4 from 93 votes
Easy Pumpkin Chili
This hearty pumpkin chili combines ground beef with pumpkin puree, black beans, and diced tomatoes, enriched with chili powder and pumpkin pie spice for a warm, mildly spiced flavor. The combination provides a thick, comforting stew that’s flexible in thickness depending on added broth.
Prep Time
10 mins
Cook Time
35 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 carrot chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 lb ground beef
- 1 (15-oz.) can pumpkin pureed
- 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 optional, or brown sugar
- 2 Tbsp chili powder
- ½ tsp pumpkin pie spice
- 1 tsp salt to taste, sea salt
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve pumpkin chili with your favorite toppings, such as sour cream, grated cheese, chives, crispy chopped bacon, avocado, etc.
Cup of Yum
Notes
- Adjust chicken broth amount between ½ and 2 cups to achieve desired chili consistency.
- 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
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
74mg
(25%)
Sodium
1126mg
(47%)
Fiber
15g
(60%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4 Servings
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.