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Cozy Hearty Pumpkin Chili

Featured in Cozy soups to warm your heart.

This autumn-inspired chili is packed with flavor! Juicy beef blends with colorful veggies, garlic, and tender beans, all simmered with fire-roasted tomatoes and pumpkin puree for a creamy touch. A mix of chili powder, cumin, and cinnamon provides warmth and depth, making it perfect for a cozy night or a weekend hangout.
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Maria from tastyhush
Updated on Mon, 09 Jun 2025 18:36:21 GMT
A cozy bowl of chili with beans, pumpkin, ground beef, veggies, and fresh toppings like avocado and herbs. Pin it
A cozy bowl of chili with beans, pumpkin, ground beef, veggies, and fresh toppings like avocado and herbs. | tastyhush.com

Craving something cozy and filling? This pumpkin chili’s got you covered. There’s plenty of tasty spices, soft pumpkin, and juicy ground beef. You’ll want to dig in right away.

INGREDIENTS

  • 1/2 tsp cracked black pepper: Adds just a little kick and depth.
  • 1-2 tsp kosher or sea salt, to taste: Brings the flavors together and balances everything out.
  • 1 tsp dried oregano: Brings in a herby touch.
  • 2 tsp white sugar: Makes those flavors pop and calms any sharpness.
  • 2 1/2 tsp cumin: Brings an earthy and warm note into the mix.
  • 2 tsp garlic powder: Pumps up the garlic vibes.
  • 2 tsp paprika: Sweet and mild for a nice extra layer.
  • 1 tbsp chipotle chili powder: Throws in a little smoky, spicy zing.
  • 15 oz can white beans, drained: Adds a different bite and a good protein boost.
  • 15 oz can kidney beans, drained: Makes it thick and hearty with extra protein.
  • 1 cup pumpkin puree: Gives that creamy pumpkin punch and richer taste.
  • 3 oz tomato paste: Amps up the tomato flavor.
  • 8 oz tomato sauce: Adds some tang and thickens things up.
  • 1 cup beef stock: Bumps up that deep, meaty flavor.
  • 2 lbs ground beef: Carries the dish with lots of taste and richness.
  • 12 oz diced pumpkin (half a small pumpkin, about 2.5 lbs): For creamy bites and a bit of sweetness.
  • 1 red bell pepper: Brings a gentle sweetness and a pop of color.
  • 1 oz garlic (4-6 cloves): Cranks up the flavor big time.
  • 2 tomatoes: For fresh, slightly sharp notes.
  • 1 large onion: The savory starting point for the whole batch.
  • 2-3 tbsp olive or avocado oil: Stops sticking and brings out the taste as you cook the veggies.

INSTRUCTIONS

Step 5:
When there’s about half the cook time left, take that lid off completely. This way your chili will thicken up nicely. Pop back and stir now and then while it finishes simmering (you’re looking at 1.5 to 2 hours total).
Step 4:
With most of the beef browned, toss in your spices, pour in beef stock, and add the pumpkin puree, tomato sauce, tomato paste, plus both kinds of beans (make sure they’re drained). Bring everything to a gentle bubble, drop the heat low, cover with a lid but crack it so steam sneaks out.
Step 3:
When the veggies are tender, push them toward the outer edge of the pot. Scoot minced garlic into the middle, stir it until you really smell it, then mix everything up again. Pile the ground beef in the center, smash it up, cover, and cook a few minutes until it picks up color.
Step 2:
Heat a big pot over medium, drizzle in your oil, and toss in the onions to get them see-through. Add in bell pepper and pumpkin pieces next, then after a sear, dump in the tomatoes and stir. Give it a few more minutes to cook together.
Step 1:
Kick things off by prepping veggies and pumpkin. Chop the pumpkin down the middle, get rid of seeds and fibers, chop off the skin. Cut pumpkin, onion, bell pepper, and tomatoes into nice bite-sized pieces.

Serving and Storage Tips

  • Top bowls with shredded cheese or a spoon of sour cream while it's warm.
  • Try sprinkling over some chopped parsley or cilantro if you want a fresh pop.
  • Pack extra chili in a container and stash in the fridge for four days max.
  • Want to save some down the line? Divide and freeze it for up to three months.

Tips from well-known chefs

  • "Getting your pumpkin roasted beforehand makes your chili taste even richer and deeper." - Chef Jamie Oliver
  • "Mixing up the kinds of beans you use helps make every bite interesting." - Chef Emeril Lagasse

VARIATIONS

  • Skip the beef completely for a veggie version and toss in more beans or even tofu if that’s your thing.
  • Corn or extra peppers add a fun, sweet bite and brighten up the color.
  • If you’re into heat, splash on more chili powder or hot sauce and make it as fiery as you want.

Hearty Pumpkin Chili

Warm up with this Hearty Pumpkin Chili! It's loaded with ground beef, creamy pumpkin, bold spices, and it's just right for cool fall nights.

Prep Time
30 Minutes
Cook Time
105 Minutes
Total Time
135 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 7 Servings (1 big pot)

Dietary: Gluten-Free

Ingredients

01 2 to 3 tablespoons of olive oil or avocado oil.
02 One big onion.
03 A couple of tomatoes.
04 4 to 6 garlic cloves, about an ounce.
05 A single red bell pepper.
06 12 ounces of pumpkin diced up (half a small pie pumpkin weighing about 2.5 lbs).
07 2 pounds of ground beef.
08 1 cup of broth made with beef.
09 A small can (8 oz) of tomato sauce.
10 3 ounces of tomato paste.
11 Pumpkin purée, 1 cup.
12 One can of kidney beans, 15 ounces, rinsed.
13 One can of white beans, also 15 ounces, rinsed.
14 Chipotle chili powder, about a tablespoon or less if preferred.
15 2 teaspoons of paprika.
16 Garlic powder, 2 teaspoons.
17 2 and a half teaspoons of ground cumin.
18 Regular white sugar, 2 teaspoons.
19 A teaspoon of dried oregano.
20 Sea salt or kosher salt, around 1 to 2 teaspoons, to taste.
21 Half a teaspoon of black pepper, freshly cracked.

Instructions

Step 01

Chop up the pumpkin and slice the rest of the veggies.

Step 02

Using a large knife (keep the blade pointed away), remove the stem from the pumpkin and cut it in half. Scoop out the seeds and pulp using an ice cream scooper. Halve each part again and grab a vegetable peeler to strip away the tough outer skin.

Step 03

Dice the pumpkin, onions, tomatoes, and the red bell pepper into even chunks.

Step 04

Turn the heat to medium and start warming up the pot with some oil added.

Step 05

Toss in the onions and give them a quick stir until they turn soft and clear.

Step 06

Throw in the pumpkin cubes and red pepper. Stir them for a few minutes before adding the chopped tomatoes, then keep cooking for another couple of minutes.

Step 07

Move the veggies aside to make a space in the middle of the pot. Add the minced garlic and stir it briefly until it smells fragrant. Mix everything together to blend.

Step 08

Shift the veggies over and drop the ground beef in the pot’s center. Break it into smaller pieces, cover it up, and let it cook for a bit. Stir now and then to crumble the lumps.

Step 09

As soon as the beef is mostly browned, mix in the spices, broth, pumpkin purée, tomato paste, tomato sauce, and both types of beans.

Step 10

Turn up the heat just until it starts bubbling, then bring it down low. Cover the pot loosely, leaving some space for steam.

Step 11

Cook everything for about an hour and a half to two hours. Stir occasionally. Take the lid off halfway through to let some liquids reduce.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 20 g
  • Total Carbohydrate: 30 g
  • Protein: 25 g