Pumpkin Chili
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Unrated
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
8 -10 servings
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Course
Main Course
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Cuisine
American
Pumpkin Chili
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This Pumpkin Chili recipe is rich and hearty, earthy, with a subtle sweetness all balanced by smoky heat that your family and friends will go nuts for! It’s make-ahead friendly (tastes even better!), can be cooked on the stovetop or in the slow cooker, is freezer friendly and great for crowds. In other words, it’s the perfect fall comfort food! This Pumpkin Chili is made with a combination of lean ground beef, hot Italian sausage (or use turkey), kidney beans, black beans, bell peppers, tomatoes, onions, garlic and robust seasonings and of course – pumpkin! It’s a sauté, dump and simmer recipe that comes together in less than an hour that will warm you from the inside out. Serve it alongside sweet cornbread and apple salad for the perfect meal!
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Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage see notes for turkey, hot
- 1 pound ground beef see notes for turkey, lean
- 1 onion chopped
- 1 sweet potato peeled, cut into 1/2-inch chunks, small
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 6 garlic minced, cloves
- 2 1/2 tablespoons chili powder
- 1 tablespoon cumin ground
- 1/2-1 ½ teaspoons chipotle chili powder start with less and add more to taste
- 1 tsp EACH smoked paprika
- 1 tsp EACH ground coriander
- 1 tsp EACH ground cinnamon
- 1/2 tsp EACH salt
- 1/2 tsp EACH ground ginger
- 2 oz. cans fire-roasted tomato not drained
- 2 oz. cans kidney bean drained and rinsed
- 1 oz. can black bean drained and rinsed
- 1 oz. can pumpkin puree 100% pure
- 1 oz. can tomato sauce
- 1 oz. can diced green chile mild, canned
- 1 1/2 cups beef broth plus more as needed, low sodium
- 1 tablespoon beef bouillon granulated, base, or crushed cubes
- 2 bay leaf
For serving (Pick your favs)
- cheddar cheese shredded sharp
- sour cream
- green onions
- cilantro
- roasted pumpkin seeds
- avocado
- tortilla chips or Fritos
Instructions
- In a 6 quart, or larger, Dutch oven, heat 1 tablespoon oil over medium-high heat. Add the sausage and beef; cook while crumbling until browned and cooked through. Using a slotted spoon, transfer to a paper towel-lined plate.
- Add the onion, sweet potato and bell peppers to the Dutch oven. Cook over medium-high, stirring, until softened, about 8-10 minutes (measure out the spices in between stirring, but don't add yet). Stir in the garlic and spices (chili powder through ginger) and cook for 1 minute.
- Stir in the remaining chili ingredients. The chili will be very thick but will thin as it simmers. Cover and bring to boil, then reduce to heat to medium-low, and cook, stirring occasionally and replacing the lid, until the flavors meld and the potatoes are tender, about 30 minutes.
- Season the chili with salt and chipotle pepper to taste (this will make the chili come alive!). Thin as desired with additional beef broth. Serve with desired toppings.
Notes
- Follow the recipe through step 2. Transfer the beef, sausage and sautéed vegetables/spices to the slow cooker.
- Add all remaining Chili Ingredients to the slow cooker and give them a stir.
- Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours.
- Season the chili with salt and chipotle pepper to taste. Serve with desired toppings.
- Turkey Pumpkin Chili: Substitute the beef/sausage with ground turkey. Increase beef bouillon to 1 ½ tablespoons and salt to taste. You’ll may want a little more heat in place of not using the hot Italian sausage.
- Vegetarian Pumpkin Chili: Swap the meat for extra beans (including chickpeas), vegetarian meat crumbles, tofu, cooked lentils, crumbled tempeh, or any of your favorite ground beef substitutes. Use vegetable broth or water instead of the beef broth and omit the beef bouillon. You’ll may want a little more heat in place of not using the hot Italian sausage and additional salt in place of the bouillon.
- Halve the recipe. This recipe makes a lot of chili! If you don’t have a large pot or don’t want leftovers to freeze, halve the recipe by using the arrows next to the serving size in the recipe card.
- Wait to thin the chili until after it’s finished cooking. The Pumpkin Chili will be very thick when first combined but will thin as it cooks and the vegetables release moisture. After it’s finished cooking, you can thin by stirring in additional beef broth until it reaches desired consistency.
- Season to taste. If it feels like your chili is missing something, it is likely salt and/or heat. Don’t be afraid to add additional salt, chipotle powder or cayenne pepper.
- Refrigerate overnight: I always like to cook my chili the day before I serve it and then refrigerate it overnight. This doesn’t mean I don’t love a bowl (or two or three) the day I make it, but it is even more intoxicating if allowed to sit overnight for the flavors to meld and build. This also makes for a stress-free meal any night of the week.
- Leftovers: See post for all sorts of leftover ideas!
- Storage: Store in an airtight container in the refrigerator for up to five days or freeze for up to 3 months.
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