Servings
Font
Back
4.0 from 93 votes

Easy Pumpkin Chili

Delicious, hearty stove top easy pumpkin beef chili with fresh veggies. This simple, cozy chili recipe is a magical combination of classic chili flavors with fall flavors for comfort food at its finest!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 471 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 Tbsp avocado oil
  • 1 medium-sized yellow onion diced
  • 2 large carrots chopped
  • 1 red bell pepper chopped
  • 4 cloves garlic minced
  • 1 lb ground beef
  • 1 (15-oz.) can pureed pumpkin
  • 1 (15-oz.) can diced tomatoes
  • 1 (15-oz.) can black beans
  • 1 to 3 cups chicken broth*
  • 1 to 2 Tbsp pure maple syrup or brown sugar optional
  • 2 Tbsp chili powder
  • ½ tsp pumpkin pie spice
  • 1 tsp sea salt to taste

Instructions

    Cup of Yum
  1. Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven. Add the onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes.
  2. Stir in the chopped carrots, bell pepper, and garlic. Cover the pot and cook for 3 to 5 minutes or until the vegetables have softened, stirring occasionally.
  3. Scoot the vegetables off to one side of the pot to make room for the ground beef. Brown the ground beef and break it into small pieces with a spatula before mixing it in with the vegetables.
  4. Stir in the pumpkin puree, diced tomatoes, black beans, chicken broth, pure maple syrup, chili powder, pumpkin pie spice and sea salt (the remaining ingredients) until well-incorporated. Cover the pot and reduce to medium heat. Bring the chili to a boil and cook covered, stirring occasionally, for at least 15 minutes. If you have the time, you can cook chili for one hour at a gentle simmer, making sure to stir it every once in a while.
  5. Serve pumpkin chili with your favorite toppings, such as sour cream, grated cheese, chives, crispy chopped bacon, avocado, etc.

Notes

  • *Add broth to your desired consistency. I like very thick chili, so I use ½ cup but you can use anywhere between ½ cup and 2 cups.
  • *Add broth to your desired consistency. I like very thick chili, so I use ½ cup but you can use anywhere between ½ cup and 2 cups.
  • Nutrition Facts calculated for the chili only, not including any toppings.
  • Store leftover chili in an airtight container in the refrigerator for up to 7 days.
  • Store leftover chili in an airtight container in the refrigerator for up to 7 days.

Nutrition Information

Serving 1Serving (of 4) Calories 471kcal (24%) Protein 34g (68%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 74mg (25%) Sodium 1126mg (47%) Fiber 15g (60%) Sugar 14g (28%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 471

% Daily Value*

Serving 1Serving (of 4)
Calories 471kcal 24%
Protein 34g 68%
Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 74mg 25%
Sodium 1126mg 47%
Fiber 15g 60%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.