Name: Beef and Pumpkin Chili Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American / Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 lb ground beef; 1 red bell pepper, diced; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can kidney beans, rinsed and drained; 1 (15 oz) can pumpkin purée; 1 (14.5 oz) can diced tomatoes; 2 cups beef broth; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon cinnamon (optional, for warmth); 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; shredded cheese; sour cream; green onions; fresh cilantro

Jump to Recipe·Print Recipe

If you’re in the mood for something that wraps you in a blanket of coziness with every spoonful, look no further than Beef and Pumpkin Chili. This hearty dish takes chili night up a notch by blending rich ground beef, velvety pumpkin purée, and warm Tex-Mex spices into a crave-worthy bowl. With its pop of color, nutritious twist, and a subtle sweetness, Beef and Pumpkin Chili is the kind of meal you’ll want to share with friends or bring to your next gathering. Comfort food doesn’t get much better than this.

Beef and Pumpkin Chili Recipe - Recipe Image

Ingredients You’ll Need

This recipe is refreshingly simple, yet each ingredient plays a purposeful role in shaping the flavor, texture, and inviting color of your Beef and Pumpkin Chili. Every spoonful is a mini-celebration of these pantry and produce staples coming together in harmony.

Olive oil: Gives a rich base for sautéing, adding a subtle earthiness and helping the onions and garlic bloom in flavor.
Onion: Provides natural sweetness and savory depth, making the heart of the chili come alive.
Garlic: Offers a gentle pungency that amplifies all those delicious chili spices.
Ground beef: Brings hearty protein and classic chili richness; use lean or regular according to your preference.
Red bell pepper: Adds gorgeous color and subtle sweetness, balancing the spice and meatiness.
Black beans: Deliver fiber, protein, and a creamy texture that pairs perfectly with beef.
Kidney beans: The chili essential, these sturdy beans hold up beautifully and soak in all that flavor.
Pumpkin purée: This star ingredient infuses creaminess, slight sweetness, and ups the nutritional factor.
Diced tomatoes: Add tang, juice, and robust tomato flavor, rounding out the chili’s body.
Beef broth: Deepens the savory note and helps meld every bite into a unified, rich chili.
Chili powder: The backbone of heat and color—customize to your spice preference.
Ground cumin: Brings earthy warmth and a subtle smokiness that’s quintessential in chili.
Smoked paprika: Adds a touch of smokiness and an extra layer of depth.
Cinnamon (optional): A pinch introduces inviting warmth and complexity—try it at least once!
Salt: Elevates and balances all the big flavors in your pot.
Black pepper: For a bit of gentle heat and extra background flavor.
Toppings (cheese, sour cream, green onions, cilantro): The finishing touches that make each bowl yours, whether you like it creamy, tangy, or fresh.

How to Make

Step 1: Sauté the Aromatics

Start things off by heating the olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, and let them sizzle together for about three minutes. You’ll know they’re ready when the onions look glossy and turn slightly translucent, filling your kitchen with that irresistible chili starter aroma.

Step 2: Brown the Beef

Add the ground beef into your pot with those softened aromatics. Break up the meat as it cooks, stirring regularly so you get lots of those flavorful brown bits. Go for a rich brown color throughout, draining off any excess fat if you want a lighter, less greasy chili base.

Step 3: Layer in the Goodness

Now comes the fun part: pile in the diced red bell pepper, both types of beans, the pumpkin purée, those juicy diced tomatoes, and beef broth. Each addition brings the chili one step closer to its ultimate cozy state, and your pot should already be looking hearty and colorful at this stage.

Step 4: Spice Things Up

Add your chili powder, cumin, smoked paprika, and that optional sprinkle of cinnamon. Season with salt and black pepper. Give everything a thorough stir so the spices and seasonings coat every single component, setting the scene for deep, layered flavor.

Step 5: Simmer and Meld Flavors

Bring your Beef and Pumpkin Chili to a gentle boil, then turn the heat down to low. Let it simmer uncovered for 30 to 40 minutes, stirring occasionally. This step is where magic really happens: the chili thickens, the flavors marry together, and the pumpkin transforms the texture into something creamy and lush.

Step 6: Taste and Finish

Before serving, give your chili a taste and add any extra salt or pepper to suit your liking. Ladle hot Beef and Pumpkin Chili into bowls and start dreaming of toppings.

How to Serve

Garnishes

Chili just wouldn’t be chili without a crown of fresh garnishes! Sprinkle shredded cheese for cheesy meltiness, add a dollop of cooling sour cream, toss on some sliced green onions for a crisp bite, or shower fresh cilantro leaves over top for a pop of herby color. Every bowl gets its own personality.

Side Dishes

For a truly satisfying meal, pair your Beef and Pumpkin Chili with a side of warm, buttery cornbread or a pile of crunchy tortilla chips. A leafy green salad with a tangy vinaigrette also makes a fresh, vibrant partner to all those rich chili flavors.

Creative Ways to Present

Switch things up by serving your chili in hollowed-out pumpkin bowls or rustic bread bowls for a show-stopping presentation! For a fun twist, scoop it over baked potatoes, serve as chili nachos, or spoon onto rice for a hearty chili rice bowl. There’s no wrong way to enjoy Beef and Pumpkin Chili.

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Pumpkin Chili is a meal prep dream. Allow it to cool completely before storing in an airtight container in the refrigerator. The flavors only improve overnight, making it an irresistible lunch or quick dinner throughout the week!

Freezing

This chili freezes beautifully—just portion it into freezer-safe containers or resealable bags, leaving a little space for expansion. Label with the date, and store for up to three months. Thaw in the fridge overnight for best texture and flavor.

Reheating

To reheat, simply pour the desired amount into a saucepan and warm over low to medium heat, stirring occasionally until hot. For microwaving, use a microwave-safe bowl and heat in 1-2 minute intervals, stirring in between. Add a splash of broth or water to loosen the chili if it’s thickened up in the fridge or freezer.

FAQs

Can I make this Beef and Pumpkin Chili in a slow cooker?

Absolutely! Sauté the onions, garlic, and beef on the stovetop first for the best flavor, then add everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Is there a vegetarian version of Beef and Pumpkin Chili?

Yes, just omit the beef and add more beans or your favorite plant-based meat substitute. Swap the beef broth for vegetable broth and enjoy the same rich, comforting flavors.

Can I use fresh pumpkin instead of canned pumpkin purée?

Definitely! Roast and mash your pumpkin before adding—it’ll take a bit more prep, but the fresh flavor and texture are wonderful. Just ensure it’s well-puréed to blend smoothly into the chili.

How do I make the chili spicier?

For a kick, stir in chopped jalapeños, a dash of cayenne pepper, or even a spoonful of chipotle peppers in adobo sauce with the spices. Taste as you go to build up the heat to your liking.

What’s the best way to adjust the thickness of the chili?

If your Beef and Pumpkin Chili is too thick, splash in a bit more beef broth until you hit the right texture. For a thicker, stew-like consistency, simmer uncovered a bit longer to let moisture evaporate.

Final Thoughts

Every time you simmer up a big pot of Beef and Pumpkin Chili, you’re inviting in warmth and comfort that’s impossible to resist. I hope you give this recipe a spot on your table soon and make it your own with favorite toppings and sides. Once you try it, I have a feeling this chili will become a staple in your fall and winter meal lineup!