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Pumpkin Chili
5 from 21 votes

Pumpkin Chili

Pumpkin Chili blends ground beef with pumpkin puree, diced tomatoes, kidney and pinto beans, and a mix of spices including chili powder, smoked paprika, cumin, oregano, and coriander. The result is a thick, hearty chili with a mildly smoky and spiced flavor balanced by the smooth pumpkin. It simmers slowly to meld flavors well and is served with garnishes like sour cream, shredded cheese, green onions, cilantro, toasted pepitas, and lime slices for added freshness and texture.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8
Calories: 369 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

Pumpkin Chili:
  • 2 tablespoons olive oil
  • 1 yellow onion finely diced
  • 3 garlic minced, cloves
  • 1 pound ground beef (I used grass-fed 80/20)
  • 2 teaspoons kosher salt
  • 2 tablespoons ground chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin ground
  • 2 teaspoons oregano dried
  • 1 teaspoon ground coriander
  • 1 (15-ounce) pumpkin puree canned, pure
  • 1 (28-ounce) diced tomatoes canned
  • 2 (15-ounce) Kidney Beans drained, can
  • 1 (15-ounce) pinto beans drained
  • 2-3 cups beef broth
Garnish:
  • 1/4 cup sour cream
  • 1/2 cup cheese shredded
  • 1 green onion trimmed and sliced
  • cilantro handful, fresh leaves
  • 1/4 cup Pepitas toasted
  • 2 lime sliced

Instructions

To Make the Chili in a Pot on the Stove:
    Cup of Yum
  1. To a Dutch oven or medium pot, set over medium heat, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. If there's a TON of fat, feel free to drain some of it.
  2. Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant. Pour in the pumpkin puree, diced tomatoes, kidney beans, pinto beans and beef broth.
  3. Bring the chili to a simmer and then immediately turn the heat down to medium-low. Cover the lid and cook on medium-low for about 30 to 40 minutes. Give it a taste and adjust the salt to taste.
To Make the Chili in an Instant Pot:
  1. Set it to the sauté function, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant. 
  2. Pour in the pumpkin puree, pureed tomatoes, kidney beans, pinto beans, bone broth and diced tomatoes. Place the lid on the Digital Pressure Cooker, and set the machine to “soup” function, about 15 minutes. Open the valve for a quick release; once steam has released you’re free to remove the top of the machine.
To Garnish:
  1. Divide the chili amongst bowls and top with a spoonful of crema, some shredded cheese, green onions, cilantro, pepitas and lime. 

Notes

  • Chili keeps in the refrigerator for up to 3 days in an airtight container, making it suitable for leftovers.
  • Freeze chili in a freezer-safe container for up to 3 months after cooling to room temperature.
  • Garnish with sour cream, pumpkin seeds, fresh cilantro, sliced jalapeños, and lime for added flavor and texture.
  • Serve with cornbread for a classic accompaniment that balances the chili's spices.

Nutrition Information

Serving 6g Calories 369kcal (18%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 369

% Daily Value*

Serving 6g
Calories 369kcal 18%

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