This hearty pumpkin chili recipe is a perfect blend of seasonings and vegetables…perfect for fall!
Creamy pumpkin puree adds a touch of sweetness to chili that’s loaded with peppers, sweet potato, beans and spices!
Looking to add hidden veggies to a your kids meal? The creamy pumpkin puree blends seamlessly into chili sauce making it almost impossible for kids to notice. But, adults will appreciate the thicker texture and subtly fall flavors!
Pumpkin Chili Ingredients
The recipe uses common pantry staples and fresh produce that’s easy to find… Especially in the fall!
- 1 pound ground beef
- 1 large yellow onion, chopped
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 2 small green bell peppers, chopped
- 1 poblano pepper, seeded, deveined and chopped
- 1 small jalapeno pepper, seeded, deveined and chopped.
- 3 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 15 ounces pumpkin puree
- 30 ounces diced tomatoes
- 1 can low sodium pinto beans
- 1 cup water
- *Optional garnishes: Sliced avocado, shredded cheddar cheese, and chopped cilantro.
How to Make Pumpkin Chili
This recipe is super simple to make… Everything is cooked in a single pot, so you’ll have less dishes to clean up. It doesn’t require any complex cooking techniques!
First, brown the ground beef:
In a Dutch oven over medium-high heat, brown the ground beef (5-7 minutes). Use a spoon or spatula to break up the ground beef into smaller pieces as it cooks… This helps it cook evenly and prevents large clumps. Then, drain off excess grease.
Sauté the garlic and onions:
Add the minced garlic and chopped onions to the Dutch oven and sauté until fragrant and slightly softened. (about 3 minutes) Sautéing garlic and onions releases their oils, and adds depth of flavor to chili!
Add the remaining vegetables:
Stir in the sweet potato, red bell pepper, green bell peppers, poblano pepper, and jalapeno pepper, and sauté for 3-5 more minutes.
Add your canned ingredients:
Add the pumpkin puree, diced tomatoes, beans and water, and stir till well combined.
Simmer & Season
Adjust the heat to low, and bring to a simmer. Then add the salt, black pepper, chili powder, smoked paprika, cumin, and cinnamon. Simmer until the sweet potatoes are tender, about 20-25 minutes. Cook it slowly… This allows the flavors to meld and the ingredients to cook without burning.
How to Serve Pumpkin Chili
Fill bowls with 1/2 cup – 1 cup of chili, and garnish with your choice of sliced avocado, shredded cheddar cheese, sour cream, diced green onions, or cilantro. This chili goes perfect with some easy homemade rolls or a quick sweet cornbread.
Pumpkin Chili Recipe Tips
- For a spicier chili, leave the seeds in the jalapeno pepper.
- You can adjust the thickness of the chili by adding more or less water.
- If you don’t have a Dutch oven, a large pot will work just fine.
Recipe Card
If you try this recipe, I’d really appreciate a star rating or review in the comments below… Thank you so much, Juliea!
Pumpkin Chili Recipe with Ground Beef
Ingredients
- 1 pound ground beef
- 1 large yellow onion chopped
- 1 large sweet potato peeled and cubed. If you don’t have sweet potato you could use 2 cups cubed butternut squash.
- 1 red bell pepper chopped
- 2 small green bell peppers chopped
- 1 poblano pepper seeded, deveined and chopped
- 1 small jalapeno pepper seeded, deveined and chopped.
- 3 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 15 ounces pumpkin puree
- 30 ounces diced tomatoes
- 1 can low sodium pinto beans
- 1 cup water
- *Optional garnishes: Sliced avocado shredded cheddar cheese, and chopped cilantro.
Instructions
- Brown your ground beef: In a Dutch oven over medium-high heat, brown the ground beef (5-7 minutes). Use a spoon or spatula to break up the ground beef into smaller pieces as it cooks.
- Drain off excess grease.
- Sauté the garlic and onions: Add the minced garlic and chopped onions to the Dutch oven and sauté until fragrant and slightly softened. (about 3 minutes)
- Add the remaining vegetables: Stir in the sweet potato, red bell pepper, green bell peppers, poblano pepper, and jalapeno pepper, and sauté for 3-5 more minutes.
- Add the canned ingredients: Stir in the pumpkin puree, diced tomatoes, beans and water.
- Simmer and season: Adjust the heat to low, and bring to a simmer. Then add the salt, black pepper, chili powder, smoked paprika, cumin, and cinnamon. Simmer until the sweet potatoes are tender, about 20-25 minutes. Cook it slowly…
- Serve: Garnish with sliced avocado, shredded cheddar cheese, sour cream, diced green onions, or cilantro. Serve hot with warm homemade rolls or sweet cornbread.
1 comment
Juliea
Definitely try this this fall!