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Hearty Pumpkin Chili Nights

Featured in Warm Bowls of Goodness.

This cozy pumpkin chili combines grounded beef, colorful peppers, onions, and garlic sautéed till fragrant. Tender beans, roasted tomatoes, and pumpkin purée create a rich, velvety texture. A mix of chili powder, cumin, and a pinch of cinnamon rounds off the flavors, making this a favorite for fall nights or casual weekend get-togethers.
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Updated on Sat, 19 Apr 2025 00:30:31 GMT
A comforting chili bowl featuring tender beef, beans, tomatoes, and pumpkin, topped with fresh avocado and cilantro sprigs. Pin it
A comforting chili bowl featuring tender beef, beans, tomatoes, and pumpkin, topped with fresh avocado and cilantro sprigs. | mecooking.com

Fall nights call for my Pumpkin Chili - it's packed with flavor and totally filling. The mix of ground beef, soft pumpkin and bold spices comes together in a bowl that'll warm you right up from the inside out.

WHAT YOU'LL NEED

  • 2-3 tbsp olive or avocado oil: This helps cook your veggies without burning them and adds some nice flavor.
  • 1 large onion: Forms the tasty foundation of your chili.
  • 2 tomatoes: Brings some tang and juiciness to the mix.
  • 1 oz garlic (4-6 cloves): Gives the chili that punchy taste everyone loves.
  • 1 red bell pepper: Adds a pop of color and natural sweetness.
  • 12 oz diced pumpkin (half of a small (2.5 lbs) pie pumpkin): Makes everything creamy with a hint of sweetness.
  • 2 lbs ground beef: The hefty protein that makes this chili so satisfying.
  • 1 cup beef stock: Brings deeper, richer taste to your pot.
  • 8 oz tomato sauce: Gives the chili its thick, tangy base.
  • 3 oz tomato paste: Concentrates that tomato goodness throughout.
  • 1 cup pumpkin puree: Makes everything silky smooth with extra pumpkin flavor.
  • 15 oz can kidney beans, drained: Adds more protein and nice chunky texture.
  • 15 oz can white beans, drained: Brings a different bite and extra protein boost.
  • 1 tbsp chipotle chili powder: Gives that smoky kick we all want in chili.
  • 2 tsp paprika: Adds a gentle, sweet spice note.
  • 2 tsp garlic powder: Doubles down on that garlic flavor.
  • 2 1/2 tsp cumin: Brings that warm, earthy taste that's essential.
  • 2 tsp white granulated sugar: Balances out the sour notes and rounds everything out.
  • 1 tsp dried oregano: Adds that subtle herby background.
  • 1-2 tsp coarse sea or kosher salt, to taste: Perks up all the other flavors.
  • 1/2 tsp fresh cracked black pepper: Adds a touch of heat and deeper flavor.

COOKING STEPS

Step 1:
Get your veggies ready first. Split that pumpkin in half, scoop all the gunk and seeds out, then peel off the tough skin. Chop up your pumpkin, onions, bell pepper and tomatoes into bite-sized chunks.
Step 2:
Grab a big pot, turn the heat to medium and pour in your oil. Throw in those onions and cook till they're see-through. Add your pumpkin chunks and bell pepper next. Let them cook a few minutes before tossing in the tomatoes. Give everything a few more minutes to soften up.
Step 3:
Push the veggies aside and drop your minced garlic in the middle. Once it smells amazing, mix it with all your veggies. Keep cooking till everything's soft. Now make a space in the middle, add your ground beef, break it up a bit, pop a lid on and let it cook for a couple minutes.
Step 4:
Keep stirring the beef as it browns, breaking up any big chunks. When it's mostly cooked, throw in all your seasonings, beef stock, pumpkin puree, tomato sauce, tomato paste and the drained beans. Let it bubble up a bit, then turn the heat down low. Cover the pot but leave a tiny gap for steam to escape.
Step 5:
Let everything simmer for about 1.5 to 2 hours, giving it a stir now and then. Halfway through, take the lid off completely and let it cook uncovered for the rest of the time so it gets nice and thick.

Dishing Up and Keeping Leftovers

  • Top each bowl with a spoonful of sour cream or some shredded cheese for extra yum.
  • Sprinkle some fresh cilantro or parsley on top to brighten things up.
  • Pack any leftovers in sealed containers and keep in the fridge for up to 4 days.
  • Want to save it longer? Freeze portions for up to 3 months.

Chef Secrets

  • "Pop your pumpkin chunks in the oven to roast before adding them to your pot - it'll make your chili taste even better." - Chef Jamie Oliver
  • "Don't stick with just one kind of bean - mixing them up gives you way more interesting texture and flavor in every bite." - Chef Emeril Lagasse

SWITCH IT UP

  • Skip the beef and add extra beans or tofu for a meat-free version.
  • Throw in some corn or extra bell peppers for sweeter taste and more color.
  • Add an extra dash of hot sauce or chili powder if you want it to pack more punch.

Cozy Pumpkin Chili

A flavorful pumpkin chili loaded with hearty beef, fragrant spices, and a creamy pumpkin base. This cozy meal is ideal for chilly autumn nights.

Prep Time
30 Minutes
Cook Time
105 Minutes
Total Time
135 Minutes
By: Mariana

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 7 Servings (1 big pot)

Dietary: Gluten-Free

Ingredients

01 2-3 tbsp olive or avocado oil.
02 1 big onion.
03 2 fresh tomatoes.
04 4-6 garlic cloves (1 oz).
05 1 red bell pepper.
06 12 oz chopped pumpkin (about half of a small pie pumpkin weighing 2.5 lbs).
07 2 lbs of ground beef.
08 1 cup of beef broth.
09 8 oz of canned tomato sauce.
10 3 oz of canned tomato paste.
11 1 cup puree made from pumpkin.
12 15 oz can of kidney beans, drained.
13 15 oz can of white beans, drained.
14 1 tbsp chipotle chili powder (adjust to your spice preference).
15 2 tsp smoked paprika.
16 2 tsp garlic powder.
17 2 1/2 tsp ground cumin.
18 2 tsp white sugar.
19 1 tsp dried oregano.
20 1-2 tsp coarse sea salt or kosher salt (taste and adjust).
21 1/2 tsp freshly cracked black pepper.

Instructions

Step 01

Dice pumpkin along with the rest of your veggies.

Step 02

Take the stem off using a big knife (keep the blade pointed away). Slice the pumpkin in half, scoop out the insides with a spoon, and peel the skin with a vegetable peeler. Chop into smaller pieces.

Step 03

Evenly dice your pumpkin, onion, tomatoes, and bell pepper.

Step 04

Heat your pot over medium heat with some oil.

Step 05

Throw in the onions and let them cook until they're clear.

Step 06

Mix in bell peppers and pumpkin. Let them cook for a bit before tossing in the tomatoes. Cook everything for another few minutes.

Step 07

Move the veggies aside, add the minced garlic to the empty space, and stir until it smells fragrant. Then mix the garlic with the veggies.

Step 08

Push the veggies to the edges of the pot. Add the ground beef in the center, break it up, cover, and cook for several minutes. Stir occasionally to avoid chunks.

Step 09

When the meat is mostly cooked, throw in all the seasonings, tomato paste, tomato sauce, beans, broth, and pumpkin puree. Combine well.

Step 10

Turn the heat down and let it simmer. Keep a lid slightly open to let out steam.

Step 11

Cook for roughly 1.5-2 hours, stirring every now and then. About halfway through, take the lid off and let it brew uncovered until it's ready.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 20 g
  • Total Carbohydrate: 30 g
  • Protein: 25 g