Hearty Beef Pumpkin Chili: A Fall Comfort Bowl (Print Version)
Warm up with our rustic Beef Pumpkin Chili! A rich, flavorful blend of beef, pumpkin, and spices, perfect for a comforting meal on a crisp evening.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based
# Ingredients:
→ Hearty Base
01 -
1 tbsp olive oil
02 -
1.5 lbs ground beef (80/20)
03 -
1 large onion, chopped
04 -
4-5 cloves garlic, minced
→ Flavor Boosters
05 -
2 tbsp chili powder
06 -
1 tbsp ground cumin
07 -
1 tsp smoked paprika
08 -
1/2 tsp salt (more to taste)
09 -
1/4 tsp black pepper (more to taste)
10 -
Pinch of cayenne pepper (optional, for heat)
→ Liquids & Legumes
11 -
1 (15 oz) can pumpkin puree (100% pumpkin, not pie filling)
12 -
1 (28 oz) can diced tomatoes, undrained
13 -
1 (15 oz) can black beans, rinsed and drained
14 -
2 cups beef broth (low sodium preferred)
→ Balancing Notes
15 -
1 tbsp maple syrup (or brown sugar)
# Instructions:
01 -
First things first, grab your biggest pot or Dutch oven and get it nice and hot over medium-high heat. Add your ground beef. Break it up with a spoon, letting it brown beautifully. This is where all that initial flavor starts building for your Beef Pumpkin Chili. Drain off any excess fat – I usually just tilt the pot and spoon it out, trying not to make a mess (sometimes I succeed!). Toss in your chopped onion and garlic, stirring until they're softened and fragrant. Oh, that smell! It always gets my stomach rumbling.
02 -
Now for the magic! Reduce the heat to medium. Add your chili powder, cumin, and smoked paprika to the pot with the beef and aromatics. Stir them around for about a minute, letting them toast slightly. You'll smell them bloom, and honestly, this step is so important for unlocking their full flavor potential. I've rushed this before, and the chili just wasn't as vibrant. Don't make my mistake; let those spices do their thing before moving on. This ensures your Beef Pumpkin Chili has a rich, deep flavor.
03 -
Pour in the beef broth, diced tomatoes (undrained, for all that lovely juice!), and the pumpkin puree. Give it a good stir to combine everything. This is where the Beef Pumpkin Chili starts to look like, well, chili! Add the rinsed black beans and the touch of maple syrup. The color changes, and you can already sense the warmth. I remember thinking, "Will this actually work?" the first time, but it totally does!
04 -
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30 minutes. An hour is even better if you have the time! This slow simmer allows all those incredible flavors to meld together, creating a truly harmonious Beef Pumpkin Chili. Stir occasionally to prevent anything from sticking to the bottom. I usually put on some music and just let the kitchen fill with that comforting aroma.
05 -
After simmering, take a taste! This is the fun part, and where your personal touch comes in. Add salt and pepper as needed. Maybe you want a little more heat? A pinch of cayenne pepper is always a good idea for me. Sometimes I add a splash more broth if it’s too thick, or let it simmer uncovered for a few more minutes if it’s too thin. This Beef Pumpkin Chili is all about finding your perfect balance, so don't be shy about adjusting.
06 -
Ladle your warm, inviting Beef Pumpkin Chili into bowls. Top with your favorite garnishes – a dollop of sour cream, some shredded cheddar, a sprinkle of fresh cilantro, or even some crushed tortilla chips for crunch. It should look rich and feel hearty. The aroma should be a mix of savory spices and subtle sweetness. This is the moment you've been waiting for, a truly satisfying bowl of homemade goodness!
# Notes:
01 -
Don't rush browning the beef; it builds the foundation for the best Beef Pumpkin Chili flavor.
02 -
This chili freezes beautifully for quick weeknight meals, just thaw and reheat gently.
03 -
No black beans? Kidney or pinto beans work wonderfully; I've tried both!
04 -
Serve with warm cornbread and a dollop of sour cream for ultimate comfort.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
wooden spoon
03 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450-550 Calories
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g