Pumpkin chili is hearty, comforting, filling, and perfect for a chilly fall day. The canned pumpkin puree gives chili a slightly sweet flavor while making it extra creamy. This recipe for pumpkin chili is easy to make and can be made on the stove in an hour or in the slow cooker.
Ingredients You’ll Need to Make Pumpkin Chili:
I love that this pumpkin chili recipe uses all staple ingredients that are easy to find!
- Olive Oil – Used to cook the onions and beef. You can swap in another cooking oil of choice
- Onion
- Ground Beef – You could also swap in ground turkey to make a
- Spices: Chili Powder, Cumin, Onion Powder, Garlic Powder, Salt and Pepper
- Whole Tomatoes – Canned
- Tomato Paste
- Kidney Beans – You can use light or dark. I like to use one of each
- Canned Pumpkin Puree
- Beef Broth
Recipe Notes and Tips:
- Adjust Broth Amount – Different brands of canned pumpkin puree have different moisture amounts. This will impact how much beef broth you need to add. It’s also up to your preference of how thick you like your chili.
- Optional – Drain the Fat – Depending on your preferences, you can drain some or all of the fat after browning the ground beef. I like to remove some of it but still leaving a little behind for flavor.
- Make on the Stove or in a Crockpot! The recipe card includes instructions for both!
Does this Chili taste like Pumpkin?
Although there is an entire can of pumpkin puree in this chili recipe, it really doesn’t have a strong pumpkin flavor. The pumpkin puree does give it a creamier, velvety texture that regular chili doesn’t have. Pumpkin also packs some great health benefits like its high levels of vitamin C and beta carotene.
Storage, Freezing, and Reheating:
- Storage – Leftover chili can be stored in an airtight container in the fridge for up to 5 days.
- Freeze – For longer storage, you can freeze the chili in freezer bags for up to 3 months. I recommend at least partially defrosting in the fridge before reheating.
- Reheating – You can reheat chili (chilled or frozen) in a pot on the stove or in the microwave until warmed through.
Chili Topping Ideas:
One of the best parts about a cozy bowl of chili is the toppings! Here are some of my favorites:
- Sour Cream – Plain Greek yogurt is a great swap!
- Shredded Cheese
- Crunchy Tortilla Strips
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Easy Pumpkin Chili
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
Pumpkin chili is hearty, comforting, filling, and perfect for a chilly fall day. The canned pumpkin puree gives chili a slightly sweet flavor while making it extra creamy. It’s such an easy recipe and can be made on the stove in an hour or in the slow cooker.
Ingredients
- 1 tablespoon olive oil
- 1 small to medium yellow onion, diced
- 1 lb lean ground beef
- 1 28oz can whole tomatoes, use kitchen shears to cut up the tomatoes in the can
- 1 6oz can tomato paste
- 1 15oz can pumpkin puree
- 2 15oz cans red kidney beans, dark or light, drained and rinsed
- 1 15oz can beef broth, see note
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
Stovetop
- Cook Beef and Onion – In a dutch oven, heat the oil over medium heat and add the ground beef and onion. Cook and brown the beef while crumbling and sauté the onions. Fully cook the beef and cook the onions until tender. If desired, you can drain some or all of the grease.
- Add Remaining Ingredients – Add the tomatoes, tomato paste, pumpkin puree, drained and rinsed beans, and spices. Add the beef broth, adjusting the amount as needed. I used the full can but if your pumpkin puree has a higher moisture content, then you may not need it all.
- Cook Chili – Bring to a simmer, cover, and lower the heat to maintain the simmer, but keep it from boiling. Simmer for 45 minutes, taste and adjust salt and pepper as needed.
- Serve – Serve with toppings of choice and enjoy!
Slow Cooker
- Cook Beef and Onion – In a large skillet, heat the oil over medium heat and add the ground beef and onion. Cook and brown the beef while crumbling and sauté the onions. Fully cook the beef and cook the onions until tender. If desired, you can drain some or all of the grease.
- Add to Slow Cooker- Add the cooked beef and onions to a large slow cooker. Add the remaining ingredients – tomatoes, tomato paste, pumpkin puree, drained and rinsed beans, and spices. Add the beef broth, adjusting the amount as needed. I used the full can but if your pumpkin puree has a higher moisture content, then you may not need it all.
- Cook Chili – Cook on low for 6-8 hours.
- Serve – Serve with toppings of choice and enjoy!
- Category: Chili, Soup
- Method: Stovetop, Slow Cooker
- Cuisine: American
Keywords: Easy Pumpkin Chili, Recipe for Pumpkin Chili
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