Hearty Pumpkin Chili: A Fall Comfort Meal (Print Version)

Easy Pumpkin Chili recipe: Enjoy a unique, flavorful twist on classic chili. This simple, comforting dish is perfect for cozy family meals. Try it tonight!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Dairy-Free (if omitting cheese/sour cream)

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef (80/20 recommended)
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
05 - 1 (15 oz) can pumpkin puree (NOT pie filling)
06 - 1 (28 oz) can diced tomatoes, drained
07 - 1 (15 oz) can kidney beans, rinsed and drained
08 - 1 (15 oz) can black beans, rinsed and drained
09 - 2 cups beef broth

→ Flavor Boosters

10 - 2 tbsp chili powder
11 - 1 tbsp ground cumin
12 - 1 tsp smoked paprika
13 - 1 tsp salt (or to taste)
14 - ½ tsp black pepper (or to taste)

→ Finishing Touches

15 - Shredded cheddar cheese, for topping
16 - Sour cream, for topping
17 - Fresh cilantro, chopped, for garnish

# Instructions:

01 - First things first, grab your big pot – a Dutch oven is my absolute favorite for this easy pumpkin chili recipe. Brown that ground beef over medium-high heat, breaking it up as you go. Once it's nicely browned, drain any excess fat. Then, toss in your chopped onion and let it soften, about 5-7 minutes, until it's translucent and smells amazing. This is where the kitchen starts to smell like pure comfort, honestly. Don't rush this step; good flavor starts here.
02 - Now for the magic! Add your minced garlic, chili powder, cumin, and smoked paprika to the pot. Stir it all around for about a minute, letting those spices bloom in the warmth. Oh, the aroma! It's incredible. Be careful not to burn the garlic; a quick stir is all it needs. This quick bloom really wakes up the spices and ensures your pumpkin chili recipe is packed with flavor.
03 - Pour in the canned pumpkin puree, drained diced tomatoes, and beef broth. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot – that's flavor gold right there! I remember one time I forgot to scrape, and the chili just wasn't as rich. This stage is where the color starts to deepen, and you can already imagine that delicious pumpkin chili.
04 - Time for the kidney and black beans. Stir them into the mixture. Bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing for at least 30 minutes, or up to an hour for even deeper flavors. I usually let it bubble away while I tidy up the kitchen or catch up on emails. This simmering time is crucial for the flavors to meld beautifully in your pumpkin chili.
05 - After simmering, give your easy pumpkin chili a taste. This is your chance to adjust the salt, pepper, or add a bit more chili powder if you like a little extra kick. Sometimes I add a pinch of sugar here if the tomatoes are a bit acidic, but that's just me. Trust your taste buds! You want it to be just right, a perfect balance for your hearty pumpkin chili.
06 - Ladle your warm, inviting pumpkin chili into bowls. Top generously with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. It’s ready to make your evening extra special. This is the best part, seeing all your hard work come together in a delicious, comforting bowl of pumpkin chili.

# Notes:

01 - Don't skip draining the canned tomatoes; it makes a huge difference in consistency.
02 - Letting the spices bloom for a minute before adding liquids really boosts the flavor profile.
03 - Chili almost always tastes better the next day, so consider making it ahead!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - knife
04 - measuring spoons and cups

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 45g
Protein: 30g

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