Savory Pumpkin Beef Chili

This pumpkin chili recipe transforms the fall favorite into a hearty, comforting meal that will warm you from the inside out. The combination of fresh pumpkin chunks and creamy pumpkin puree adds a subtle sweetness and incredible depth to this robust dish, making it perfect for crisp autumn evenings or game day gatherings.

I started making this chili years ago when looking for creative ways to use the abundant pumpkins from our local farm. What began as an experiment has become our most requested fall meal, especially when the temperature starts to drop.

Ingredients

• Avocado or olive oil: provides a healthy fat base for sautéing veggies while adding richness
• Fresh onion and garlic: create an aromatic foundation that every good chili needs
• Diced fresh pumpkin: adds a unique texture and subtle sweetness unlike any other vegetable
• Ground beef: provides satisfying protein and pairs beautifully with the pumpkin flavor
• Tomato sauce, paste, and fresh tomatoes: create a rich base with balanced acidity
• Pumpkin puree: thickens the chili and intensifies the seasonal flavor
• Kidney and white beans: add variety in texture and boost protein content
• Chipotle chili powder: offers smoky heat that can be adjusted to your preference
• Cumin, paprika, garlic powder and oregano: create the perfect spice blend for depth

Step-by-Step Instructions

Prepare the pumpkin:

Cut your pumpkin in half with a sturdy knife, always cutting away from your body for safety. Scoop out the seeds and stringy membrane using an ice cream scoop for easy removal. Cut each half into two pieces, then carefully peel away the tough skin with a vegetable peeler. Dice the peeled pumpkin into uniform pieces about half an inch in size for even cooking.

Prep remaining vegetables:

Dice the onion, tomatoes, and bell pepper into pieces similar in size to the pumpkin chunks. Mince the garlic cloves finely or press through a garlic press for the most flavor distribution. Having all vegetables prepped before starting to cook will make the process much smoother.

Sauté the aromatics:

Heat your oil in a heavy-bottomed pot over medium heat until it shimmers. Add the diced onions and cook for about 5 minutes until they become translucent and fragrant. This initial cooking step builds the first layer of flavor for your chili.

Add vegetables:

Introduce the diced pumpkin and bell peppers to the pot, stirring to coat with oil and onion flavor. Let them cook for about 3 minutes, then add the diced tomatoes. Continue cooking for another 2 minutes until vegetables begin to soften but still maintain some firmness.

Incorporate garlic:

Push the vegetables toward the sides of the pot to create a small well in the center. Add the minced garlic directly to this space, allowing it to cook for about 30 seconds until its aroma blooms. Then stir the garlic into the vegetable mixture to distribute its flavor evenly.

Brown the beef:

Again create space in the center of your pot by pushing vegetables to the sides. Add the ground beef to this center area, breaking it apart with a wooden spoon. Cover with a lid for a few minutes to help the meat start cooking, then remove lid and continue breaking apart the meat into small pieces as it browns.

Combine all ingredients:

Once the beef is mostly browned with little to no pink remaining, add all your seasonings and stir thoroughly to coat the meat and vegetables. Pour in the beef stock, pumpkin puree, tomato sauce, and tomato paste. Add the drained beans and stir everything together until well combined.

Simmer to perfection:

Bring your chili to a gentle boil, then reduce heat to low. Cover with a lid but leave a small opening for steam to escape. Allow the chili to simmer slowly for 1.5 to 2 hours, stirring occasionally to prevent sticking. After the first 45 minutes, remove the lid completely and continue cooking uncovered to allow the chili to thicken to your desired consistency.

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The chipotle chili powder is truly the secret ingredient that makes this recipe special. I discovered its smoky depth when experimenting one afternoon when I ran out of regular chili powder. My family immediately noticed the difference, and now I keep it stocked specifically for this dish.

Make It Your Own

This chili welcomes customization based on your preferences and what you have available. For a vegetarian version, simply omit the ground beef and double the beans, or substitute with a plant based ground meat alternative. The pumpkin provides such a hearty base that even meat lovers might not miss the beef.

Storage And Reheating

Store leftover chili in airtight containers in the refrigerator for up to 5 days. The flavor actually improves after a day as the spices meld together. For longer storage, freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating, add a splash of beef broth or water if the chili has thickened too much.

Serving Suggestions

Transform this chili into a complete meal with a selection of toppings set out buffet style. Shredded cheddar or monterey jack cheese, sour cream, diced avocado, fresh cilantro, lime wedges, and corn chips all make excellent additions. For a fun presentation, serve the chili in hollowed out small pumpkins that have been roasted until slightly tender.

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Frequently Asked Questions

→ Can I use canned pumpkin instead of fresh?

Yes, you can substitute the fresh diced pumpkin with additional canned pumpkin purée (about 1 additional cup). However, you'll miss the texture that fresh pumpkin chunks provide. If using only purée, consider adding another vegetable like carrots or zucchini for texture.

→ How spicy is this chili?

With 1 tablespoon of chipotle chili powder, this chili has a moderate heat level. You can easily adjust the spiciness by reducing the amount to 1-2 teaspoons for a milder version or increasing it for more heat. The pumpkin naturally balances some of the heat with its sweetness.

→ Can I make this in a slow cooker?

Absolutely! Brown the vegetables and beef as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method works particularly well for developing deep flavors.

→ What toppings go well with pumpkin chili?

Classic chili toppings work beautifully: sour cream, shredded cheese, diced avocado, fresh cilantro, lime wedges, sliced jalapeños, or crushed tortilla chips. The creamy toppings especially complement the subtle sweetness of the pumpkin.

→ How long will leftovers keep?

This chili keeps extremely well. Store refrigerated in an airtight container for up to 4 days. The flavors often improve after a day as they continue to meld. It also freezes beautifully for up to 3 months in freezer-safe containers.

→ Can I make this vegetarian?

Yes! Omit the ground beef and beef stock, substituting with an additional can of beans (black beans work well) and vegetable broth. You could also add a cup of bulgur wheat or quinoa for texture, or use a plant-based ground meat substitute.