Simple Pumpkin Chili Recipe: Hearty & Flavorful (Print Version)

Easy Pumpkin Chili is your new fall favorite! Get my simple recipe for a cozy, hearty meal, perfect for cool evenings. Quick to make & full of flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth/spices)

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef (or turkey)
03 - 1 large yellow onion, chopped
04 - 1 bell pepper (any color), chopped
05 - 3 cloves garlic, minced
06 - 1 (28 oz) can diced tomatoes, undrained
07 - 1 (15 oz) can pumpkin puree (NOT pie filling)
08 - 1 (15 oz) can kidney beans, drained and rinsed
09 - 1 (15 oz) can black beans, drained and rinsed
10 - 1 cup beef broth (low-sodium preferred)

→ Flavor Boosters & Spices

11 - 2 tbsp chili powder
12 - 1 tbsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1 tsp salt (or to taste)
16 - 1/2 tsp black pepper (or to taste)
17 - Pinch of cayenne pepper (optional, for heat)

→ Pumpkin Chili Toppings

18 - Shredded cheddar cheese
19 - Sour cream or Greek yogurt
20 - Fresh cilantro, chopped
21 - Sliced fresh jalapeños

→ Optional Add-ins

22 - 1/2 cup frozen corn
23 - 1 tbsp maple syrup or brown sugar (for extra sweetness)

# Instructions:

01 - First things first, grab your biggest pot or Dutch oven. I always start with a drizzle of olive oil over medium heat. Toss in your chopped onion and bell pepper. Let them soften up, stirring occasionally, until they get translucent and smell amazing, about 5-7 minutes. This is where the foundation of flavor for this chili begins, so don't rush it. I remember once I cranked the heat too high and scorched the onions – lesson learned!
02 - Now, push those softened veggies to one side of the pot. Add your ground beef (or turkey) to the empty side. Break it up with a spoon and let it brown thoroughly, about 8-10 minutes. You want nice, caramelized bits. Once it’s cooked through, drain any excess fat. Honestly, I sometimes forget this step, and the chili can end up a bit greasy. Then, stir the browned meat and veggies together, making sure everything is well combined.
03 - Reduce the heat to low. Add your minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir it all together for about a minute. The spices will become incredibly fragrant – that's when you know you're doing it right! I love this part, the kitchen just starts to smell like pure comfort. Be careful not to burn the garlic here; it happens quicker than you think.
04 - Pour in the canned diced tomatoes (undrained!) and the star of the show, the canned pumpkin puree. Give it a good stir until everything is beautifully combined and the pumpkin is fully incorporated. This is where the chili starts to get its signature creamy texture and subtle sweetness. I always get a little excited at this stage, seeing that vibrant orange swirl into the mix.
05 - Add the beef broth to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes. This simmering time is crucial for all those flavors to meld together and deepen. I usually give it a stir every now and then, just to make sure nothing is sticking. This is also a good moment to taste and adjust your seasonings if needed.
06 - Finally, stir in your drained and rinsed kidney and black beans. Let the chili simmer uncovered for another 5-10 minutes, just long enough for the beans to heat through. If it looks a little too thick, you can add a splash more broth or even water. Taste again and adjust salt, pepper, or that optional pinch of cayenne. Your Easy Pumpkin Chili Recipe is ready for a bowl and some serious cozy time!

# Notes:

01 - Don't rush the simmering time; it truly deepens the flavors.
02 - This chili tastes even better the next day, so it’s a fantastic make-ahead option.
03 - If you're out of beef broth, chicken broth or vegetable broth can work in a pinch.
04 - A squeeze of lime juice or a dash of apple cider vinegar at the end brightens everything up.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - chopping board
03 - knife
04 - measuring spoons
05 - ladle

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 25-30g

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