One-Pot Pumpkin Beef Chili Recipe

One-Pot Pumpkin Beef Chili Recipe

Pumpkin beef chili recipe is a reliable homemade option for seasonal cooking. Pumpkin puree is the secret to a thick, velvety chili without cream or a long simmer. It blends into the tomatoes and smoky spices, adding body rather than a sweet pumpkin-pie flavor. Ground beef and two types of beans make this an easy, satisfying dinner for chilly evenings.

Recipe at a Glance

Prep: 15 minutes | Cook: 35 minutes | Additional/resting: 0 minutes | Total: 50 minutes | Servings: 6 | Estimated calories: 365 kcal per bowl

Why You’ll Love This Recipe

• One pot means easier cleanup.
• Pumpkin thickens the sauce naturally.
• Leftovers develop even deeper flavor the next day.

Ingredients

• 1 tablespoon olive oil
• 1 pound 90% lean ground beef
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 can (15 ounces) plain pumpkin puree
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup low-sodium beef broth

How to Make One-Pot Pumpkin Beef Chili

Step 1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook 5–7 minutes, breaking it into small pieces, until no pink remains. Drain excess fat if needed.

Step 2. Add diced onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds until fragrant.

Step 3. Add chili powder, cumin, smoked paprika, salt and black pepper. Stir for 30 seconds to toast the spices.

Step 4. Stir in pumpkin puree, diced tomatoes and their juices, both drained bean varieties and beef broth. Scrape the bottom of the pot to release browned bits.

Step 5. Bring to a gentle simmer. Reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until thick and the vegetables are tender. Add a splash of broth if needed.

Step 6. Taste and adjust salt or chili powder. Ladle into six bowls; add optional toppings such as cilantro, cheddar or plain yogurt separately.

Tips for the Best Results

• Use plain unsweetened pumpkin puree—not pumpkin pie filling.
• Brown the beef well before adding liquid for a deeper savory flavor.
• For a thicker chili, simmer uncovered a few extra minutes; for thinner chili, add broth 1/4 cup at a time.

Variations and Substitutions

• Swap ground beef for ground turkey.
• Add a pinch of cayenne for extra heat or corn for sweetness.

Storage and Reheating

Refrigerate cooled chili in airtight containers for up to 4 days or freeze up to 3 months. Reheat to 165°F, adding broth as needed.

Frequently Asked Questions

Does pumpkin chili taste sweet?

No. Plain pumpkin puree is mild and savory spices dominate the finished dish.

Can I make it in advance?

Yes. Make it a day ahead and refrigerate; reheat gently before serving.

Nutrition and Serving Note

Approximately 365 calories per bowl when divided into 6 portions. Estimated calories per bowl exclude optional toppings. Cook ground beef thoroughly to 160°F. This is an editorial estimate, not a laboratory-tested nutrition calculation; verify using actual ingredient brands and measured final yield before publishing precise nutrition facts.

One-Pot Pumpkin Beef Chili

Pumpkin puree is the secret to a thick, velvety chili without cream or a long simmer. It blends into the tomatoes and smoky spices, adding body rather than a sweet pumpkin-pie flavor. Ground beef and two types of beans make this an easy, satisfying dinner for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Snack

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

  

• Amount: 1 | Unit: tablespoon | Ingredient: olive oil
• Amount: 1 | Unit: pound | Ingredient: 90% lean ground beef
• Amount: 1 | Unit: medium | Ingredient: yellow onion diced
• Amount: 1 | Unit: medium | Ingredient: red bell pepper diced
• Amount: 3 | Unit: cloves | Ingredient: garlic minced
• Amount: 2 | Unit: tablespoons | Ingredient: chili powder
• Amount: 2 | Unit: teaspoons | Ingredient: ground cumin
• Amount: 1 | Unit: teaspoon | Ingredient: smoked paprika
• Amount: 1/2 | Unit: teaspoon | Ingredient: fine salt plus more to taste
• Amount: 1/4 | Unit: teaspoon | Ingredient: black pepper
• Amount: 1 | Unit: can 15 ounces | Ingredient: plain pumpkin puree
• Amount: 1 | Unit: can 14.5 ounces | Ingredient: diced tomatoes, with juices
• Amount: 1 | Unit: can 15 ounces | Ingredient: kidney beans, drained and rinsed
• Amount: 1 | Unit: can 15 ounces | Ingredient: black beans, drained and rinsed
• Amount: 1 | Unit: cup | Ingredient: low-sodium beef broth

Equipment

• Large Dutch oven or heavy-bottomed pot; wooden spoon; can opener

Method

 

1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook 5–7 minutes, breaking it into small pieces, until no pink remains. Drain excess fat if needed.
2. Add diced onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds until fragrant.
3. Add chili powder, cumin, smoked paprika, salt and black pepper. Stir for 30 seconds to toast the spices.
4. Stir in pumpkin puree, diced tomatoes and their juices, both drained bean varieties and beef broth. Scrape the bottom of the pot to release browned bits.
5. Bring to a gentle simmer. Reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until thick and the vegetables are tender. Add a splash of broth if needed.
6. Taste and adjust salt or chili powder. Ladle into six bowls; add optional toppings such as cilantro, cheddar or plain yogurt separately.

Notes

Use plain unsweetened pumpkin puree—not pumpkin pie filling.
Brown the beef well before adding liquid for a deeper savory flavor.