Name: Effortless Pumpkin Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground beef (or ground turkey); 1 small onion (diced); 3 cloves garlic (minced); 1 can (15 oz pumpkin puree (not pumpkin pie filling)); 1 can (15 oz black beans, drained and rinsed); 1 can (15 oz kidney beans, drained and rinsed); 1 can (15 oz diced tomatoes); 2 cups beef broth (or chicken broth); 1 tbsp olive oil; 1 tbsp chili powder; 1 tsp smoked paprika; 1 tsp cumin; ½ tsp cinnamon; ½ tsp salt (adjust to taste); ¼ tsp black pepper; ¼ tsp cayenne pepper (optional); Shredded cheese (cheddar, Monterey Jack); Chopped fresh cilantro; Sour cream or Greek yogurt; Sliced avocado; Crushed tortilla chips

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Looking for a quick, comforting, and healthy dinner? This effortless pumpkin chili recipe is packed with rich flavors and comes together in just 30 minutes. Perfect for cozy fall evenings, meal prep, or a quick weeknight meal, this dish combines the heartiness of ground beef (or turkey) with the nutritious creaminess of pumpkin puree.

Healthy & Nutritious – Packed with protein, fiber, and vitamins
One-Pot Wonder – Minimal cleanup required
Naturally Gluten-Free – Perfect for those with dietary restrictions
Kid-Friendly – Mild, cozy flavors the whole family will love

If you’ve never added pumpkin to chili before, you’re in for a treat! The pumpkin makes it silky smooth, enhances the flavor, and adds a boost of fiber and vitamins.

Ingredients You’ll Need for Pumpkin Chili Recipe

Main Ingredients

1 lb ground beef (or ground turkey for a leaner option)
1 small onion, diced
3 cloves garlic, minced
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
2 cups beef broth (or chicken broth)
1 tbsp olive oil

Seasonings & Spices

1 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp cinnamon (adds warmth & enhances the pumpkin flavor)
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp cayenne pepper (optional, for a bit of heat)

Optional Toppings

Shredded cheese (cheddar, Monterey Jack)
Chopped fresh cilantro
Sour cream or Greek yogurt
Sliced avocado
Crushed tortilla chips

Pumpkin Chili Recipe Step-by-Step Instructions

1️⃣ Sauté the Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic, then sauté for 2-3 minutes until softened and fragrant.

2️⃣ Brown the Meat

Add the ground beef (or turkey) and break it apart with a wooden spoon. Cook for about 5-7 minutes until browned and no longer pink. Drain any excess fat if needed.

3️⃣ Add the Pumpkin & Spices

Stir in the pumpkin puree, chili powder, paprika, cumin, cinnamon, salt, pepper, and cayenne. Cook for 1-2 minutes, letting the spices bloom for enhanced flavor.

4️⃣ Add the Beans, Tomatoes, & Broth

Pour in the black beans, kidney beans, diced tomatoes, and broth. Stir everything together until well combined.

5️⃣ Simmer to Perfection

Bring the chili to a gentle simmer, reduce the heat to low, and let it cook for 20 minutes, stirring occasionally. This allows the flavors to meld beautifully.

6️⃣ Taste & Adjust

Give the chili a taste—adjust the seasoning with more salt, pepper, or chili powder if needed. If you like it spicier, add extra cayenne or hot sauce.

7️⃣ Serve & Enjoy

Ladle the Pumpkin Chili Recipe into bowls and top with your favorite toppings like cheese, sour cream, or avocado. Serve hot with cornbread or crusty bread on the side.

Recipe Tips & Variations

Make it Vegetarian: Swap the ground meat for extra beans, lentils, or crumbled tofu. Use vegetable broth instead of beef broth.
Add More Veggies: Toss in diced bell peppers, zucchini, or carrots for added texture and nutrition.
Make It Spicier: Add diced jalapeños or a dash of hot sauce.
Slow Cooker Option: Brown the meat and onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Thicker Chili: If you like a thicker chili, let it simmer uncovered for an additional 10 minutes.

Storage & Reheating Instructions

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Let the chili cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring in between.

Nutrition Information (Per Serving)

Calories: 320
Protein: 25g
Carbs: 40g
Fiber: 10g
Fat: 9g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

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FAQs about Pumpkin Chili Recipe

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin for an even richer flavor. Use about 1 ½ cups of fresh pumpkin puree.

Can I make this in an Instant Pot?

Absolutely! Sauté the onions, garlic, and meat using the Sauté function, then add the remaining ingredients. Cook on Manual High Pressure for 10 minutes, then do a quick release.

Is this chili keto-friendly?

To make it keto, omit the beans and substitute them with extra meat or diced bell peppers.

What can I serve with pumpkin chili recipe?

This chili pairs well with cornbread, crusty bread, tortilla chips, or a simple green salad.

Can I double the recipe?

Yes! This recipe doubles well for meal prep or feeding a crowd. Just use a larger pot.

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