Updated Description:

My ultimate go-to. It’s delicious every time, easy and straight forward to make, and great for leftovers for the week. Whenever I’m feeling a bit uninspired, tired, or just wanting comfort food, I normally make this. It’s the perfect balance of some vegetables, beans, and meat. Five years later, this is still my favorite recipe. 

This recipe is also quite flexible- sometimes I’ll add in a teaspoon more of a spice or two, other times I’ll add in a can of pumpkin or switch the beans I use for a new flavor. Top with freshly shredded cheese, some avocado, and maybe even some tortilla chips for the ultimate meal.

Initial Description: (Published in March 2018)

This recipe came about for two reasons:

  1. I love chili, but I’ve been making so much of my favorite recipe (see here) that I was worried I’d get sick of it. So this is a perfect variation!
  2. I’ve had canned pumpkin in my pantry for WAY too long.

Luckily, this turned out really well. It’s a great way to change up chili a bit- the pumpkin flavor is subtle, but you’ll definitely notice it!

This recipe has been updated, but I wanted to keep my old original picture because it of the memories it provides. It’s also a good reminder of my growth in photography skills!

5 from 5 votes

Pumpkin Chili

Difficulty Level: 1
Servings 4 large servings
  • 1-2 tablespoons olive oil, divided
  • 2 large carrots, chopped
  • 3 stalks celery, chopped
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 2-3 garlic cloves, minced
  • 1 pound ground beef
  • 1 28 ‐oz. + 14 oz. can crushed tomatoes
  • 1/2 small can pumpkin puree, you can also do a whole can for stronger flavor, it will just be a thicker texture
  • 1 can black beans, rinsed and drained
  • 1 tablespoon paprika
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cinnamon

Optional Toppings:

  • 2 avocados, sliced
  • 1 cup shredded cheddar cheese
  • fritos chips (if you're Matt this is not optional)
  • Heat a large sauce pot over medium‐high heat. Add enough olive oil to coat the pan.
  • Once hot, add in onions, celery, carrots, green pepper, and garlic. Cook for a few minutes, until onions are translucent and celery and carrots are brighter in color.
  • Add in a bit more olive oil, and add in the beef and crushed tomatoes. Stir well.
  • Add in pumpkin puree, spices, and beans.
  • Heat over high heat until it it just about to boil. Lower the heat to a simmer, and cook, partially covered, for about 45 minutes.
5 from 5 votes
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!

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