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Pumpkin Chili Recipe

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4.1 from 74 reviews

This hearty Pumpkin Chili combines the rich flavors of ground beef, aromatic spices, and creamy pumpkin puree for a comforting and nutritious twist on classic chili. Perfect for fall or any time you crave a warm, satisfying meal, this recipe offers a balanced blend of protein, fiber, and vibrant toppings that elevate every bite. You can prepare it either on the stovetop or in an Instant Pot, catering to your preferred cooking style.

Ingredients

Chili Base

  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 pound ground beef (grass-fed 80/20 recommended)
  • 2 teaspoons kosher salt
  • 2 tablespoons ground chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander

Main Ingredients

  • 1 (15-ounce) can pure pumpkin puree
  • 1 (28-ounce) can diced tomatoes
  • 2 (15-ounce) cans kidney beans, drained
  • 1 (15-ounce) can pinto beans, drained
  • 2-3 cups beef broth

Garnishes

  • 1/4 cup sour cream
  • 1/2 cup shredded cheese
  • 1 green onion, trimmed and sliced
  • Handful fresh cilantro leaves
  • 1/4 cup pepitas, toasted
  • 2 limes, sliced

Instructions

  1. Prepare the Base: Heat olive oil in a Dutch oven or medium pot over medium heat. Add diced onion, minced garlic, and ground beef. Break up the beef with a spatula and cook for 10 to 15 minutes until fat is rendered and beef is browned. Drain excess fat if necessary.
  2. Add Seasonings: Stir in kosher salt, chili powder, smoked paprika, ground cumin, dried oregano, and ground coriander. Cook for 1 more minute until the spices become fragrant.
  3. Combine Main Ingredients: Add the pumpkin puree, diced tomatoes, kidney beans, pinto beans, and beef broth to the pot. Stir well to combine all ingredients.
  4. Simmer the Chili: Bring the mixture to a simmer on medium heat. Then reduce heat to medium-low, cover with a lid, and let cook for 30 to 40 minutes. Stir occasionally and taste toward the end to adjust salt if necessary.
  5. Instant Pot Alternative - Sauté: Select the sauté function on the Instant Pot. Add olive oil, then onions, garlic, and ground beef. Brown the beef for 10 to 15 minutes, breaking it up with a spatula. Drain excess fat if needed.
  6. Instant Pot Alternative - Season and Cook: Add salt and spices (chili powder, paprika, cumin, oregano, coriander) and cook for an additional minute. Add pumpkin puree, diced tomatoes, kidney beans, pinto beans, and beef broth. Close the lid, set to 'soup' function, and cook for 15 minutes under pressure.
  7. Release Pressure: Once cooking is complete, perform a quick release by opening the valve to release steam, then carefully remove the lid.
  8. Serve and Garnish: Divide the chili into bowls. Top each serving with a dollop of sour cream, shredded cheese, sliced green onions, fresh cilantro leaves, toasted pepitas, and lime slices for squeezing.

Notes

  • Use grass-fed ground beef for a richer flavor and better nutrition profile.
  • Feel free to substitute beef broth with vegetable broth to make it slightly lighter.
  • If you prefer a spicier chili, add a pinch of cayenne pepper or chopped jalapeños.
  • The pumpkin puree adds creaminess and subtle sweetness, balancing the chili spices.
  • To reduce fat, drain excess oil after cooking ground beef.
  • The Instant Pot version significantly reduces cooking time while maintaining depth of flavor.
  • Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.

Find it online: https://recipethrive.com/pumpkin-chili-recipe/