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Pumpkin Chili

Hearty fall chili with a secret ingredient: pumpkin puree. The pumpkin adds richness, body, and a beautiful orange color without making it taste like pie. Combined with ground beef, beans, and warm spices, this is the perfect simmering pot for a chilly October evening.

Prep10 mins
Cook40 mins
Serves6

Ingredients

  • 1 lb ground beef
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 (15-oz) can pumpkin puree
  • 1 (15-oz) can kidney beans, drained
  • 1 (15-oz) can black beans, drained
  • 1 (15-oz) can diced tomatoes, undrained
  • 1 (6-oz) can tomato paste (5 tbsp)
  • 2 cups beef broth or water
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Toppings: shredded cheese, sour cream, green onions, tortilla chips

Instructions

  1. 1. Heat olive oil in a large pot over medium heat. Add onion and garlic and saute until soft, about 5 minutes.
  2. 2. Add ground beef and bell pepper. Cook until beef is browned and cooked through. Drain excess fat.
  3. 3. Add kidney beans, black beans, diced tomatoes, pumpkin puree, tomato paste, broth, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.
  4. 4. Bring to a simmer, then cover and reduce heat to low. Simmer 30 minutes, stirring occasionally.
  5. 5. Taste and adjust salt if needed. The pumpkin will thicken the chili as it simmers.
  6. 6. Serve hot with shredded cheese, sour cream, green onions, and tortilla chips.
🍸 Suggested Cocktail Pairing
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Siesta
🟢 Tequila

A tequila cocktail with citrus and heat is the natural companion for chili.

A modern classic created by bartender Katie Stipe. A tequila riff on the Hemingway Daiquiri — blanco tequila, grapefruit, lime, simple syrup, and C...

View Cocktail Recipe →
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