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Now that fall is officially here, I’ve been making a lot more soups and stews. Whether they’re in the slow cooker, the stovetop, or cooking away in the Instant Pot, there are plenty of different options. This pumpkin chili makes a hearty weeknight meal and it’s packed with fall flavor (and nutrition!).
I originally created this pumpkin chili as a way to use up the 100-pound pumpkin we bought at the farmer’s market. My kids really enjoyed it, and I love that it’s packed with veggies. When my son was on the GAPS protocol to reverse his allergies, I just gave him some of the browned meat with broth and pumpkin. Tomatoes are nightshades so he couldn’t have those at the time.
We cook this on the stovetop, but it would also work in a crockpot.
How to Make Pumpkin Chili
It’s not that different than traditional chili, but it’s a tasty twist on a classic. I’ll often use spices like smoked paprika, ground cumin, and cayenne in my everyday chili. This pumpkin chili has some of the same flavors, but it also features cinnamon. It’s naturally gluten-free and dairy optional (just omit the cheese)
The optional hint of cinnamon adds a winter warmth, and the pumpkin sneaks in some added nutrition. If you don’t have fresh available then a can of pumpkin will work, or even butternut squash or sweet potato.
Ingredient Options
I like using ground beef, but you could also use ground chicken or ground turkey if preferred. And while most chili recipes rely heavily on beans, I omitted them here. If you prefer your chili with beans though, then feel free to add some to the recipe. Black beans, kidney beans, and pinto beans are all good options.
Pumpkin Chili Toppings
Here are some topping ideas for your chili. My kids love choosing their own toppings to really customize their bowls!
Jalapeño
- Crispy tortilla strips (these homemade chips are delicious!)
Cheese
Cilantro
Diced bell pepper
Avocado
Sour cream or plain yogurt
Chopped yellow onion
A sprinkle of pumpkin pie spice
Even if you aren’t a fan of pumpkin, I’d encourage you to try this recipe. It is simple, delicious, and definitely kid-approved at our house! It also reheats well the next day, since the flavors have had even more time to meld.
Pumpkin Chili Recipe
Ingredients
- 1 lb ground beef (or other ground meat)
- 2 medium onions
- 2 bell peppers
- 14.5 oz diced tomatoes
- 15 oz tomato sauce
- 2 cups pumpkin puree
- 15 oz canned pinto beans (drained and rinsed, optional)
- 1 cup beef broth
- 1 TBSP chili powder
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cinnamon
Optional toppings
- avocado
- shredded cheese
- sour cream
- green onions
- sliced jalapeños
- crispy tortilla strips
Instructions
- In a large pot or dutch oven, brown the ground beef over medium heat.
- When the beef is almost completely cooked, add the onions and saute until soft.
- Add the diced tomato and tomato sauce, pumpkin, broth, beans if using, and spices and stir to combine.
- Simmer for 10-15 minutes on medium-low or until heated through and flavors are incorporated.
- Top with desired toppings and enjoy!
Notes
Nutrition
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Do you add pumpkin to any unusual dishes? Ever tried it in chili? Share below!
This looks amazing. Do you think this would work in a crock pot?
Thanks for this recipe! 🙂 My question is how would you freeze it? Is it OK in plastic bags or with it being tomato (acid-y) based it must be in glass jars? Thanks!
I freeze in glass jars or medical grade silicon or stainless steel containers
This recipe is awesome! The pumpkin is subtle as well as the cinnamon, a perfect blend! I added a very mild chili pepper from my garden and it was the perfect amount of spice and flavor. I’d like to experiment with adding bell peppers to this chili.
Great recipe, tasted delicious, my only issue was the tablespoon of chilli powder made for one super spicy chilli, perhaps a revision to that could be considered, I barely finish my serving and my wife actually couldn’t eat hers after one bite.
This chili rocks! Even my SAD diet mother-in-law loves it! It’s especially good with sour cream on top.
i had so much pumpkin, i started using pumpkin sauce instead of apple sauce in the muffin recipe. It worked great,.
YES! I would add pumpkin to everything if I could. And if it was available year round. I’ve started making a chili with pumpkin and beets. Sounds weird but kids and husbands alike eat it and ask for more!
I made this recipe last night, and it was delicious! The pumpkin flavor was too weird for my husband, who is very picky, but the fact that he made it three bites in was noteworthy. 🙂 I didn’t change a thing in the recipe (had to give it a fair shot as-is before modifying it), and it was just fine. The optional topping I didn’t include was green onions.
This recipe will go on my meal rotation list for winter! It is so unbelievably easy and quick for such a healthy, hearty meal, and doesn’t dirty a lot of dishes. Thank you, Katie! I’m going to go eat some now and see if it’s even better the second day… 😀
I’m so intrigued & excited to try this out. The only savory pumpkin I really have is in soup so this is a heartier 1 pot meal for me & my family. Thanks for sharing!
thanks for sharing recipe.its looking so delicious.