This is a recipe that I have been making, adjusting, and tweaking for years. In the few short weeks that are the fall season, I try to pack in as many pumpkin recipes as I can. This recipe for Pumpkin Chili is so heartwarming and flavorful, you can adjust the spice to your liking, and it’s super family-friendly for getting everyone around the dinner table.
What you need to make Pumpkin Chili:
I say this often, but recipes with small ingredient lists are ALWAYS my favorite. If you can make something great with just a few things, or what’s already in your kitchen, you can do ANYTHING! Well, you know what I mean.
This recipe is all about layering flavor in the pot. First, you sautee the aromatics, then brown the meat, deglaze the pan with the chicken stock, then add the remaining ingredients, adjust the seasonings to your liking and you’re all set. You can add additional flavor and spice by adding your favorite toppings too.
I call for this chili to be made with ground beef, but you could even make it turkey chili or chicken chili if you wanted to. It would even make a fantastic vegetarian chili if you amp up the pumpkin and beans a little bit. I would add another can of beans, maybe another half pound of pumpkin and you could even add some corn for more sweetness.
More Chili Goodness!
If you like this chili, give my Chili Dog Chili a try. It can make a meal in a bowl all on its own, or be served on top of your favorite dog and bun.
for the chili:
- 2 t Olive Oil
- 3 cloves Garlic minced
- 1 med Yellow Onion diced
- 2 T Chili Powder
- 2 T Cumin
- 1 T Oregano
- 1 t Hot Smoked Paprika
- 2-3 t Kosher Salt
- 1 t Cracked Black Pepper
- 2 lb Ground Beef
- 1 14.5 oz can Chicken Stock
- 1 28 oz can Diced Tomatoes
- 1 15.5 oz can Great Northern Beans
- 1 lb Pumpkin or Butternut Squash peeled and small diced
- 1/2 C Pumpkin Puree
- 1 t Sweet Smoked Paprika
- Sour Cream
- Cheddar Cheese
- Oyster Crackers
- Green Onions
- Corn Bread
- In a heavy-bottomed pot or Dutch oven heat the olive oil over medium heat. Add the garlic and the onion to the pot and cook until the onion turns translucent about 5 minutes. Season the onions and garlic with the chili powder, cumin, oregano, paprika, and 1 t of salt. Stir to coat and bloom the spices.
- Place the ground beef in the pot and cook until browned, about 8 minutes. Season with another teaspoon of salt and the pepper, deglaze the pan with the can of chicken stock. Allow the stock to come to a boil in the pan, stirring occasionally, and simmer for about 5 minutes.
- Stir in the can of tomatoes, bring the mixture to a simmer, and allow it to simmer for about an hour, or until thickened slightly.
- Stir in the beans and pumpkin/butternut squash, cover, and continue simmering for about 30 minutes, until the squash is cooked and fork-tender. Check on it and give it a stir every 5-10 minutes to prevent any sticking from happening and to all the squash to cook evenly.
- When the squash is tender but not mushy, add in the pumpkin puree, more salt, and the sweet paprika. Taste and adjust the seasonings if needed, and now is the time to add more spice if you like it hot. Add a shake of red pepper flakes or some diced jalapeño if desired.
- Serve with your favorite optional toppings and enjoy!
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!