Warming and hearty, Fall pumpkin chili is the perfect comfort food for cooler weather. Creamy pumpkin, savory beef, turkey, chicken, or event plant based (!) protein with hearty beans in a spicy, seasoned tomato base.
Top it off with classic chili add-ons like shredded cheese and sour cream or enjoy a bowl full straight out of the pan. This easy, stove top chili recipe is sure to warm you from the inside out!
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Why I Love This Easy Pumpkin Chili
"Hello?" Oh, comfort food called. It's for you. Are you ready to pick up the phone?
Well I suppose it's more, "are you ready to pick up the spoon?" than the phone, but you get the drift. This Pumpkin Beef Chili is full of all the good comfort food things you need in your life. It's a little spicy, protein packed to fill the tummy, and pumpkin because it's Fall and technically it's extra veggies too. Win win win.
You know what else there is to love about this pumpkin beer chili?? Sit right there and let me tell you...
- creamy pumpkin puree adds velvety texture and the perfect amount of fall flavor
- savory grass-fed ground beef is a classic chili protein, but can easily be substituted for leaner cuts like ground turkey or chicken
- canned pinto and black beans, so you can drain, rinse and drop them into the pan, plus you really can use any style of bean you prefer!
- lighter style beer like Budweiser or maybe seasonal pumpkin beer, because chili and beer go together like peanut butter and jelly
We could go on, but you have life to live and stuff to do...like making this chili!
How to Meal Prep Chili
This Pumpkin Chili is a hearty meal that can be eaten as an entrée or an appetizer. It could also be loaded on top of hot dogs on game day!...Or stuffed inside tacos...loaded on top of baked potatoes...the options are endless!
It's a fantastic dish to meal prep as you can whip up a big batch in no time. You can keep it in the fridge for 4 days or freezer for 3 months! If you store them in portions, it's as simple as grabbing a ziplock bag and heating it up!
I love to make this Pumpkin Chili with ground beef and pinto and black beans, but you can use ground turkey and white beans for a healthy option.
Ingredients and Substitutions
You're just a few quick steps to stocking up your pantry with this easy, go-to meal!
Some people wonder why I like to add light beer (like Budwiser) to my pumpkin beef chili. Well, it adds so much depth of flavor, the sugar combined with the maltiness give the chili a richness you don't get otherwise. However, you don't have to use beer, if you prefer you can use your favorite stock, chicken, beef and vegetable all suit this dish!
I love beans! To me the beans are what makes this a chili! You can use black beans, pinto beans, red beans, or white beans and interchange whatever, just need two cans of beans.
Meat: Use ground beef, turkey, and chicken. Can use pulled chicken too.
When it comes to the meat, personal preference really wins here. My favorite is ground beef, but you can use a leaner healthier meat like ground turkey or chicken or even pulled chicken! If you want to make this vegetarian pumpkin chili, then skip the meat, and you can throw in another can of beans of your choice.
Making Pumpkin and Beef Chili
Easy to make things are just the best huh? You can prep this in no time!
In a heavy bottom pot or dutch oven, heat the oil over high heat. Sauté for 1 minute, then add the garlic and cook for about 30 seconds until fragrant.
Using a wooden spoon or spatula break the ground beef apart as it cooks to 'scramble' it. Season with salt and pepper.
Once the beef is mostly cooked add the beer and stir, scraping any bits off the bottom of the pan.
Add the pumpkin purée, beans, tomatoes, brown sugar, and spices. Bring to a simmer while stirring occasionally, then reduce the heat to medium-low. Cover and simmer for 45 minutes.
WHAT SHOULD YOU PUT ON TOP OF YOUR CHILI?
While this Pumpkin Chili is delicious on its own, if you're looking to add a pop of flavor consider these garnishes:
- dollop of sour cream
- shredded cheese
- avocado slices
- thin sliced red onion
- sliced jalapeños for the spice lovers!
- crunchy tortilla strips
FAQs
Once the chili has cooled down, place it inside an airtight container and it can stay in the fridge up to 4 days.
