Pumpkin Chili

2 white bowls of pumpkin beef chili sitting on a tablecloth on a wooden tray. The chili is topped with cheese, sour cream and jalapenos. There is a bowl of grated cheese on the tray, also sour cream and a pot of jalapenos. Part of the pumpkin shaped pot with the chili inside can be seen also.

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

Course Dinner, Main Course

Cuisine American

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

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 261kcal

Author Lauren

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.

Nutrition