Description
Savory Pumpkin Chili combines creamy pumpkin, hearty beans, tomatoes, peppers, your choice of ground meat, and smoky spices in one comforting pot. Pumpkin naturally thickens the chili while adding mild sweetness that balances the cumin, chili powder, smoked paprika, and cayenne. This flexible fall dinner works with beef, turkey, chicken, or extra beans for a vegetarian variation. It takes only 15 minutes to prepare and simmers into a rich meal that serves six. Make it for busy weeknights, game days, autumn gatherings, or meal prep, then finish each bowl with cheese, cilantro, avocado, jalapeños, or sour cream.
Ingredients
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 pound ground beef, ground turkey, or ground chicken
2 cups pumpkin cubes or 1 15-ounce can pumpkin puree
1 28-ounce can crushed tomatoes
1 15-ounce can diced tomatoes
2 15-ounce cans kidney beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
2 cups chicken broth or vegetable broth
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground cinnamon, optional
1/4 teaspoon cayenne pepper, optional
1 tablespoon apple cider vinegar or fresh lime juice
Salt, to taste
Black pepper, to taste
Shredded cheddar cheese, optional garnish
Sour cream or Greek yogurt, optional garnish
Fresh cilantro, optional garnish
Sliced jalapeños, optional garnish
Diced avocado, optional garnish
Crushed tortilla chips, optional garnish
Roasted pumpkin seeds, optional garnish
Instructions
1. Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the onion and cook for 3 to 4 minutes, until it begins to soften.
2. Add the garlic, red bell pepper, and green bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables become tender and fragrant.
3. Add the ground beef, turkey, or chicken. Cook for 6 to 8 minutes while breaking the meat into small pieces. Drain excess grease when necessary, then season lightly with salt and black pepper. Skip this step for the vegetarian version.
4. Add the chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper. Stir constantly for 1 to 2 minutes to toast the spices and strengthen their flavor.
5. Stir in the pumpkin cubes or pumpkin puree. Add the crushed tomatoes and diced tomatoes, then mix until the pumpkin and tomatoes coat the other ingredients evenly.
6. Add the kidney beans, black beans, and broth. Stir well and bring the chili to a gentle boil over medium-high heat.
7. Reduce the heat to low and partially cover the pot. Simmer for 30 to 40 minutes, stirring occasionally. Fresh pumpkin cubes should become fork-tender, while pumpkin puree will create a thick and creamy consistency.
8. Stir in the apple cider vinegar or lime juice. Taste the chili and add more salt, black pepper, chili powder, or cayenne as needed.
9. Ladle the chili into bowls. Add shredded cheese, sour cream, cilantro, jalapeños, avocado, tortilla chips, or pumpkin seeds before serving.
Notes
Vegetarian variation: Omit the meat and add one extra 15-ounce can of kidney beans, black beans, or pinto beans.
Pumpkin options: Pumpkin puree produces a smoother and thicker chili. Fresh pumpkin cubes provide more texture and distinct pumpkin pieces.
Storage: Cool the chili completely before placing it in airtight containers. Refrigerate it for up to 5 days.
Freezing: Freeze cooled chili in freezer-safe containers for up to 3 months. Leave room at the top of each container for expansion.
Reheating: Warm the chili over medium-low heat on the stovetop or microwave individual portions for 2 to 3 minutes. Add a splash of broth or water when the chili becomes too thick.
Serving suggestion: Pair the chili with cornbread, biscuits, artisan bread, tortilla chips, rice, baked potatoes, or a simple green salad.
Nutrition values remain approximate and will vary according to the selected meat, broth, beans, toppings, and serving size.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 12 g
- Protein: 24 g
- Cholesterol: 48 mg
Keywords: Savory Pumpkin Chili, pumpkin chili, fall chili, one-pot chili, healthy chili, easy chili recipe