My Creamy Pumpkin Chili is one of the best chili recipes you can make for fall! Hearty and comforting this chili is a delicious one pot dinner that comes together in 30 minutes! Perfect for autumn this pumpkin chili recipe is easy to make and big on flavor.
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This easy homemade chili is one of my favorite savory pumpkin recipes to make every fall. A classic beef chili recipe gets a fall twist (and a boost of nutrition) with the addition of pumpkin puree. What does pumpkin chili taste like? Pumpkin gives this chili an extra creamy texture and highlights the flavors of the spices. Serve a bowl of pumpkin chili for any fall party ( I think it’s perfect for Game Day or Halloween) alongside cornbread or my Jalapeno Cheddar Biscuits. For another delicious chili recipe and one pot dinner take a look at my Beef and Chorizo Chili!
Ingredients
- Olive Oil
- White or Yellow Onion
- Garlic
- Smoked Paprika
- Ground cumin
- Garlic powder
- Ground beef
- Crushed tomatoes
- Pumpkin puree
- Kosher salt
- Black pepper
- Black beans drained and rinsed
- Red kidney beans, drained and rinsed
- Beef broth
Cooking Tips
- You can substitute 2 tablespoons of prepared chili powder in place of the smoked paprika, cumin and garlic powder
- Feel free to use any mix of your favorite beans like black beans, kidney beans or pinto beans for this chili
- If you’d like to add some heat heat to this chili add in 1-2 tablesppons of your favorite hot sauce or 1-2 chopped chipotle chili peppers in adobo sauce
- If you prefer you can use ground turkey or ground chicken instead of ground beef
- Boost your serving of veggies with the addition of chopped red bell pepper
How to Make Pumpkin Chili
This pumpkin chili recipe is incredibly easy to make and comes together in less than 30 minutes. Heat the olive oil in a large Dutch oven or large pot over medium heat. Sprinkle in the smoked paprika, ground cumin and garlic powder and cook for 1 minute or until fragrant. Add the diced onions and minced garlic cloves and cook for 3-4 minutes or until translucent.
Add in the ground beef and cook until browned ,about 6 minutes. While the ground beef is browning you can use a wooden spoon to break the ground beef to you desired size.
Pour in the beef broth, crushed tomatoes, pumpkin puree. Stir in the black beans and kidney beans.Bring the chili to a boil, then reduce to a simmer and cook for 15 minutes. Ladle into bowls or serving dish and serve with your favorite garnishes like avocado, sour cream, cheddar cheese or cilantro.
Storage
I feel like this chili tastes even better the next day! You can store this chili in an airtight container in the refrigerator for up to 4 days.
If you like this Creamy Pumpkin Chili be sure to take a look at some of my other recipes!
If you make this Creamy Pumpkin Chili please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Creamy Pumpkin Chili
Equipment
- 1 large dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2-3 cloves garlic minced
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 pound ground beef
- 1 15 oz can crushed tomatoes
- 1 15 oz can pumpkin puree
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can red kidney beans drained and rinsed
- 1 cup Beef broth
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Sprinkle in the smoked paprika, ground cumin and garlic powder and cook for 1 minute or until fragrant. Add the onions and garlic and cook for 3-4 minutes or until translucent.
- Add in the ground beef and cook until browned ,about 6 minutes. While the ground beef is browning you can use a wooden spoon to break the ground beef to you desired size.
- Pour in the beef broth, crushed tomatoes and pumpkin puree. Stir in the black beans and kidney beans.
- Bring the chili to a boil, then reduce to a simmer and cook for 15 minutes. Ladle into bowls and serve as desired.
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Mary Barrios says
Your recipe ingredients calls for 1 cup chicken broth but your directions calls for beef broth so which one is right beef or chicken broth?
Brianna Simmons says
Good catch Mary, thank you! It should be beef broth in the recipe but I’ve also used chicken broth when that’s all I’ve had and it turns out just fine.
Maggie says
This is delicious!! I made it exactly as is and served it with some avocado slices and Greek yogurt. Perfect fall recipe!
Brianna Simmons says
Aw, thank you so much! I love to hear when people enjoy my recipes and this is my husband’s favorite chili 🙂