Cozy Autumn Beef and Pumpkin Chili

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 1/2 lb ground beef (85–90% lean)
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 1/2 tsp kosher salt + more to taste
• 1/2 tsp black pepper
• 1 (15 oz) can pumpkin puree (100% pumpkin)
• 1 (28 oz) can crushed or diced tomatoes
• 2 cups beef broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tbsp brown sugar or maple syrup (optional)
• 1 bay leaf
• 1 tbsp lime juice or apple cider vinegar
• Optional toppings: sour cream, shredded cheddar, green onions, cilantro, roasted pumpkin seeds

Do This

• 1. Warm olive oil in a large pot over medium heat. Sauté onion and bell pepper for 5–6 minutes until softened. Add garlic and cook 1 minute.
• 2. Add ground beef, breaking it up. Cook 7–9 minutes until browned and no longer pink; drain excess fat if needed.
• 3. Stir in tomato paste, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Cook 1–2 minutes to toast the spices.
• 4. Add pumpkin puree, tomatoes, beef broth, bay leaf, and brown sugar or maple syrup (if using). Stir well and bring to a gentle simmer.
• 5. Reduce heat to low, partially cover, and simmer 20–25 minutes, stirring occasionally.
• 6. Stir in black beans and kidney beans. Simmer another 5–10 minutes to warm through and thicken.
• 7. Remove bay leaf. Stir in lime juice or vinegar, taste, and adjust seasoning. Serve hot with your favorite toppings.

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Why You’ll Love This Recipe

• Cozy autumn flavor: pumpkin, warm spices, and hearty beef in one bowl.
• Rich but balanced: a touch of sweetness from pumpkin without tasting like dessert.
• Great for leftovers: tastes even better the next day and freezes beautifully.
• Flexible and forgiving: easy to make milder, spicier, meatier, or vegetarian.

Grocery List

• Produce: 1 large onion, 1 red bell pepper, 4 cloves garlic, 1 lime (or buy apple cider vinegar), green onions, cilantro (for serving, optional)
• Dairy: Sour cream, shredded cheddar or Monterey Jack cheese (for serving, optional)
• Pantry: Olive oil, kosher salt, black pepper, chili powder, ground cumin, smoked paprika, ground cinnamon, brown sugar or maple syrup, 1 (15 oz) can pumpkin puree, 1 (28 oz) can crushed or diced tomatoes, 2 cups beef broth (or bouillon + water), 1 (15 oz) can black beans, 1 (15 oz) can kidney beans, 1 bay leaf, roasted pumpkin seeds or pepitas (optional), tortilla chips or crusty bread (optional)

Full Ingredients

For the Beef and Pumpkin Chili

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 1/2 lb ground beef, 85–90% lean
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg (optional, for extra warmth)
• 1/8 tsp ground cloves (optional, a tiny pinch)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (15 oz) can 100% pumpkin puree (not pumpkin pie filling)
• 1 (28 oz) can crushed or diced tomatoes, with juices
• 2 cups beef broth (low-sodium recommended)
• 1 tbsp packed brown sugar or pure maple syrup (optional, to balance acidity)
• 1 bay leaf
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tbsp freshly squeezed lime juice or apple cider vinegar, to finish

For Serving (Optional but Recommended)

• Sour cream or plain Greek yogurt
• Shredded cheddar or Monterey Jack cheese
• Sliced green onions
• Chopped fresh cilantro
• Roasted pumpkin seeds (pepitas) for crunch
• Tortilla chips, cornbread, or crusty bread on the side

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion and red bell pepper into small, even pieces so they cook at the same rate. Mince the garlic. Open all the cans (pumpkin, tomatoes, black beans, kidney beans) and drain and rinse the beans. Having everything ready before you start cooking makes the rest of the recipe smooth and stress-free.

Step 2: Sauté the aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, along with a small pinch of salt. Cook, stirring occasionally, for 5–6 minutes until the vegetables are softened and the onion is turning translucent. Add the minced garlic and cook for 30–60 seconds more, just until fragrant. Do not let the garlic burn.

