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Pumpkin Chili

Pumpkin chili with ground beef and black and kidney beans—simmered until thick, hearty, and richly spiced. Pumpkin puree adds body while keeping the flavor familiar, topped with sour cream, cheddar, and jalapeño for a classic chili finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef or turkey
  • 1.5 lb ground beef or turkey Use lean if available to reduce draining.
Pumpkin and beans
  • 1 can (15 oz) pumpkin puree Adds thickness and body.
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney beans, drained
Tomatoes and aromatics
  • 1 can (14 oz) diced tomatoes
  • 1 can (10 oz) Rotel tomatoes Choose original or mild depending on heat preference.
  • 1 onion, diced
  • 4 garlic, minced
Broth and spices
  • 2 cup beef broth
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
Serving toppings
  • 1 Sour cream, cheddar, and jalapeño for serving Add to taste at the table.
Seasoning
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and season the meat
  1. Brown ground beef in a large pot over medium-high heat and drain the fat. This should leave small bits of browned meat in the pot.
  2. Sauté onion for 4 minutes, then add garlic, chili powder, cumin, smoked paprika, and cinnamon and cook for 2 minutes. Stir until fragrant and the spices darken slightly.
Simmer into a thick chili
  1. Add pumpkin, both tomatoes, both beans, and beef broth to the pot and bring to a boil. Scrape up any browned bits from the bottom as it heats.
  2. Reduce heat and simmer for 25-30 minutes until flavors meld. Keep it at a gentle simmer so it thickens without boiling over.
Finish and serve
  1. Season with salt and pepper to taste. Stir well and taste for balance before serving.
  2. Serve with sour cream, cheddar, and jalapeño. Add toppings directly to each bowl so they stay fresh.

Notes

Pro tip: If you want it thicker, simmer uncovered for the final 5 minutes and stir occasionally to prevent sticking. Refrigerate leftovers up to 4 days in an airtight container; reheat gently on the stove or microwave. Freezing is yes—freeze up to 3 months and thaw overnight in the fridge. For a lighter option, swap ground beef for turkey and use a low-sodium broth, keeping the same simmer time and spices.