Pumpkin Chili with Ground Beef

When fall rolls in and pumpkins pop up everywhere, I reach for this pumpkin chili recipe. This dish combines rich beef, sweet pumpkin, and a gentle smoky heat for a cozy meal that warms everyone at the table. It is a yearly tradition in my kitchen, perfect for chilly evenings or game days with friends.

I first whipped this up during a rainy October and was surprised how my kids gobbled it up. Now they actually cheer when I bring home a pumpkin since they know this chili is on the way.

Ingredients

• Avocado or olive oil: brings richness to the base and helps vegetables soften select fresh and pale oil for best taste
• Large onion: builds the savory foundation choose a heavy onion with dry skin
• Red bell pepper: adds color and sweetness look for one that feels firm and glossy
• Diced pumpkin: is the star pick a sugar pumpkin not carving type for best flavor
• Ground beef: supplies heartiness and protein opt for freshly ground and not too lean
• Ripe tomatoes: provide a bright note I prefer vine ripened for maximum flavor
• Beef stock: deepens the broth a low sodium version lets you control salt easily
• Tomato sauce and paste: add color and body go with unsalted and check for simple ingredients
• Pumpkin puree: doubles down on the pumpkin taste canned or homemade
• Kidney beans and white beans: give bulk and fiber choose beans with intact skins and rinse to remove excess salt
• Chipotle chili powder: offers a smoky kick adjust to your own heat preference
• Paprika and cumin: bring earthy spice for best flavor use Hungarian paprika and fresh ground cumin
• Oregano sugar salt and pepper: round out the seasoning always taste as you go for balance
• Fresh cracked black pepper: finishes with a lift grind it just before using for most aroma

Instructions

Cut and Prep the Pumpkin and Vegetables:

Slice the pumpkin in half after removing the stem scoop out the seeds then peel and dice the flesh evenly use an ice cream scoop for easy removal of the pulp cut the onions bell pepper and tomatoes to match

Saute the Aromatics:

Warm oil in a sturdy pot over medium heat cook onions slowly until shiny and translucent this step draws out natural sweetness do not rush it

Build the Veggie Base:

Stir in the diced pumpkin and peppers cook for several minutes to get light browning which intensifies flavor add tomatoes and give the mixture a few more minutes stir often to avoid sticking

Bloom the Garlic:

Make a small well in the middle of your pot add minced garlic cook just until it releases its aroma mix it in with the vegetables for an even flavor spread

Brown the Beef:

Push all cooked veggies to the side add ground beef in the center break it into chunks cover and allow it to cook undisturbed for a few minutes then stir and break into smaller bits until mostly browned

Add Flavor Layers:

Sprinkle in all the dried spices and herbs stir to coat the meat and vegetables evenly pour in stock tomato sauce tomato paste pumpkin puree and both types of beans stir thoroughly to combine

Simmer the Chili:

Bring the mixture gently to a boil lower to a slow simmer cover but leave a slight gap for steam let it cook low and slow for one and a half to two hours stirring every so often remove lid in the last half hour to let the chili thicken

Taste and Serve:

Before serving check for salt and adjust as needed add extra chili powder or pepper if desired spoon generously into bowls

I have always loved the sweet earthiness pumpkin brings to this dish my favorite part is how it blends into the sauce thickening it naturally The year my niece helped me peel pumpkins for the first time we ended up with orange hands but a pot of chili that everyone raved about for days

Storage and Leftover Tips

This chili keeps well in the fridge for up to four days and flavors get even better overnight Spoon leftovers into airtight containers and reheat gently on the stove or microwave If you have extra pumpkin on hand dice and freeze it for next time

Easy Ingredient Swaps

Feel free to swap ground turkey or chicken for beef for a lighter version Use sweet potatoes instead of pumpkin if needed Black beans work well in place of kidney beans if that is what you have

Perfect Ways to Serve This

Serve with warm cornbread or a simple green salad Spoon over steamed rice for a heartier meal Scatter with fresh cilantro or a scoop of sour cream for a creamy touch

The real trick is giving it time to simmer low and slow to let all the flavors meld and the pumpkin to gently sweeten the pot That first steamy spoonful always tastes like sweater weather in a bowl

Recipe Q&A

→ Can I use canned pumpkin instead of fresh diced pumpkin?

Yes, canned pumpkin can be substituted, but using fresh diced pumpkin gives added texture and natural sweetness.

→ What can I use instead of ground beef?

Ground turkey, chicken, or a plant-based alternative work well for a lighter or vegetarian option.

→ Is it possible to make this dish spicier?

Absolutely, increase the chipotle chili powder or add fresh jalapeños for extra heat.

→ How long should the chili simmer for best flavor?

Simmering for 1.5 to 2 hours allows flavors to meld and results in a richer, deeper taste.

→ Which toppings pair best with this dish?

Try sour cream, shredded cheese, chopped cilantro, or sliced green onions for added flavor and texture.

→ Can the chili be frozen for later meals?

Yes, let it cool completely and store in airtight containers in the freezer for up to three months.