When the evenings get cooler, this pumpkin chili with ground beef makes a hearty dinner in one pot. Pumpkin purée thickens the tomato sauce, while cumin, smoked paprika, beef, and beans give the chili its savory flavor. It has a gentle sweetness from the pumpkin, but it does not taste like pumpkin pie.
This recipe uses a full can of plain pumpkin purée and two kinds of beans. Start with 1 cup of broth for a thick chili, then add more if you prefer a looser bowl. Serve it with your favorite toppings and save the leftovers for another night.
At a glance: 15 minutes prep · 35 minutes cooking · 50 minutes total · 6 servings · mild when made with a mild chili powder blend.
Why add pumpkin to chili with ground beef?
Plain pumpkin purée blends into the tomatoes and coats the beef and beans. It gives the chili a thick texture without cream or flour. Use 100% pumpkin purée, not pumpkin pie filling, which contains sugar and spices meant for dessert.
Begin with 1 cup of broth. After simmering, add more a little at a time if the chili is thicker than you like. You can serve it in bowls or spoon it over baked potatoes.
Easy Pumpkin Chili with Ground Beef (One Pot)
Ingredients
- Pumpkin Chili
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 pound lean ground beef
- 3 garlic cloves minced
- 2 tablespoons mild chili powder blend
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon optional
- 1 can 15 oz plain pumpkin purée
- 1 can 14–15 oz crushed tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 to 1 ½ cups low-sodium beef or vegetable broth
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon lime juice or apple cider vinegar
- Optional Toppings
- Shredded cheddar
- Sour cream
- Chopped cilantro
- Sliced jalapeño
- Toasted pumpkin seeds
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and bell pepper. Cook for about 5 minutes, stirring, until the onion softens.
- Add the ground beef and break it into small pieces. Cook for about 7–9 minutes. Spoon off excess fat if needed. Check that the beef reaches 160°F (71°C) with a food thermometer.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, and optional cinnamon. Stir for 30–60 seconds, until fragrant.
- Stir in the pumpkin purée, crushed tomatoes, black beans, kidney beans, 1 cup of broth, and salt. Bring to a gentle simmer. Partially cover and cook over low heat for 20–25 minutes, stirring regularly.
- Stir in the lime juice or vinegar. Taste and adjust the salt. Add up to 1/2 cup more broth if the chili is too thick. If it is too thin, simmer uncovered for another 5–10 minutes. Serve with your chosen toppings.
Chili powder note: In the United States, “chili powder” usually means a seasoning blend rather than pure ground hot chile. Check your blend if you prefer a mild chili.
Texture check: The beans and beef should sit in a thick sauce. If the chili looks too thick, stir in a few tablespoons of broth. If it tastes flat, try a pinch of salt and a little more lime juice before adding more spices.
Tips for Making Pumpkin Chili with Ground Beef
- Check the pumpkin label. Choose plain purée, not pumpkin pie filling.
- Rinse the canned beans. This helps you control the salt in the finished chili.
- Keep the simmer gentle. The thick sauce can stick to the bottom of the pot, so stir it regularly.
- Adjust the heat at the table. Serve jalapeños or hot sauce separately if some guests prefer a spicier bowl.
- Add the lime juice at the end. It brightens the sauce after the chili has simmered.
Pumpkin Chili Variations
Ground turkey: Replace the beef with 1 pound of ground turkey. Check that ground poultry reaches 165°F (74°C) with a food thermometer, as shown in the USDA temperature chart.
Vegetarian: Omit the beef, add another drained can of beans or 1½ cups of cooked lentils, and use vegetable broth.
Smokier and hotter: Add one finely chopped chipotle pepper in adobo with the tomatoes. Taste before adding more heat.
Slow cooker: Cook the vegetables, beef, garlic, and spices on the stovetop first. Check that the ground beef reaches 160°F (71°C), then transfer it to the slow cooker with the pumpkin, tomatoes, beans, and 1 cup of broth. Cook on low for about 4–6 hours or high for about 2–3 hours, until hot throughout. Stir in the lime juice or vinegar before serving.
What to Serve with Pumpkin Chili
Top each bowl with a little cheddar, sour cream, cilantro, toasted pumpkin seeds, or sliced jalapeño. Serve cornbread or tortilla chips on the side.
For another comforting dinner, try our white chicken chili. Finish the meal with easy apple crisp or a single-serving pumpkin mug cake.
For more meal ideas, browse the Healthy Recipes collection at Healthy Well Recipes.
How to Store and Reheat Pumpkin Chili
Divide leftovers into shallow containers and refrigerate them within 2 hours. Keep the chili in the refrigerator for 3–4 days, or freeze portions for best quality for about 3–4 months, following FoodSafety.gov’s leftover guidance.
Thaw frozen chili in the refrigerator. Reheat it thoroughly, stirring occasionally. If the sauce has thickened, add a splash of broth.
Frequently Asked Questions
Does pumpkin chili taste like pumpkin pie?
No. Plain pumpkin purée adds thickness and a mild earthy flavor. Tomatoes, beef, beans, and chili spices provide the main taste. Do not use sweetened pumpkin pie filling.
Can I use fresh pumpkin instead of canned purée?
Yes. Cook and blend it until smooth, then use about 1¾ cups of thick purée. Fresh pumpkin may contain more water, so begin with 1 cup of broth and adjust after simmering.
Is this pumpkin chili spicy?
It can be mild if you use a mild chili powder blend. Check the seasoning blend you have, and serve hot sauce separately if you are cooking for a group.
How do I fix chili that is too thick or too thin?
Stir in warm broth a few tablespoons at a time if it is too thick. If it is too thin, simmer it uncovered and stir often until some liquid evaporates.
Can I make pumpkin chili a day ahead?
Yes. Refrigerate it promptly in shallow containers. Reheat it thoroughly the next day and add a little broth if the sauce has thickened.
Can I freeze pumpkin chili with beans?
Yes. Freeze it in sealed portions, leaving a little room for expansion. Thaw it in the refrigerator and reheat thoroughly.
Made This Pumpkin Chili?
📸 Show us your bowl
Tag @TastyDinnerRecipes on Instagram so we can see how you served it.
📌 Save it for later
Pin this recipe to your Fall Dinner Ideas board.
💬 Rate and comment
Did you keep it mild or add some heat? Leave a rating and tell us your favorite topping below.
