Effortless Pumpkin Chili Recipe
This effortless pumpkin chili is the perfect blend of hearty, nutritious, and cozy—ideal for chilly nights, meal prep, or a quick weeknight dinner. With its rich, savory flavors and subtle sweetness from pumpkin, it's sure to become a family favorite.
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
Seasonings & Spices
- 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
Optional Toppings
- Shredded cheese cheddar, Monterey Jack
- Chopped fresh cilantro
- Sour cream or Greek yogurt
- Sliced avocado
- Crushed tortilla chips
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, then sauté for 2-3 minutes until fragrant.
- Brown the Meat: Add ground beef (or turkey) and cook for 5-7 minutes, breaking it apart with a spoon until browned. Drain excess fat if needed.
- Add Pumpkin & Spices: Stir in the pumpkin puree, chili powder, paprika, cumin, cinnamon, salt, pepper, and cayenne. Cook for 1-2 minutes to release the flavors.
- Add Beans, Tomatoes & Broth: Pour in the black beans, kidney beans, diced tomatoes, and broth. Stir everything together.
- Simmer: Bring to a gentle simmer, reduce heat to low, and let it cook for 20 minutes, stirring occasionally.
- Taste & Adjust: Adjust seasonings as needed. Add more salt, chili powder, or cayenne for extra spice.
- Serve & Enjoy: Ladle the chili into bowls and top with cheese, sour cream, or avocado. Serve hot with cornbread or tortilla chips.
Notes
- Make it Vegetarian: Replace meat with extra beans or lentils and use vegetable broth.
- Thicker Chili: Simmer uncovered for 10 extra minutes.
- Storage: Refrigerate for up to 4 days or freeze for 3 months.
- Slow Cooker Version: Brown meat first, then cook on low for 6-8 hours or high for 3-4 hours.