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Pumpkin Chili

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A hearty and comforting chili with a fall twist—rich pumpkin puree adds body and subtle sweetness, balancing perfectly with beans, tomatoes, spices, and optional meat. Perfect for cool weather and make-ahead meals.

Ingredients

  • 1 lb ground meat (beef, turkey, pork, or plant-based; optional)
  • 2 cans (15 oz each) beans (black, kidney, or pinto), drained and rinsed
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 can (15 oz) pumpkin purée (100% pumpkin, not pie filling)
  • 1 can (14.5 oz) diced tomatoes (plain or fire-roasted)
  • 2–3 cups broth or water
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1–2 bay leaves (optional)
  • Optional additional spices: 1/4 teaspoon cinnamon, chipotle powder, oregano
  • Optional toppings: sour cream or Greek yogurt, shredded cheese, cilantro, chopped onions, jalapeños, avocado

Instructions

  1. In a large pot or Dutch oven, heat oil over medium heat. Add ground meat (if using) and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
  2. Add chopped onion, bell pepper, and garlic. Cook for 5–7 minutes, until vegetables are softened and fragrant.
  3. Stir in chili powder, cumin, smoked paprika, salt, pepper, and optional spices. Toast for 1–2 minutes to release aroma.
  4. Add pumpkin purée and diced tomatoes with their juices. Stir to combine.
  5. Stir in beans and enough broth or water to reach desired consistency. Add bay leaves if using.
  6. Bring to a gentle boil, then reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally. Add more liquid as needed to maintain consistency.
  7. Taste and adjust seasoning. Remove bay leaves before serving.
  8. Ladle into bowls and serve with desired toppings like cheese, sour cream, cilantro, or avocado.

Notes

  • Use canned 100% pumpkin purée—avoid sweetened pumpkin pie filling.
  • For vegetarian or vegan chili, omit meat and use vegetable broth and plant-based toppings.
  • This chili thickens as it simmers and sits—adjust liquid accordingly.
  • Flavor improves with time—make ahead for even better taste the next day.
  • Freezes and reheats well—perfect for batch cooking.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-chili/