Rich Beef Pumpkin Chili: A Hearty Fall Stew (Print Version)
Warm up with this comforting Beef Pumpkin Chili recipe. Packed with rich flavors and perfect for a chilly evening. Easy to make and seriously satisfying.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp olive oil (if needed)
02 -
1.5 lbs ground beef (80/20 recommended)
03 -
1 large yellow onion, chopped
04 -
3 cloves garlic, minced
05 -
1 red bell pepper, chopped
06 -
1 (15 oz) can diced tomatoes, undrained
07 -
1 (15 oz) can pure pumpkin puree (not pie filling)
08 -
2 cups beef broth (low-sodium)
09 -
1 (15 oz) can kidney beans, rinsed and drained
→ Seasonings & Spices
10 -
2 tbsp chili powder
11 -
1 tbsp ground cumin
12 -
1 tsp smoked paprika
13 -
0.5 tsp dried oregano
14 -
1 tsp salt, or to taste
15 -
0.5 tsp black pepper, or to taste
16 -
1 tsp brown sugar (optional, for balance)
→ Garnish & Toppings
17 -
Shredded cheddar cheese
18 -
Sour cream or Greek yogurt
19 -
Fresh cilantro, chopped
20 -
Sliced jalapeños (fresh or pickled)
→ Make It Special
21 -
Cornbread
22 -
Hot sauce
23 -
Lime wedges
# Instructions:
01 -
In a big, sturdy pot or Dutch oven, get your ground beef sizzling over medium-high heat. Break it up with a spoon as it cooks. You want it nicely browned, with all those delicious little crispy bits forming at the bottom – that's flavor, hon! Once it’s cooked through, drain off most of that excess fat. I always forget this step and end up with a greasy chili, so learn from my mistakes, okay? You’ll start to smell that rich, beefy aroma, and it’s just the best.
02 -
Toss in your chopped onion and bell pepper with a tiny bit of the remaining beef fat, or a splash of oil if it's too dry. Let them soften up for about 5-7 minutes, stirring occasionally, until they get translucent and smell wonderfully sweet. Then, add your minced garlic and cook for just another minute until it’s fragrant – seriously, don't let it burn, that's a bitter mistake I've made too many times! The kitchen will start to smell absolutely divine at this point.
03 -
Now for the spices! Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Stir them around with the veggies and beef for about a minute. This "blooming" of the spices in the heat really wakes up their flavors, making them more potent and aromatic. You'll see them cling to everything, and the color just deepens, promising all that warmth to come.
04 -
Pour in the beef broth, diced tomatoes (undrained!), and that lovely can of pumpkin puree. Give it a good stir, scraping up any browned bits from the bottom of the pot – that's where all the magic lives! Add a pinch of brown sugar if you're using it, and season with a bit of salt and pepper. I always take a little sniff here; it smells like autumn dreams, honestly.
05 -
Bring the Beef Pumpkin 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 even better, an hour. This is where the flavors truly meld and deepen. I usually stir it every now and then, just to make sure nothing's sticking. Sometimes I get distracted and forget to stir, and then I have to scrape the bottom a bit – oops!
06 -
Finally, stir in your rinsed kidney beans and let them warm through for another 5-10 minutes. Taste and adjust the seasonings. Does it need more salt? A little more chili powder? Maybe a tiny dash of hot sauce if you're feeling spicy! The chili should be thick, rich, and bubbling gently, with a beautiful deep reddish-orange hue. It’s ready when it looks and smells like pure comfort, ready to be devoured.
# Notes:
01 -
Don't rush the simmer; letting it go for at least an hour really deepens the flavors.
02 -
For extra richness, add a square of dark chocolate (about 1 oz) at the end of cooking.
03 -
If you don't have kidney beans, black beans or even cannellini beans work wonderfully.
04 -
Serve with a dollop of sour cream and a sprinkle of fresh cilantro for a pop of freshness.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
knife
04 -
measuring cups/spoons
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 30g