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Pioneer Woman Pumpkin Chili

A hearty and flavorful chili with a fall-inspired twist, featuring the subtle sweetness of pumpkin puree.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 tbsp olive oil
  • 1.5 lbs ground beef
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 15 oz can pumpkin puree (not pie filling)
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can kidney beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1/2 tsp cayenne pepper optional, adjust to taste
  • 1 tsp salt
  • 1/2 tsp black pepper
For Serving (Optional Toppings)
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Chopped green onions
  • Fresh cilantro
  • Crushed tortilla chips or cornbread

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Stir in pumpkin puree, crushed tomatoes, kidney beans, black beans, and beef broth. Add chili powder, cumin, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
  4. Bring the chili to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes (or longer for deeper flavor), stirring occasionally.
  5. Taste and adjust seasonings as needed. If the chili is too thick, add a little more beef broth. If it's too thin, simmer uncovered for a bit longer.
  6. Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, green onions, and fresh cilantro.

Notes

For a vegetarian version, omit the ground beef and use extra beans or plant-based ground meat substitute. You can also add diced bell peppers or corn for extra vegetables. This chili tastes even better the next day, so it's a great make-ahead meal. It freezes well for up to 3 months.