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bowls of pumpkin chili with fresh herbs

Easy Pumpkin Chili


  • Author: Kathleen
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Serve – Serve with toppings of choice and enjoy!

Slow Cooker

  1. 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.
  2. 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.
  3. Cook Chili – Cook on low for 6-8 hours.
  4. Serve – Serve with toppings of choice and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Chili, Soup
  • Method: Stovetop, Slow Cooker
  • Cuisine: American

Keywords: Easy Pumpkin Chili, Recipe for Pumpkin Chili

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