Step 3: Brown the beef

Add the ground beef to the pot, breaking it up with a wooden spoon or spatula. Increase the heat to medium-high. Cook for 7–9 minutes, stirring occasionally, until the beef is well browned and no pink remains. If there is a lot of excess fat in the pot, carefully spoon some off, leaving about 1–2 tablespoons for flavor.

Step 4: Toast the tomato paste and spices

Reduce the heat to medium. Stir in the tomato paste, chili powder, cumin, smoked paprika, cinnamon, nutmeg, cloves (if using), 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring constantly, for 1–2 minutes. This step “blooms” the spices and caramelizes the tomato paste, which deepens the flavor of the chili and keeps it from tasting flat.

Step 5: Add pumpkin, tomatoes, and broth

Stir in the pumpkin puree until it is fully incorporated with the beef and spices. Pour in the crushed or diced tomatoes (with their juices) and the beef broth. Add the bay leaf and the brown sugar or maple syrup, if using. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture up to a gentle simmer over medium heat. You are aiming for small, steady bubbles (about 185–195°F / 85–90°C), not a rapid boil.

Step 6: Simmer to develop flavor

Once the chili is gently simmering, reduce the heat to low or medium-low and partially cover the pot with a lid. Simmer for 20–25 minutes, stirring every 5–7 minutes to prevent sticking. During this time, the flavors meld together, the pumpkin softens into the sauce, and the chili thickens into a rich, velvety base. If it ever seems too thick, stir in a splash more broth or water.

Step 7: Add beans and finish the chili

Stir in the drained and rinsed black beans and kidney beans. Continue to simmer uncovered for another 5–10 minutes so the beans warm through and the chili reaches your preferred thickness. Remove the bay leaf. Stir in the lime juice or apple cider vinegar to brighten the flavors. Taste and adjust seasoning with more salt, pepper, or chili powder as needed. Ladle the chili into bowls and top with sour cream, shredded cheese, green onions, cilantro, and pumpkin seeds, if you like. Serve hot with tortilla chips, cornbread, or crusty bread.

Pro Tips

• Use 100% pumpkin puree: Make sure the can says “pure pumpkin” or “pumpkin puree,” not “pumpkin pie filling,” which contains sugar and spices that will throw off the flavor.
• Brown the beef well: Let the beef sit in the pot long enough to develop browned bits before stirring. That caramelization adds a lot of savory depth.
• Adjust the thickness: For thicker chili, simmer uncovered a bit longer. For thinner chili, add extra broth a little at a time until it looks right to you.
• Balance the flavors: The small amount of brown sugar or maple syrup is not to make the chili sweet, but to round out the acidity of the tomatoes. Taste before and after adding it to see the difference.
• Make it ahead: Chili almost always tastes better the next day after the flavors meld. This recipe is perfect for meal prep or entertaining.

Variations

• Turkey and Pumpkin Chili: Swap the ground beef for 1 1/2 lb ground turkey. Use chicken or turkey broth instead of beef broth. Brown the turkey thoroughly so it develops good flavor.
• Vegetarian Pumpkin Chili: Omit the beef and add an extra can of beans (such as pinto or chickpeas) plus 1 cup of diced carrots or sweet potato. Use vegetable broth. You can add 1–2 tsp soy sauce or tamari for extra umami.
• Smoky Chipotle Version: Add 1–2 chopped chipotle peppers in adobo sauce (plus 1–2 tsp of the adobo sauce) in Step 4 along with the spices. This adds a deep, smoky heat that pairs beautifully with pumpkin.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much, or reheat individual portions in the microwave, stirring halfway.

For longer storage, freeze in airtight containers or freezer bags (labelled with the date) for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop until steaming hot. This recipe is ideal for making a day ahead of when you plan to serve it, as the flavors continue to deepen and improve with time.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings): about 450 calories; 28 g protein; 18 g fat; 42 g carbohydrates; 11 g fiber; 9 g sugar; 980 mg sodium. Actual values will vary based on the exact brands and toppings you use.