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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.
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Prep Time 15 minutes
Cook Time 35 minutes
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.