A hearty fall pumpkin chili recipe to get through the colder months.
This chili can be prepared with roasted and pureed pumpkin or you can use canned pumpkin puree too.
I had this dish waiting to be posted since February.
We totally fell in love with the flavors but this was most definitely a fall dish.
Fall has fallen into our laps and here comes a super wholesome pumpkin chili!
How to make Pumpkin Chili?
Yes Chilis are prepared with tomato sauce but this one is special because it calls for pureed pumpkin!
Here is an overview on how this dish comes together.
The complete recipe is located at the bottom of the post (with an option to print).
If you use fresh pumpkin, roast it in the oven and puree OR use canned pumpkin puree in the recipe.
Sautee onion and add ground beef, corn and beans.
Also add pumpkin puree and tomato sauce with the stock and mix.
Season your chili, mix and cook.
Take out bay leaf when done and garnish with fresh cilantro.
Serve up hot.
You can switch or add some ingredients in this recipe. Here are your options:
- meat – use ground turkey instead of beef
- beans – use garbanzo, white, cannellini, or other bean varieties.
- add cubed sweet potato
- make it spicier hot by adding hot chili peppers
- roasted butternut squash instead of pumpkin
We love this chili simply with bread. Sometimes, we serve it up with garlic or pizza bread.
A simple light green salad works really well with this spiced chili too.
Yes you can! Just place it into batch-sized freezer-friendly containers. To warm up again, place into a pot over the stove top and heat up to desired temperature.
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Fall Pumpkin Chili Recipe
- 1 cup Pumpkin Puree
- 1 Tablespoon Olive Oil
- 1 Onion sliced
- 11 ounces Ground Beef
- 9 ounces Beans soft Black or Kidney Beans
- 9 ounces Corn
- 2 Tablespoon Tomato Sauce
- 2½ cups Stock Beef or Veg
- 1 Teaspoon Coriander Seeds ground
- 1-2 Teaspoon Cayenne Pepper
- 1 Teaspoon Cumin ground
- 1 Bay leaf
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Tablespoon Cilantro to garnish
- Decide if you want to use fresh pumpkin or canned puree. If you use fresh pumpkin – Peel and cut into cubes. Place over parchment paper and sheet pan and roast until soft. Turn into a smooth puree with the help of a blender. Keep aside.
- Heat up a large pot with oil and add the sliced onions. Sautee until slightly soft.
- Add the ground beef, beans and corn to the pot. And also the pumpkin puree and tomato sauce. Mix it all up.
- Pour stock over your ingredients in the pot while it's getting hot. Keep it over medium to high heat.
- Season with ground coriander seed, cayenne, and cumin. Throw in a bay leaf too and combine.
- Leave the chili to cook for about 15 minutes over a medium heat setting. Stir occasionally.
- Take out the bay leaf once you are done with the cooking process.
- Season at the end with salt and black pepper. Stir in.
- Garnish with fresh cilantro and serve up hot.
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