Warm up from the inside out this fall and winter with this delicious Pumpkin Chili recipe. I’ve taken classic chili and upgraded it for fall with pumpkin puree and seasonal spices. Served with Pumpkin Corn muffins, it’s a comforting meal you’ll enjoy again and again.
Yes, today we’re making Pumpkin Chili. As you know, I love putting twists on classic recipes and this chili is just that. It’s a fun and delicious way to try something new while having the comfort of something you enjoy.
It’s also really easy to make. Chili is one of my favorites because essentially you just toss everything into a pot or slow cooker, let it hang out for an hour or more, and dinner is ready. Plus, if you make a large enough batch you’ll have dinner for a few days.
Plus I love any excuse to use these adorable pumpkin bowls from Staub. They are a favorite of mine and SO PERFECT for this recipe!
I decided to make and share this recipe as I recently worked with Pillsbury. They have a new corn muffin mix which is so good and really easy to make! In fact, I’ll be sharing that recipe with you too. It’s for Pumpkin Corn Muffins. They pair wonderfully with this chili and you can make them in under 5 minutes of hands-on time. I will have that recipe up on the blog tomorrow. Stay tuned! (I’ll be sure to update this post with a link once it’s live.)
In the meantime, let’s whip up some Pumpkin Chili!
How to Make Pumpkin Chili:
In a large saucepan, over medium-high heat, brown the ground beef. Add the onions and peppers and cook until the onion is tender: about 10 minutes.
Add in the seasonings along with salt and pepper to taste. Stir to combine, then cook for another 2-3 minutes to let all of those flavors blend together.
Next, add in the diced tomatoes, beans, pumpkin puree, sugar, and stock. Stir it all to combine.
Reduce the heat to low and simmer for 60 minutes. The longer you let the chili cook, the better it is. Add additional salt, pepper, and chili powder to taste.
Finally, you’re ready to serve. I used these adorable pumpkin bowls from Staub. They are a favorite of mine.
You can top your Pumpkin Chili with whatever you’d like. I used shredded cheese, sliced jalapeños, diced avocado, and sour cream.
To make it a meal, serve with Pumpkin Corn Muffins. You can find the recipe for those HERE. (Recipe coming soon!)
That’s it my friends. Pumpkin Chili is made, served, and ready to be savored!
Looking for more comforting soup and chili recipes? Try these:
I think you’re going to really enjoy this recipe. It’s a fun take on chili. The added pumpkin puree and cinnamon make this recipe so warm and cozy.
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Pumpkin Chili Recipe
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 1/2 cups chopped orange and red bell pepper
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 1 can (28 ounces) diced tomatoes - undrained
- 1 can (15 ounceS) can pinto beans - drained and rinsed
- 1 can (15 ounces) black beans - drained and rinsed
- 1 1/2 cup pumpkin puree
- 3 tablespoon sugar
- 1 cup beef or chicken stock
- Toppings: shredded cheddar cheese, sliced jalapeños, diced avocado, sour cream
- Serve with Pumpkin Corn Muffins
- In a large space pan over medium-high heat, brown the ground beef. Add the onions and peppers and cook until the onion is tender. About 10 minutes.
- Add in the seasonings and salt and pepper. Stir to combine. Cook for another 2-3 minutes.
- Add the diced tomatoes, beans, pumpkin puree, sugar, and stock. Stir to combine.
- Reduce the heat to low and simmer for 60 minutes. Add additional salt, pepper, and chili powder to taste.
- Top with your favorite chili toppings such as shredded cheese, sliced jalapeños, diced avocado, and sour cream. Serve with Pumpkin Corn Muffins.