Pumpkin Chili Recipe
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Pumpkin chili recipe is hearty, smoky, and loaded with flavor. Between the ground beef, crispy bacon, and all the fall veggies, this pot doesn’t last long in my house. The pumpkin purée makes it thick and rich, while the chili spices keep every bite bold and satisfying. It’s easy enough for a weeknight and tasty enough to show off at game day parties.
This Pumpkin Chili recipe is a true one-pot meal, meaning less mess and more flavor, and it’s easy to swap ingredients depending on what’s in your kitchen. The pumpkin adds more than just color to chili. It makes the base thick and hearty, while sneaking in extra nutrients like vitamin A and fiber. Root vegetables like carrots, parsnips, and sweet potatoes bring natural sweetness that balances the smoky bacon and bold chili spices. If you are looking for a healthy and hearty meal, I’ve got you!
Why you’ll love this Pumpkin Chili Recipe
Why I Love Making Pumpkin Chili for Dinner
This recipe started out as a way to use up leftover root veggies, but now it’s one of my favorite dinners to make when I want something filling but easy. I usually have a can of pumpkin in the pantry and ground beef in the freezer, so it comes together without much planning. And for me, the crispy bacon on top is a must every single time.
Ingredients Needed for This Pumpkin Chili Recipe
- Olive oil – Helps cook the bacon and veggies without sticking.
- Bacon – Adds a smoky flavor that makes this chili stand out. I like to keep it crispy and add it on top right before serving.
- Onion and garlic – The base of almost every great chili. They build flavor right from the start.
- Ground beef – Hearty and protein-packed. You can swap for turkey or chicken if you like.
- Pumpkin purée – Thickens the chili and gives it a rich, velvety texture. It also adds nutrients without changing the flavor too much.
- Fire-roasted tomatoes – Bring a little smoky, tangy kick that balances the sweetness of the root veggies.
- Kidney beans and ranch style beans – Make the chili extra hearty and add great texture.
- Parsnips, carrots, turnips, and sweet potatoes – A mix of root veggies that bring sweetness, spice, and a little bite. Feel free to swap them around depending on what you have.
- Fresh thyme and chili spices – The mix of thyme, chili powder, cumin, garlic powder, onion powder, and smoked paprika gives the chili depth and a little heat.
- Beef broth – Ties it all together and lets the flavors simmer into something rich and delicious.
How to make This Pumpkin Chili Recipe
this Pumpkin Chili Recipe
**For more detailed instructions, please refer to the printable recipe card below.**
Cook bacon in a large pot until crispy, then set aside.
Cook onion and garlic in the bacon grease.
Add ground beef, season, and cook until browned.
Stir in pumpkin, tomatoes, beans, veggies, spices.
Add the broth and bring to a boil.
Reduce to a simmer and cook for 30-40 minutes.
Variations
- Turkey Pumpkin Chili: Swap the ground beef for ground turkey. It lightens things up while still keeping the chili hearty and flavorful.
- Spicy Pumpkin Chili: Add diced jalapeños or a few chipotle peppers in adobo sauce to the pot. This gives the chili a smoky heat that pairs perfectly with the pumpkin and sweet root veggies.
- Vegetarian Pumpkin Chili: Leave out the beef and bacon and add an extra can of beans, such as black beans or pinto beans. Using vegetable broth instead of beef broth makes it completely meat-free but still filling.
- Pumpkin Chicken Chili: Use ground chicken or even shredded rotisserie chicken. The pumpkin broth gives it a creamy texture, and the chicken soaks up all the spices beautifully.
- Chunky Pumpkin Chili with Stew Meat: Instead of ground beef, use cubed beef stew meat. Let it simmer low and slow until the meat is tender. It makes the chili extra hearty and gives it more of a stew-like feel.
Serving Suggestions
- Classic toppings: A dollop of sour cream, shredded cheddar, and fresh green onions are always a win. The creaminess balances the smoky chili spices and makes each bite pop.
- Guacamole on top: Instead of plain avocado, add a spoonful of my homemade guacamole as a topping. It’s creamy, zesty, and takes this chili to the next level.
- Cornbread on the side: Pumpkin chili pairs perfectly with cornbread. The sweet, crumbly texture is ideal for soaking up the chili broth, and my cornbread recipe is the perfect match.
- Over baked potatoes: Spoon the chili over a fluffy baked potato for a filling twist. My baked potato recipe gives you all the tips for crispy skin and a soft center.
- Chili bar style: Set out bowls of toppings like shredded cheese, sour cream, jalapeños, tortilla chips, and guacamole so everyone can build their own. It’s a fun way to serve chili for game day or family dinners.
Storage and Freezing
- How should I store this Pumpkin Chili Recipe?
Let the chili cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. It actually gets better the next day as the flavors soak in.
- Can I freeze this Pumpkin Chili Recipe?
Yes! Once cooled, portion the chili into freezer-safe containers or Souper Cubes. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until hot.
Don’t forget to pin this for later!
Tips & Tricks
- Use a big pot: This makes a hearty batch, so grab your biggest pot to avoid spills while stirring.
- Chop evenly: Cut the veggies into similar-sized pieces so they cook at the same rate and keep a good texture.
- Don’t skip the pumpkin: It thickens the broth, adds nutrients, and makes the chili feel extra rich without changing the flavor.
- Keep the bacon crisp: Cook it first, then add it just before serving so it stays crunchy and doesn’t get soggy in the pot.
- Make it stretch: Serve over baked potatoes or black beans and rice to turn one pot of chili into two nights of dinner.
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FAQ
Pumpkin Chili
Hearty pumpkin chili with beef, root vegetables, and smoky bacon. A cozy, flavor-packed one-pot meal perfect for game day or weeknights.
Ingredients
- 1 tablespoon olive oil
- 6 pieces thick-cut bacon cut into bite-sized pieces
- 1 small onion diced
- 2 cloves garlic roughly chopped
- 2 pounds ground beef
- 1 can 15 oz pumpkin purée
- 1 can 14.5 oz fire-roasted tomatoes
- 1 can 15.5 oz dark red kidney beans, drained and rinsed
- 1 can 15 oz ranch style beans
- 1 cup parsnips peeled and chopped
- 1 cup carrots peeled and chopped
- 1 cup turnips peeled and chopped
- 1 cup sweet potatoes peeled and chopped
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups beef broth
Optional Toppings:
- Sour cream shredded cheddar, green onions, tortilla chips, avocado, sliced jalapeños, cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add bacon pieces and cook until crispy. Remove and set aside for topping.
- Cook onion in the bacon grease until softened, about 5 minutes. Add garlic and cook 1 minute.
- Add ground beef, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned.
- Add pumpkin purée, tomatoes, beans, parsnips, carrots, turnips, sweet potatoes, thyme, chili powder, cumin, garlic powder, onion powder, and smoked paprika. Pour in beef broth and stir to combine.
- Bring to a boil over medium-high heat, stirring occasionally, and cook for 10 minutes. Reduce heat to low, cover, and simmer 30–40 minutes, or until vegetables are tender.
- Taste and adjust seasonings as needed. Serve hot, topped with bacon and any of your favorite garnishes.
Nutrition
Calories: 476kcalCarbohydrates: 12gProtein: 26gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 98mgSodium: 1035mgPotassium: 684mgFiber: 3gSugar: 4gVitamin A: 5360IUVitamin C: 10mgCalcium: 66mgIron: 3mg
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