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A bowl of hearty, chunky pumpkin chili, loaded with lots of pumpkin, beans, and fire roasted tomatoes
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5 from 8 votes

Pumpkin Chili Recipe

This Pumpkin Chili is loaded with hearty ground beef, beans, and fire-roasted tomatoes with creamy pumpkin and warm spices, the perfect cozy fall dinner.
Prep Time15 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: American
Keyword: fire roasted tomatoes, pumpkin
Servings: 12 cups
Calories: 103kcal
Author: Mike Hultquist

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion diced
  • 2-3 jalapeno peppers diced - use bell pepper for milder heat - I also like to add in 1-2 roasted poblano peppers
  • 6 cloves garlic
  • 1 pound fresh pumpkin diced to ¾ inch pieces (sub with sweet potato or butternut squash)
  • 1 pound lean ground beef
  • 3 tablespoons chili powder or more to taste
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper optional, for extra spicy
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Salt and black pepper to taste
  • 2 tablespoons tomato paste
  • 2 cups chicken or vegetable broth or more for a thinner chili
  • 1 15-ounce can fire roasted tomatoes
  • 1 15-ounce can pumpkin puree
  • 2 15-ounce cans beans total – one kidney or pinto, one black, drained and rinsed
  • Optional Spicy Extras: 1 tablespoon or more hot sauce, 1 tablespoon (or more) red pepper flakes (for a spicier version)
  • Toppings. Choose your favorites!

Instructions

  • Heat the oil in a large pot to medium heat.
  • Add the onion and peppers and cook 2-3 minutes to soften.
  • Add the garlic and pumpkin pieces. Cook for 1 minute. Move everything to one side.
  • Add the ground beef to the clear area and break apart with a wooden spoon. Brown the meat for 5-6 minutes, stirring occasionally.
  • Stir in the chili powder, ground cumin, paprika, cayenne, cinnamon, nutmeg, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
  • Add the broth, tomatoes, pumpkin puree, and beans.
  • Bring to a boil, then reduce heat and simmer, uncovered, for 20-30 minutes to soften the pumpkin and let the flavors develop.
  • Serve with your favorite chili toppings, like shredded cheddar cheese, spicy chili flakes, sour cream, chopped green onion, chopped cilantro or parsley, tortilla chips, or others. Try roasted pumpkin seeds or pepitas for more fall flavors!

Notes

Makes about 3 quarts (12 cups).

Nutrition

Calories: 103kcal | Carbohydrates: 8g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 94mg | Potassium: 406mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4849IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 2mg