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Pumpkin Chili

Pumpkin chili is a hearty, slow-cooked dish combining ground meat, beans, and pumpkin puree to create a thick, velvety stew. The pumpkin adds natural sweetness and richness, while spices such as cumin and chili powder provide warmth and depth, resulting in a comforting, fall-inspired meal with a vibrant orange hue and a silky texture.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef or turkey or other ground meat
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz can, with juices
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup pumpkin puree unsweetened, ideally canned
  • 2 tablespoons chili powder adjust to taste
  • 1 teaspoon cumin ground
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 cup beef or vegetable broth
  • Salt and freshly ground black pepper to taste

Equipment

  • Large Slow Cooker or Dutch Oven
  • Wooden spoon

Method
 

  1. Heat a large skillet over medium heat and add the ground meat. Cook until browned and crumbly, about 5–7 minutes, then use a spoon to transfer it to your slow cooker or dutch oven.
    1 medium yellow onion
  2. In the same skillet, add the chopped onion and cook until translucent and fragrant, about 3–4 minutes. Stir in the minced garlic and cook for another minute until wonderfully aromatic. Transfer the mixture to the slow cooker or dutch oven.
    1 medium yellow onion
  3. Add the diced tomatoes (with juices), drained black beans, pumpkin puree, chili powder, cumin, and cayenne pepper to the slow cooker. Pour in the broth and stir everything together until well combined. Season with salt and pepper to taste.
    1 medium yellow onion
  4. Cover the slow cooker and set it to low. Let it cook for 1.5 hours, stirring halfway through, until the flavors meld and the chili thickens noticeably with a velvety texture.
  5. Uncover the chili and give it a good stir. Taste and adjust seasoning with more salt, pepper, or spices if needed. The chili should be thick, rich, and aromatic, with a vibrant orange hue from the pumpkin.
  6. Scoop the pumpkin chili into bowls and serve hot, optionally garnished with a sprinkle of cheese, fresh herbs, or a dollop of sour cream for extra richness.

Notes

For a spicier version, add more cayenne or hot sauce. You can also make this gluten-free by ensuring the broth is gluten-free. Leftovers keep well refrigerated for up to 3 days, and the flavors deepen overnight.