Pumpkin-Spiced Beef Chili Recipe

Introduction

Warm up your kitchen with this cozy Pumpkin-Spiced Beef Chili, a delicious twist on a classic comfort food. Combining savory ground beef with seasonal pumpkin and warming spices, this chili is perfect for fall evenings and hungry gatherings alike.

Ingredients

• 1 lb (450 g) ground beef
• 1 cup pumpkin puree (preferably fresh or canned, unsweetened)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or yellow), diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth or stock
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, sliced green onions, crunchy tortilla chips

Instructions

1. Step 1: Prepare all ingredients by washing and dicing the onion and bell pepper, mincing the garlic, draining and rinsing the beans, and measuring out the pumpkin puree.
2. Step 2: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and bell peppers and sauté for 4–5 minutes until tender and translucent. Add minced garlic and cook for 1 more minute.
3. Step 3: Add the ground beef to the pot. Break it into small pieces and cook for 6–8 minutes until fully browned. Drain excess fat if necessary.
4. Step 4: Stir in chili powder, smoked paprika, cumin, cinnamon, nutmeg, cayenne pepper (if using), salt, and black pepper. Cook while stirring for 1–2 minutes to toast the spices and release their aromas.
5. Step 5: Add pumpkin puree, diced tomatoes, and beef broth. Stir well to combine into a creamy mixture.
6. Step 6: Gently fold in kidney and black beans. Reduce heat to low, cover, and simmer the chili for 25–30 minutes, stirring occasionally to prevent sticking.
7. Step 7: Taste and adjust seasonings with extra salt, pepper, or chili powder as desired.
8. Step 8: Serve the chili hot, topped with your choice of shredded cheddar, sour cream or Greek yogurt, cilantro, green onions, and tortilla chips. Pair with warm cornbread or crusty bread for a complete meal.

Tips & Variations

• Use canned pumpkin puree for a smooth texture or fresh roasted pumpkin for a slightly sweet, earthy flavor.
• Add spices gradually and taste throughout cooking to avoid overpowering the dish.
• Simmer the chili slowly to allow flavors to meld fully and develop depth.
• For a vegetarian version, substitute ground beef with lentils or plant-based protein and use vegetable broth.
• Make it spicier by increasing chili powder or cayenne pepper, or adding fresh jalapeños.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave, stirring occasionally. You can also freeze the chili for up to 3 months—cool it completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I Use Ground Turkey Instead of Beef?

Yes, ground turkey is a great leaner alternative that pairs well with the pumpkin and spices. It cooks faster, so monitor it carefully to avoid drying out. Adding extra seasoning or a splash of soy or Worcestershire sauce can enhance flavor.

Can I Make This Chili Vegetarian or Vegan?

Absolutely! Replace beef with lentils, chickpeas, or a meat substitute and use vegetable broth. For vegan toppings, choose plant-based cheese and sour cream alternatives like coconut yogurt or cashew cream. Increase the spices slightly to boost flavor.

How Can I Make It Spicier?

Increase the chili powder or cayenne pepper amounts, add fresh or pickled jalapeños while cooking, or sprinkle crushed red pepper flakes just before serving. Adjust gradually to suit your heat preference.

Can I Freeze Pumpkin-Spiced Beef Chili?

Yes, freezing is convenient for leftovers or make-ahead meals. Cool completely, store in airtight freezer-safe containers, and freeze up to three months. Thaw in the fridge overnight and reheat gently.

Pumpkin-Spiced Beef Chili Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

This Pumpkin-Spiced Beef Chili combines hearty ground beef with creamy pumpkin puree and a warming blend of spices to create a rich, comforting dish perfect for fall. Enhanced with beans, diced tomatoes, and aromatic vegetables, this chili delivers a flavorful balance of savory, sweet, and spicy notes that satisfy the soul and nourish the body.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chili:

• 1 lb (450 g) ground beef
• 1 cup pumpkin puree (fresh or canned, unsweetened)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or yellow), diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth or stock
• 2 tablespoons olive oil

Spices and Seasonings:

• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste

Optional Toppings:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Sliced green onions
• Crunchy tortilla chips

Instructions

1. Prepare the Ingredients: Wash and prepare all vegetables by dicing the onion and bell pepper finely, and mincing the garlic. Drain and rinse the kidney and black beans thoroughly. Have the pumpkin puree ready for smooth incorporation later.
2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add diced onions and bell peppers; sauté for 4–5 minutes until tender and translucent. Add minced garlic and cook 1 more minute, stirring constantly to release aroma.
3. Brown the Beef: Add ground beef to the pot, breaking it into small pieces with a wooden spoon or spatula. Cook 6–8 minutes until fully browned. Drain excess fat to keep chili from becoming greasy.
4. Add the Spices: Sprinkle chili powder, smoked paprika, cumin, cinnamon, nutmeg, cayenne (if using), salt, and black pepper over the meat and vegetables. Stir well to coat evenly and toast the spices for 1–2 minutes to awaken their flavors.
5. Incorporate Pumpkin and Tomatoes: Stir in the pumpkin puree, diced tomatoes, and beef broth, combining into a creamy, rich base. The pumpkin adds a subtle sweetness and velvety texture balancing the bold spices.
6. Add the Beans: Gently fold in the drained kidney and black beans, taking care not to mash them. Reduce heat to low, cover, and simmer the chili for 25–30 minutes, stirring occasionally to prevent sticking and allowing flavors to meld.
7. Adjust Seasonings: Taste and adjust salt, pepper, or chili powder as needed. Add more cayenne for additional heat if desired. Customize seasoning to your preference.
8. Serve and Garnish: Ladle chili into bowls and top with optional shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, sliced green onions, or crunchy tortilla chips. Serve alongside warm cornbread or crusty bread for a complete meal.

Notes

• Use canned pumpkin puree for smooth texture or fresh roasted pumpkin for a slightly sweet, earthy flavor.
• Add spices gradually and taste while cooking to avoid overpowering the dish.
• Simmer the chili slowly for flavors to meld and thicken the stew naturally.
• Mixing beans, vegetables, and pumpkin provides balanced hearty and creamy textures.
• Chili can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
• Substitute ground turkey to reduce fat content, adjusting seasoning as needed.
• Make vegan by replacing beef with lentils or meat alternatives and using vegetable broth with vegan toppings.
• Increase chili powder, cayenne, or fresh jalapeños to spice up the dish.
• Freeze leftovers in airtight containers for up to 3 months; thaw overnight before reheating gently.

Keywords: pumpkin chili, beef chili, fall recipes, hearty chili, pumpkin puree chili, spicy chili, comfort food