Pumpkin Chili

Halloween often brings chili to the table with an autumn twist. This pumpkin chili folds silky puree into a beef-and-bean pot seasoned with chili powder and cumin for cozy October warmth.

Serves 6 · 15 min prep · 45 min cook

Estimate for one serving

• 380 cal
• 28g protein
• 32g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 lb ground beef
• 1, diced bell pepper
• 1 can (15 oz) canned pumpkin puree
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz), drained kidney beans
• 1 can (15 oz), drained black beans
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• as desired optional toppings: shredded cheddar, sour cream, green onions

Instructions

1. 1Heat the olive oil in a large Dutch oven or heavy pot over medium heat until shimmering. Add the diced onion and cook, stirring often, until softened and translucent, about 5 minutes.
2. 2Stir in the minced garlic and cook just until fragrant, about 30 seconds, being careful not to let it brown.
3. 3Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink and lightly browned, 6 to 8 minutes. Drain excess fat if needed.
4. 4Toss in the diced bell pepper and cook another 3 minutes until it begins to soften.
5. 5Stir in the pumpkin puree, diced tomatoes with their juices, drained kidney beans, drained black beans, and beef broth until everything is well combined.
6. 6Add the chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Stir thoroughly so the spices coat the mixture evenly.
7. 7Bring the chili to a gentle boil over medium-high heat, then reduce to low, cover partially, and simmer for 25 to 30 minutes, stirring occasionally, until thickened and flavors meld. The chili should bubble softly and smell warmly spiced.
8. 8Taste and adjust seasoning with more salt or chili powder if desired. For a thicker consistency, simmer uncovered an extra 5 to 10 minutes.
9. 9Ladle into bowls and top with shredded cheddar, a dollop of sour cream, and sliced green onions for a festive finish. Serve hot with cornbread or the witch-finger breadsticks on the side.
10. 10This chili holds well and tastes even better the next day, making it ideal for make-ahead Halloween gatherings.