Made with fresh veggies, ground beef, beans, warm spices and homemade bone broth, this pumpkin chili recipe is not only delicious and comforting but is sure to keep bellies filled on a cold winter day.
When fall comes, squashes like butternut, delicata and pumpkin are in abundance. Butternut makes for a delicious sauce to serve over pasta while pumpkin can be used in a variety of sweet and savory dishes.
One of my favorite ways to use pumpkin (fresh or canned) is in this pumpkin chili recipe. On cold fall days or blustery winter nights, a bowl of this homemade chili is incredibly comforting.
The soup can be served with a slice of bread and topped with sliced cheese or avocado. Bonus, this soup recipe makes a large amount which can be used for leftovers the next day. As a stay at home mom, I love being able to cook once and feed my family twice!
Why You’ll Love This Recipe
Very Healthy – Beans, pumpkin, bone broth, healthy fats and lots of protein — this pumpkin chili recipe is packed full of nutrition.
Quick to Make – With minimal prep work and several cans of already prepared food, the most effort you’ll put into this meal is browning the beef. It makes for an easy dinner meal! Plus it creates plenty of leftovers for the following day.
Very Filling – Lots of fiber and protein in this from scratch meal will keep you full and satisfied for a long time.
Why Add Pumpkin to Chili?
Not only does pumpkin puree create a lovely creaminess and slightly thicker texture to this pumpkin chili recipe with ground beef, it also adds a boat load of nutrition. Pumpkin is a super food that you will definitely want to add to your diet. It is rich in vitamins and minerals, contains antioxidants, improves gut health, boosts your immune system and may even help you sleep better at night. You can learn more in this video from the HomeGrown Herbalist.
Tools You May Need
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Large pot or dutch oven
Cutting board
Sharp knife
Measuring spoons and cups
Ladle
How to Make Pumpkin Chili
Makes: 4-6 servings
Ingredients
3 tablespoons olive oil or tallow
2 lbs ground beef
1 onion, diced
2 carrots, diced
1 bell pepper, diced
5 garlic cloves, minced
4 cups beef broth
1 can (15 ounces) diced tomatoes
1 can (15 ounces) black beans
1 can (15 ounces) great Northern beans
3/4 cup pumpkin puree
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large pot or dutch oven, heat oil over medium heat. Add diced onions, carrots and bell pepper. Sauté until vegetables are soft and onions are translucent.
Add garlic and cook for an additional 1 minute. Place ground beef in pot and cook until browned.
To the pot, add chili powder, cumin, salt and pepper, pumpkin puree, tomatoes, both types of beans and beef broth. Cover and bring to a gentle boil. Turn heat to low and simmer for 20-25 minutes.
Serve warm with desired toppings.
Pumpkin Chili Toppings
- Shredded cheese
- Sliced avocado
- Sour cream
- Sprinkle of pumpkin seeds
- Dollop of kefir cheese
What to Serve With Pumpkin Chili
- Cornbread
- Bread and butter
- Rolls
- Garlic bread
- Breadsticks
- Tortilla chips
- Side salad
What to Do With Leftover Pumpkin Puree?
My favorite way to use leftover pumpkin is in pumpkin smoothie. It is easy and delicious. Leftover pumpkin puree can also be frozen for future recipes or used to make pumpkin bars, pie, pumpkin bread or tossed into a batch of pumpkin waffles.
Can You Freeze Pumpkin Chili?
Yes! This pumpkin chili recipe freezes and reheats very well. I like to spoon the leftovers into a set of Souper Cubes or freezer bags. When we are ready to eat, I place the frozen chili into a stockpot with a splash of water at the bottom of the pan and heat until nice and warm again.
More From Scratch Recipes
Chicken and Dumpling Casserole
Pumpkin Chili Recipe
Made with fresh veggies, ground beef, beans, warm spices and homemade bone broth, this pumpkin chili recipe is not only delicious and comforting but is sure to keep bellies filled on a cold winter day.
Ingredients
- 3 tablespoons olive oil or tallow
- 2 lbs ground beef
- 1 onion, diced
- 2 carrots, diced
- 1 bell pepper, diced
- 5 garlic cloves, minced
- 4 cups beef broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) black beans
- 1 can (15 ounces) great Northern beans
- 3/4 cup pumpkin puree
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large pot or dutch oven, heat oil over medium heat. Add diced onions, carrots and bell pepper. Sauté until vegetables are soft and onions are translucent.
- Add garlic and cook for an additional 1 minute. Place ground beef in pot and cook until browned.
- To the pot, add chili powder, cumin, salt and pepper, pumpkin puree, tomatoes, both types of beans and beef broth. Cover and bring to a gentle boil. Turn heat to low and simmer for 20-25 minutes.
- Serve warm with desired toppings.
