Headed to a chili cookoff this year and looking for the best chili recipe? This super-easy pumpkin chili recipe will definitely be a crowd favorite!

Every year about this time I start preparing for the annual chili cook-off that we have at church combined with our trunk or treat! I start planning out the perfect recipe, not too spicy, but with just enough spice. I find the perfect combination (at least I think so) that is sure to be a winner and I take it…

And every year I don’t win… 🙂

Well, I started even earlier this year concocting the perfect chili recipe I think I have found the perfect chili cookoff recipe with this pumpkin chili recipe that might just be the winner!

If you need some other delicious main course ideas, be sure to check out our list of Pot Pie Recipes, or our American Chop Suey Recipe.

Pumpkin Chili

• Serves 6-8
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients of Pumpkin Chili:

• 1 lb ground beef
• 1 Tablespoon olive oil
• 1 cup bell peppers, diced
• 1 small onion, diced
• 1 jalapeno, diced
• 3 garlic cloves, minced
• 1 Tablespoon chili powder
• 3 teaspoons cumin
• 1 15 oz can pumpkin puree, plain
• 1 15 oz can pinto beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 28 oz can diced tomatoes, do not drain
• 1/4 cup water
• Salt and pepper to taste
• Optional garnishes: pumpkin seeds, white cheddar cheese, parsley

Directions for Pumpkin Chili:

Start by browning your ground beef in a pot. I personally love cooking my pumpkin chili in a dutch oven, but you can also cook it in a large saucepan as well. After you brown the meat you will want to remove it from the pan and set it aside.

You can use ground turkey if you prefer that over ground beef. And if you are looking for a vegetarian option you can make vegetarian pumpkin chili by just omitting the meat.

Using that same pan add cooking oil and cook the peppers (bell peppers, jalapenos) and the onions until they are tender. You can use any color of pepper for this pumpkin chili. If you are wanting to make a statement with your pumpkin chili then use an array of colored peppers.

Once the peppers and onions are tender, toss in the garlic and cook for one minute.

After these are cooked put your meat back in the pan and add the chili powder, cumin, pumpkin puree (be sure that you get the PLAIN puree!), pinto beans, black beans, tomatoes, and water. Stir to combine.

I love using pinto and black beans in my pumpkin chili because it gives this dish a little variety and great flavor. But you can use any variety of beans that you would like.

Once you combine all the ingredients together then bring your pumpkin chili to a simmer and cover. Cook for about 20 minutes.

You will want to stir occasionally during these 20 minutes. If you feel like you need to add more water because it is thicker than you like then you can definitely add more water.

Once the pumpkin chili is done it pairs great with fresh salad, and warm bread and butter. Yum!

When I make this pumpkin chili I usually make a double batch because it freezes great! Just store in freezer bags for an extra quick meal on those super busy nights!

Share this Pumpkin Chili with others on Pinterest!

Check out these Fall Favorite Recipes on the Blog! 

50 of the Best Apple Recipes

Wassail Cider Recipe

 

Pumpkin Smoothie Bowl

 

Apple Crumble Pie

Yield: 6-8 Servings

Pumpkin Chili

Print

Headed to a chili cookoff this year and looking for the best chili recipe? This super-easy pumpkin chili recipe will definitely be a crowd favorite!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 Pound ground beef
• 1 TBS olive oil
• 1 Cup bell peppers, diced
• 1 Small onion, diced
• 1 jalapeno, diced
• 3 garlic cloves, minced
• 1 TBS chili powder
• 3 TSP cumin
• 1 15 ounce pumpkin puree, plain
• 1 15 ounce pinto beans, rinsed and drained
• 1 15 ounce black beans, rinsed and drained
• 1 28 ounce diced tomatoes, do not drain
• 1/4 cup water
• Salt and pepper to taste

Instructions

1. In a dutch oven or large saucepan, cook ground beef over medium-high heat until browned and fully cooked. Remove from the pan and set aside.
2. Using the same pan, add oil and cook bell peppers, onion and jalapeno pepper until tender. 
3. Add garlic and cook for one minute. 
4. Return meat to pan and add chili powder, cumin, pumpkin puree, pinto beans, black beans, tomatoes, and water. Stir to combine. 
5. Bring to a simmer, cover and cook for about 20 minutes. You can add more water if needed.  

Notes

Optional garnishes: pumpkin seeds, white cheddar cheese, parsley