Description
Prize-Winning Pumpkin Chili is a hearty, award-worthy twist on classic chili — featuring ground beef, beans, and a touch of pumpkin puree for extra richness and a hint of sweetness. Packed with flavor and perfect for cozy fall nights, this chili is sure to impress at any cook-off or family dinner.
Ingredients
- 1 lb ground beef (or turkey)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 1/2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp brown sugar or maple syrup (optional, to balance flavors)
- 1/4 cup sour cream or Greek yogurt (for serving)
- Shredded cheddar cheese and chopped green onions (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add onion, garlic, and red bell pepper. Sauté for 3–4 minutes until softened.
- Stir in diced tomatoes, beans, pumpkin puree, and beef broth.
- Add chili powder, cumin, smoked paprika, cinnamon, cayenne, salt, and pepper. Stir well to combine.
- Bring chili to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavors meld.
- Taste and adjust seasoning — add brown sugar or maple syrup if you prefer a slightly sweeter balance.
- Serve hot with a dollop of sour cream or Greek yogurt, shredded cheese, and chopped green onions.
Notes
- For a vegetarian version, substitute the beef with lentils or extra beans.
- Leftovers taste even better the next day — store in the refrigerator for up to 4 days.
- This chili also freezes well for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American