• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mandy Jackson logo

  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Pumpkin Chili

    Oct 16, 2018 · 4 Comments

    Is it too early in the season to declare this my favorite chili of the year?

    I’m doing it anyway.

    Pumpkin Chili with Chili Toppings

    I hesitate to even call this a pumpkin chili because it really is just a good, basic chili that happens to have pumpkin in it. And I am convinced it has universal appeal to individuals on all ends of the pumpkin loving-or-hating spectrum. 

    I like my chili to be on the thick side. Overly soupy chili to me is akin to mushy Brussels sprouts or unsalted eggs. Just no.

    Bowls of Pumpkin Chili

    Pumpkin puree gives this chili a perfect consistency - not too runny, not too thick. 

    Pumpkin lovers, be amazed at your favorite gourd’s ability to thicken soup. Pumpkin haters, you might not even know it’s there.

    Pumpkin Chili

    • Time: 25 minutes active, 45 minutes inactive
    • Difficulty: Easy
    • Print

    An easy, basic chili that uses pumpkin puree to get the perfect, thick-and-rich chili consistency.

    Ingredients

    • 1 pound ground beef (80 - 85% lean)
    • 1 large onion, diced
    • 1 red bell pepper, diced
    • 1 yellow bell pepper, diced
    • 1 large jalapeno, diced
    • 3 cloves garlic, minced
    • 2 tablespoons chili powder
    • 1 teaspoon smoked paprika
    • 1 tablespoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 1 (12 ounce) bottle of beer (see note)
    • 1 (28 ounce) can diced tomato
    • 1 (15 ounce) can black beans, drained
    • 1 (15 ounce) can pumpkin puree
    • 1 bay leaf

    Directions

    In a Dutch oven, brown the beef over medium-high heat until no pink remains (8-10 minutes). Stir frequently, breaking up the beef as it cooks. Add the diced onion, bell peppers, and jalapeño pepper and continue cooking, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, smoked paprika, salt, and black pepper and cook 2 minutes more, until fragrant. Don’t worry if the mixture begins to stick to the bottom of your pan. Pour in the beer and stir to get any browned bits off the bottom. Once mixture is boiling, add the diced tomato, black beans, pumpkin puree, and bay leaf and stir to combine. Bring to a boil. Reduce to simmer and cover. Continue simmering at least 45 minutes, or until ready to eat. Serve hot with your favorite chili toppings.

    My go-to beer for this chili is a strong IPA. I love the flavor of a dark beer in this, but feel free to choose something lighter if you prefer.

    If you are worried about alcohol content, allow beer to cook down more before you add the tomatoes, beans, and pumpkin. Or you could substitute beef broth for the beer and omit it altogether.

    The Best Beef Pumpkin Chili

    You Might Also Like

    « Pineapple Fried Rice
    Introducing: Coffee Dates »

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

    Learn more about me.

    Top Posts

    • Sharing a Room with Baby
    • Secret Ingredient Chocolate Chip Cookies
    • French Apple Tart
    • Creamy Mexican Corn Dip
    • Sheet Pan Quesadillas

    Eat the Seasons

    bowl of chili topped with sour cream and green onion

    A Not-Soupy Beef Chili (AKA, My Favorite Chili!)

    Bowl of soup topped with bacon and served with rolls.

    Broccoli Bacon Cheddar Soup

    baking dish of bubble up chicken pot pie

    Bubble Up Chicken Pot Pie

    hot chocolate in a mug with whipped cream

    Bulk Homemade Hot Chocolate Mix

    Winter

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    let's stay in touch!

    • Facebook
    • Instagram
    • Pinterest
    • Privacy Policy
    • About
    • Contact

    Copyright © 2023 Mandy Jackson on the Seasoned Pro Theme