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Pumpkin Chili recipe is a unique twist on the traditional chili. The secret is pumpkin puree and it adds the perfect hint of sweetness. This recipe is hearty and delicious.
Pumpkin Chili Recipe
We love to make chili as the weather starts to turn cool. Our family recently had Pumpkin Chili and everyone loved this recipe. It has a hearty blend of beans, ground beef, pumpkin and more.
We made it on the stove top using a large pot but you could easily make this in the slow cooker. It gets better as it simmers and smells amazing. If you enjoy pumpkin recipes, this is a must try.
Let’s get started with this delicious chili recipe. It is so tasty and will quickly become a family favorite.
Why put pumpkin in chili?
It enhances the chili and gives it a rich flavor. The flavor isn’t overpowering but adds just the right amount of flavor and sweetness.
The recipe calls for pumpkin puree and results in a nice thick chili. There are also health benefits to using pumpkin in chili.
Pumpkin is packed with beta-carotene and lutein. Both of these help to protect against chronic disease.
Even if you are not a big pumpkin fan, I still recommend trying this recipe. The flavor is very subtle.
Someone that doesn’t know pumpkin is in this will likely taste it and wonder what that is. You can tell it is something different but not necessarily that it is pumpkin.
FOR THE CHILI:
- Ground beef
- Pumpkin Purée
- Tomato Sauce
- Pinto Beans, do not drained
- Beef Broth
- Chili Powder
- Salt and pepper
- Onion, diced
- Red Bell Pepper, diced
- Minced Garlic
- Sour Cream
- Shredded Cheddar Cheese
- Jalapeños, sliced
How to make pumpkin chili
- Step 1 – Add the ground beef to the pot. Then brown the ground beef in a large stock pot or Dutch oven. Drain off the excess grease.
- Step 2 – Then stir in the remaining chili ingredients and combine the beans pumpkin mixture.
- Step 3 – Bring the mixture to a low boil. Cover and simmer for 20-30 minutes until the flavors are incorporated and the vegetables are soft.
- Step 4 – Serve and enjoy. Serve warm with your favorite chili toppings and enjoy!
Jump to recipe below for complete instructions.
What to serve with pumpkin chili?
- Cornbread. I like to crumble cornbread in the bowl of pumpkin chili. It is so delicious and the best comfort food.
- Grilled Cheese. My kids love to eat grilled cheese with chili.
- Cheddar Jalapeno Cornbread. Spice things up and enjoy this cornbread. It has jalapeno peppers and cheese for a delicious recipe.
The chili is hearty on its own. You do not need much to go with it. I find that something simple such as cornbread is the perfect side for this chili.
Most everyone loves cornbread and it is simple to prepare.
Toppings for chili:
- Sour Cream
- Jalapeno Peppers
- Cheese. We like shredded Cheddar, Mexican Blend and more.
- Crushed Tortilla Chips
Easy Chili Recipe with Pumpkin Variations:
- Kidney Beans. Substitute pinto deans for Kidney. You can also combine both types of beans.
- Black Beans. Pumpkin pairs nicely with black beans. Try this combination for a new flavor twist.
- Ground turkey. Swap the ground beef for ground turkey in this recipe.
- Onion and bell pepper. This combination adds so much flavor to the chili. We used red bell peppers in the recipe but yellow or green taste great too.
- Diced Tomatoes. For a chunkier chili, you can use diced tomatoes instead of tomato sauce. Another option is to use both if you like a thinner chili with tomato flavor. Do not drain the tomatoes.
- Cumin. The recipe calls for chili powder. You can also add cumin to the recipe. The chili powder cumin combination is tasty.
- Butternut Squash. Swap pumpkin puree for butternut squash. You can use puree or diced butternut squash as a substitute.
- Cinnamon. Sprinkle a dash of cinnamon to enhance the flavor.
- Adjust the chili powder. If you prefer a spicier chili, simply add more chili powder. If you do not like much heat, reduce the amount.
Omit the meat and add extra beans to the recipe. Some ideas include: pinto, kidney and black beans.
You can also add diced tomatoes with the extra beans. Substitute the beef broth for vegetable broth in the chili.
Cook as normal. There is so much to love about this meat free chili option that no one will miss the meat. It is a great option for Meatless Monday and more.
Can you make this in advance?
Yes, I often make this chili a day in advance. I think it taste even better the longer the flavors have time to blend together.
Feel free to make it the night before. It will save time and taste even better.
How to store:
Refrigerate the leftovers in an airtight container for up to 5 days. Make sure the chili is completely cool before storing.
When ready to reheat, you can use the stove top over medium heat or the microwave.
We like to put some of the chili inside individual portioned containers. This makes it ideal to grab for lunch on the way out the door. Everyone can enjoy a great meal and lessen the temptation to eat fast food.
Can you freeze this chili?
Yes, this recipe is freezer friendly. Allow the chili to cool completely and place inside freezer bags or containers.
This chili can be frozen up to 3 months. We like to double this recipe to have extra to freeze.
It isn’t anymore work since all of the ingredients are already out. Then you will have extra for another dinner or easy lunches.
If you do not have much freezer space, I suggest using bags. They will lay flat and take up less room than containers. You can stack several bags in the freezer without needing much room.
This recipe is so easy and budget friendly.
This chili is hearty and so delicious. You can easily feed a crowd or large family without much work or expense.
The recipe comes together in minutes with very little prep work. It is the perfect weeknight meal for your family to enjoy.
Give it a try! Everyone will love this recipe. It is easy to adapt for what you have on hand. Anyone can make this and the results will be great.
Print this chili recipe with pumpkin below:
FOR THE CHILI:
- Brown the ground beef in a large stock pot or dutch oven. Drain off the excess grease.
- Then stir in the remaining chili ingredients. Bring the mixture to a low boil. Cover and simmer for 20-30 minutes until the flavors are incorporated and the vegetables are soft.
- Serve warm with your favorite chili toppings and enjoy!
Pin This Now to Remember It LaterPin Recipe
More easy chili recipes:
- One Pot Tex Mex Chicken Chili Recipe
- Crock pot Taco Chili
- White Chicken Taco Chili Recipe
- Easy Quick Chili Recipe
- Cream Cheese Chicken Chili