Yes absolutely - this is a great meal prep dinner as it freezes really well. Just make sure it's fully defrosted before heating it up! It will lat around 3 months in the freezer.
IN NEED OF MORE PUMPKIN GOODNESS? TRY THESE RECIPES
A deliciously light and carbonated cocktail that isn't too sweet? Try my Apple Cider Pumpkin Shandy for a fun Fall cocktail at sunset.
If you are looking to show of some baking skills, then check out my surprisingly easy Three Layer Pumpkin Buttercream Cake. Its a tender cocoa cake with a simple but stunning design that will blow all your family and friends mind's!
It's my creamy Oven Baked Pumpkin Risotto for a quick and easy Fall themed weeknight meal! And my fluffy Pumpkin Spice Pancakes for an easy breakfast - these pancakes are loaded with spices and made in the blender for extra convenience!
I love hearing your stories of making my dishes yourselves! Please leave a comment below if you made it and let us all know how you enjoyed it! You can tag me @hungerthirstplay on Instagram and Facebook!
Pumpkin Chili
Ingredients
- 2 tablespoons canola or vegetable oil
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 pound ground beef (or turkey, chicken, or plant-based protein)
- ½ teaspoon black pepper
- 1 12-ounce beer (like Budweiser or a pumpkin beer)
- 1 15-ounce can pumpkin purée
- 1 15-ounce can black beans (drained and rinsed)
- 1 15-ounce can pinto beans (drained and rinsed)
- 1 15-ounce can diced tomatoes
- 1 6-ounce can tomato paste
- 2 teaspoon salt
- 1 tablespoon brown sugar
- 1½ tablespoons chili powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Optional Garnishes:
- sour cream
- thin sliced jalapenos
- cheddar cheese
Instructions
- In a heavy bottom pot or dutch oven, heat the oil over high heat. When the oil is shimmering add the yellow onion. Sauté for 1 minute, then add the garlic and cook for an additional 30 seconds before adding the ground beef.
- Season the beef with salt and pepper. Using a wooden spoon or spatula break the ground beef apart as it cooks to 'scramble' it. Once the beef is mostly cooked add the beer and stir, scraping any bits off the bottom of the pan.
- Add the pumpkin purée, beans, tomatoes, brown sugar, and spices. Bring to a steady simmer while stirring occasionally, then reduce the heat to medium-low. Cover and simmer for 45 minutes to 60 minutes, stirring every now and then. Garnish and serve right away or cool and reheat for later.
Slow Cooker Instructions
- In alarge skillet, heat the oil over high heat. When the oil is shimmering add the yellow onion. Sauté for 1 minute, then add the garlic and cook for an additional 30 seconds before adding the ground beef.
- Season the beef with salt and pepper. Using a wooden spoon or spatula break the ground beef apart as it cooks to 'scramble' it. Once the beef is mostly cooked add the beer and stir, scraping any bits off the bottom of the pan.
- Transfer the beef, onions, and garlic to a slow cooker. Add the pumpkin purée, beans, tomatoes, brown sugar, and spices. Cook on high for 4 hours or low for 6 hours.
Notes
- Meat: use whichever type of ground protein you prefer - beef, turkey, chicken, or plant-based. For ground beef I'd recommend a 85/15 blend.
- Beans: the type of beans in your chili is flexible! I like black beans and pinto beans, but you can use red kidney beans, white beans, etc.
- Spices: The spice level on this chili recipe should leave your tastebuds feeling a little bit of kick without sending you running for a glass of water. If you're sensitive to spice, start with 1 tablespoon of chili powder and hold off on the cayenne. You can always add it once the chili is done and taste-test it.
- Cooking times: One of my favorite things about chili is it's even better the next day! This can definitely be made in advance and reheated. It will be even heartier as the beans will soak up some of the liquid from the pan. The longer the chili cooks on the stovetop the more the flavors will develop. It will be done in 45 minutes, but you could leave it simmering on low for up to 90 minutes.
Jacque Hastert says
I have always loved chili year around, but this chili sounds perfect for fall.