Best Pumpkin Chili Recipe
This Best Pumpkin Chili Recipe is a hearty, flavorful dish that combines the rich taste of pumpkin puree with classic chili ingredients like ground beef, black beans, and a blend of spices. Perfect for cozy dinners, it features a balanced mix of savory and slightly sweet elements enhanced by warming seasonings such as cumin, cinnamon, and chili powder. Ideal for fall and winter, this chili is easy to prepare on the stovetop and can be customized with toppings like cheddar cheese, sour cream, and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pumpkin Chili:
- 2 tablespoons oil (avocado or olive)
- 1 small sweet onion, diced
- 2 jalapeno peppers, seeds removed and finely diced
- 3 cloves garlic, finely minced
- 1 pound ground beef (85/15 or 90/10)
- 1 cup chicken or beef broth (regular sodium)
- 15 ounces crushed tomatoes (canned)
- 15 ounces pumpkin puree (canned)
- 2 – 15 ounce cans black beans, rinsed and drained
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar or sweetener of choice
- 2 ½ teaspoons salt (to taste)
- ½ teaspoon black pepper
Chili Seasoning:
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ¼–½ teaspoon cayenne pepper (optional)
- ¼ teaspoon cinnamon
To Serve (Optional):
- Cilantro or green onions, finely chopped
- Cheddar cheese, shredded
- Sour cream
Instructions
- Sauté Vegetables: Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeno peppers, and sauté for 2-3 minutes until the onions become translucent. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Ground Beef: Push the sautéed vegetables to one side of the pot. Add the ground beef to the cleared space and cook for 6-7 minutes, breaking it apart with a potato masher or spoon, until it is no longer pink.
- Add Pumpkin, Broth, and Beans: Pour in the chicken or beef broth, crushed tomatoes, pumpkin puree, and the rinsed and drained black beans. Stir everything together until well combined.
- Mix in the Chili Seasonings: In a medium bowl, whisk together the chili powder, cumin, paprika, oregano, cayenne pepper (if using), and cinnamon. Add this seasoning blend into the chili along with tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
- Cover Pot and Cook: Increase the heat to high and bring the chili to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 25-30 minutes to allow the flavors to meld and the chili to thicken.
- Serve with Toppings: Ladle the chili into bowls and garnish with optional toppings such as chopped cilantro or green onions, shredded cheddar cheese, and a dollop of sour cream. Serve hot and enjoy your comforting pumpkin chili!
Notes
- You can substitute the homemade chili seasoning with 4 tablespoons of a premade chili seasoning mix, adjusting salt and black pepper to taste.
- Store leftovers in an airtight container and refrigerate for up to 3 to 4 days.
- This chili freezes well; store in a freezer-safe container for up to 4 to 6 months.
- Reheat on the stovetop over medium-low heat until warmed through.
Keywords: pumpkin chili, ground beef chili, easy chili recipe, fall recipes, hearty chili, pumpkin puree recipes, black bean chili, stovetop chili
Find it online: https://ellaeatsdaily.com/best-pumpkin-chili-recipe/
