Description

This hearty Pumpkin Chili recipe combines rich ground beef, warming spices, creamy pumpkin puree, and a blend of beans to create a comforting and flavorful dish perfect for cool evenings. Whether prepared on the stovetop or in an Instant Pot, this chili is easy to make and garnished with fresh toppings like sour cream, shredded cheese, green onions, cilantro, pepitas, and lime for a delicious and satisfying meal.

Ingredients

Main Ingredients

2 tablespoons olive oil
1 yellow onion, finely diced
3 garlic cloves, minced
1 pound ground beef (80/20 grass-fed is preferred)
2 teaspoons kosher salt
2 tablespoons ground chili powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 (15-ounce) can pure pumpkin puree
1 (28-ounce) can diced tomatoes
2 (15-ounce) cans kidney beans, drained
1 (15-ounce) can pinto beans, drained
2-3 cups beef broth

For Garnishing

1/4 cup sour cream
1/2 cup shredded cheese
1 green onion, trimmed and sliced
Handful of fresh cilantro leaves
1/4 cup pepitas, toasted
2 limes, sliced

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Instructions

Cook the Aromatics and Beef: Heat olive oil in a Dutch oven or medium pot over medium heat. Add the diced onions, minced garlic, and ground beef. Break up the beef with a spatula and cook for 10 to 15 minutes, until the fat has rendered and the beef is browned. Drain excess fat if desired.
Add Seasonings: Stir in kosher salt, chili powder, smoked paprika, ground cumin, dried oregano, and ground coriander. Cook for an additional minute until fragrant.
Combine Main Ingredients: Pour in the pumpkin puree, diced tomatoes, drained kidney beans, pinto beans, and 2 to 3 cups of beef broth. Stir well to combine all ingredients.
Simmer the Chili: Bring the mixture to a simmer, then reduce heat to medium-low. Cover the pot with a lid and let the chili cook gently for 30 to 40 minutes to deepen flavors. Taste and adjust salt if necessary.
Instant Pot Alternative: Select the sauté function and heat olive oil. Add onions, garlic, and ground beef, cooking until browned and fat rendered (about 10-15 minutes). Add salt and spices, cooking for another minute. Add pumpkin puree, diced tomatoes, kidney beans, pinto beans, and beef broth. Seal the Instant Pot lid and set to the “Soup” function for 15 minutes. Do a quick pressure release when finished.
Garnish and Serve: Dish the chili into bowls. Top each serving with a spoonful of sour cream, shredded cheese, sliced green onions, fresh cilantro, toasted pepitas, and lime wedges for squeezing.

Notes

Ground beef can be substituted with ground turkey or a plant-based meat substitute for different dietary preferences.
If you prefer a thicker chili, reduce the beef broth quantity slightly.
To reduce sodium, use low-sodium or no-salt-added canned beans and tomatoes.
Toast pepitas in a dry skillet over medium heat until fragrant to boost flavor.
This chili can be refrigerated for up to 4 days or frozen for up to 3 months.