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Overhead shot of pumpkin and beef chili

Fall Pumpkin and Beef Chili

  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


Warming, hearty pumpkin and beef chili is the perfect comfort food for cooler weather. Creamy pumpkin, savory beef and hearty beans in a spicy, seasoned tomato base.


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 12-ounce beer (such as Budweiser or Pumpkin beer)
  • 1 15-ounce can pumpkin puree
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can small white beans, drained and rinsed
  • 1 1/2 cups tomato sauce
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne

Optional Garnishes:

  • sour cream
  • thin sliced jalapenos
  • cheddar cheese


  1. In a heavy bottom large pan or dutch oven, heat olive 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.
  2. 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.
  3. Add the beans, tomato sauce, and remaining spices.  Bring to a boil while stirring occasionally, then reduce the heat to low.  Cover and simmer for 30 minutes, stirring every now and then.  Garnish and serve right away or cool and reheat for later.
  • Category: Dinner
  • Method: Cook
  • Cuisine: American

Keywords: Pumpkin chili, Butcher Box recipes, hearty fall weather recipes, savory pumpkin puree dish

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