Pumpkin Chili Recipe

pumpkin chili in a bowl with a spoon scooping some out and pumpkin seeds as garnish.

5 from 8 votes

This Pumpkin Chili recipe is the ultimate fall comfort food: blend of fresh pumpkin and pumpkin puree gives this chili a naturally creamy texture and subtle sweetness that you won’t find in other versions. Made with lean ground beef, two kinds of beans, bold spices and vegetables, it simmers into a hearty chili in about 90 minutes.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: (Makes 3 quarts)

Calories: 495kcal

Author: Lyuba Brooke

Ingredients

2-3 tbsp avocado or olive oil
1 large onion
2 tomatoes
1 oz garlic (4-6 cloves)
1 red bell pepper
12 oz diced pumpkin (half of a small (2.5 lbs) pie pumpkin)
2 lbs ground beef
1 cup beef stock
8 oz tomato sauce
3 oz tomato paste
1 cup pumpkin puree
15 oz can kidney beans drained
15 oz can white beans drained
1 tbsp chipotle chili powder more or less to taste
2 tsp paprika
2 tsp garlic powder
2 1/2 tsp cumin
2 tsp white granulated sugar
1 tsp dried oregano
1-2 tsp coarse sea or kosher salt to taste
1/2 tsp fresh cracked black pepper

US Customary - Metric

Instructions

Start by cutting pumpkin and other veggies.
To cut pumpkin: pop the stem off with a large knife (knife always facing away from you) and cut pumpkin in half. Scoop out seeds and membrane. I like to use an ice cream scoop because it easily scoops up the membrane. Cut pumpkin halves in two and peel the tough skin off with a vegetable peeler.
Dice pumpkin, onions, bell pepper, and tomatoes. Try to get the cuts as even as possible.
Preheat the pot over medium heat and add oil.
Add onions and saute until transparent.
Add pumpkin, and bell peppers. Cook for a few minutes. Mix in tomatoes and cook a couple more minutes.
Make some room in the middle and add minced garlic. Sauté until garlic is fragrant and mix it into the veggies. Stir and cook until veggies are softened.
Move veggies to the sides of the pot. Add ground beef to the center of the pot, break it apart, cover the pot with a lid, and let it cook for a few minutes.
Stir as it cooks and try to break up all the lumps as much as possible.
Once meat is mostly browned, stir in the seasoning, stock, pumpkin puree, tomato sauce, tomato paste, and beans.
Bring the chili mixture to a low boil and then lower the heat to low. Cover with a lid but leave a crack for the steam to escape.
Cook for about 1.5-2 hours and make sure to stir from time to time. Take the lid off half way through and cook the rest of the time uncovered.

Notes

To make it spicier: Use older, veined jalapeños, keep the seeds in, or substitute a hotter chili pepper. To make it less spicy: Use younger, smooth-skinned jalapeños, remove the seeds, and reduce the chili powder.
To store: Store your cooled leftovers in an airtight food storage container in the refrigerator for about 4-5 days.
To freeze: cool it as quickly as possible, portion it into smaller bags (or freezer container), let all the air out, and close it tight. Freeze for up to 2 months.
To thaw: Pull the frozen bag from the freezer and place it in the refrigerator. Let it slow-thaw overnight. Reheat it in the microwave or on stove-top over medium heat.

Nutrition