Quick and Easy Pumpkin Chili Recipe

This Quick and Easy Pumpkin Chili is a surprising twist on a classic – with a hint of warmth from pumpkin and cinnamon, it’s a cozy and flavorful dish ready in minutes. Perfect for busy weeknights or a comforting fall meal, this chili combines hearty beef, beans, and pumpkin in a deliciously savory blend.

Why You’ll Love This Recipe

  • Quick to Prepare: Ready in just 25 minutes, it’s perfect for a last-minute dinner.
  • Unique Flavor: The pumpkin puree adds a subtle sweetness and a creamy texture.
  • Hearty and Filling: Packed with ground meat, beans, and spices for a satisfying meal.

Ingredients

  • Olive oil: Just a dash, to help brown the meat and veggies.
  • Ground beef or turkey: 1 lb, adds heartiness to the chili.
  • Red bell pepper: 1, diced (frozen works for faster prep).
  • Onion: 1, diced (frozen also works here).
  • Garlic cloves: 3, minced for flavor.
  • Chili powder: 2 Tbsp, for a classic chili spice.
  • Cumin: 1 Tbsp, adds warmth.
  • Ground cinnamon: ½ tsp, a hint of sweetness to complement the pumpkin.
  • Onion powder: 1 tsp, boosts flavor.
  • Chipotle powder: ¼ tsp, optional for a bit of smoky heat.
  • Salt and black pepper: To taste (start with at least 1 tsp salt and ½ tsp pepper).
  • Pumpkin puree: 1 can (15 oz), not pie filling – adds creaminess and nutrition.
  • Black beans and pinto beans: 1 can each (15 oz), drained.
  • Diced tomatoes: 1 can (28 oz), not drained.
  • Chicken broth: ¾ to 1 ½ cups, for desired thickness.

Variations

  • Make It Vegetarian: Skip the meat and add more beans or diced sweet potatoes.
  • Add More Veggies: Try adding zucchini or corn for extra texture.
  • Adjust the Spice: Increase the chipotle powder or add cayenne for a spicier kick.

How to Make the Recipe

Step 1: Brown the Meat and Vegetables

Quick and Easy Pumpkin Chili Recipe

In a large pot over medium heat, add a dash of olive oil and brown the ground meat with the diced red pepper, onion, and minced garlic. Cook until the meat is no longer pink and the vegetables have softened.

Step 2: Add Spices

Quick and Easy Pumpkin Chili Recipe

Sprinkle in the chili powder, cumin, cinnamon, onion powder, chipotle powder, salt, and black pepper. Stir well to coat the meat and veggies with the spices, allowing them to bloom in the heat for an extra burst of flavor.

Step 3: Add the Pumpkin, Beans, and Tomatoes

Quick and Easy Pumpkin Chili Recipe

Add the pumpkin puree, black beans, pinto beans, and undrained diced tomatoes. Stir well to combine everything.

Step 4: Adjust the Thickness

Pour in ¾ cup of chicken broth and stir to reach your desired consistency. Add more broth if you prefer a thinner chili.

Step 5: Simmer

Quick and Easy Pumpkin Chili Recipe

Cover the pot and simmer for 10-15 minutes to let the flavors meld together. Adjust seasonings to taste, adding more salt, pepper, or spices if desired.

Tips for Making the Recipe

  • Use Frozen Veggies: Pre-diced frozen onion and pepper save time without sacrificing flavor.
  • Adjust the Broth: Start with less broth for a thicker chili and add more as needed.
  • Taste as You Go: Adjust the spices to suit your flavor preferences.

How to Serve

Quick and Easy Pumpkin Chili Recipe

Serve this pumpkin chili hot with a sprinkle of fresh cilantro, shredded cheese, or a dollop of sour cream on top. Pair with cornbread or tortilla chips for a complete meal.

Make Ahead and Storage

  • To Refrigerate: Store in an airtight container in the fridge for up to 4 days.
  • To Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use another type of meat?

Yes, ground chicken or even crumbled sausage works well in this recipe.

2. Is there a substitute for pumpkin?

Sweet potato or butternut squash puree can add a similar texture and flavor.

3. Can I make this in a slow cooker?

Yes! Brown the meat first, then add everything to the slow cooker and cook on low for 4-6 hours.

4. What toppings go well with pumpkin chili?

Try sour cream, shredded cheese, sliced avocado, or tortilla chips for added flavor and texture.

Conclusion

This Quick and Easy Pumpkin Chili is a comforting, flavorful meal that’s perfect for fall. The addition of pumpkin and warm spices gives it a unique twist, making it a hit with everyone. Enjoy it with your favorite toppings for a cozy and delicious dinner!

Print
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Quick and Easy Pumpkin Chili Recipe

Quick and Easy Pumpkin Chili Recipe

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  • Author: Hannah
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 78 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This cozy pumpkin chili combines ground beef or turkey, beans, and diced tomatoes with a hint of pumpkin puree for a unique twist. Packed with warm spices, it’s a delicious and comforting meal that’s ready in just 25 minutes, making it perfect for busy weeknights!


Ingredients

Units Scale
  • Dash of olive oil
  • 1 lb ground beef or turkey
  • 1 red bell pepper, diced (use frozen for faster prep)
  • 1 onion, diced (use frozen diced onion for faster prep)
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 1/4 teaspoon chipotle powder (optional)
  • Salt and pepper, to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 (15 oz) can pumpkin puree (not pie filling)
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can pinto beans, drained
  • 1 (28 oz) can diced tomatoes, not drained
  • 3/4 to 1 1/2 cups chicken broth (to desired consistency)

Instructions

  1. Cook the Meat and Vegetables:
    Heat a dash of olive oil in a large pot over medium heat. Add the ground beef or turkey, diced bell pepper, diced onion, and minced garlic. Cook until the meat is browned and the vegetables are softened, about 5-7 minutes.
  2. Add the Spices:
    Stir in the chili powder, cumin, cinnamon, onion powder, chipotle powder (if using), salt, and pepper. Mix well to evenly coat the meat and vegetables with the spices.
  3. Add Remaining Ingredients:
    Add the pumpkin puree, black beans, pinto beans, and diced tomatoes (with their juices). Stir until everything is combined.
  4. Adjust Consistency:
    Pour in ¾ cup of chicken broth and stir. If you prefer a thinner chili, add more broth until you reach your desired consistency.
  5. Simmer the Chili:
    Cover the pot and let the chili simmer for 10-15 minutes, stirring occasionally, until flavors meld together and the chili is warmed through.
  6. Serve:
    Ladle the chili into bowls and serve warm. Enjoy!

Notes

  • Spice Level: For a milder chili, omit the chipotle powder. If you want more heat, add extra chili powder or a pinch of cayenne.
  • Pumpkin Flavor: The pumpkin adds creaminess and subtle sweetness without an overpowering flavor, making it a great addition to traditional chili ingredients.
  • Toppings: Serve with your favorite toppings, like shredded cheese, sour cream, chopped green onions, or a sprinkle of cilantro.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 320kcal
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 10g
  • Protein: 20g
  • Cholesterol: 45mg

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