Chili with a secret ingredient
There are two things that remind me of Fall: a good ole’ fashioned beef chili and then pumpkin spice everything!
Recently, I had the idea to combine my two autumn loves into a cozy chili recipe. (I love giving traditionally sweet ingredients a savory spin. Check out this Pumpkin Curry recipe if you do too!)
What resulted was one of the BEST re-creations of a classic. This recipe is perfect for the whole family, and game day won’t know what hit it!
What Makes this Chili So Special?
I replaced some of the tomatoes with a can of pumpkin purée and added a few secret ingredients to the chili seasoning to really complement the pumpkin (like an extra hint of cinnamon!).
Though I used ground beef, you could just as easily sub in ground turkey, chicken, or even sausage.
The addition of pumpkin to a traditional chili recipe is like something you’ve never tasted. Trust me on this one. It’s a whole new level of awesomeness.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Toppings. Sprinkle some cilantro or chopped green onions along with shredded cheddar cheese and a dollop of sour cream on top before serving.
- Pumpkin. Grab a can of pumpkin purée. Note, this is different than pumpkin pie filling! You only want the pumpkin, without extra sugar and additives. If you choose to make your own homemade pumpkin purée, go with a sugar pumpkin, not a carving one, for the best pumpkin flavor.
- Onion. You don’t want to skip a diced onion, as it layers flavor throughout the cooking process.
- Jalapeño. This ingredient is entirely optional. Leave it out if you don’t like spice. Or, add extra or sub in a spicier pepper if you really like the heat.
- Garlic. Minced garlic is another necessity. Chilis are all about creating deep, rich flavor with simple ingredients, and fresh garlic is the way to go.
- Ground meat. I opted for ground beef. But it would be just as easy to choose ground turkey, ground chicken, or ground sausage. You could also leave it out and include extra beans if you’re avoiding meat.
- Broth. Chicken broth, beef broth, or vegetable broth will work interchangeably, though with slight flavor differences.
- Tomatoes. A 15-ounce can of crushed tomatoes is needed. Look for a better quality brand for the best taste. You’ll also need a couple of tablespoons of tomato paste.
- Beans. While the recipe was tested with black, you can sub in different kinds of beans if you prefer, like pinto beans or kidney beans. Look for unseasoned, unsalted beans, though.
- Seasonings. Worcestershire sauce, brown sugar, salt, pepper, chili powder, cumin, paprika, oregano, and cinnamon round out the flavor. Cayenne pepper is optional, but adds a nice kick.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Sauté the veggies.
Pour the oil into a large pot or Dutch oven. Allow it to warm up over medium heat, then add the diced onion and jalapeño. Sauté the vegetables for 2 to 3 minutes. The onions should be translucent. Then, stir in the minced garlic and continue cooking for 30 more seconds.
Add the meat, beans, and pumpkin.
Push the cooked veggies to the side of the pot into a pile. Then, drop the ground meat in the open space. Cook it for 6 to 7 minutes until it’s no longer pink. Then, use a potato masher to break the meat up into smaller crumbles. Pour in the broth, crushed tomatoes, pumpkin purée, and beans into the pot. Give everything a good stir until it’s well combined.
Season and cook.
Put the chili seasonings in a medium-sized bow and whisk until they’re well incorporated. (You can also use some of this homemade Chili Seasoning if you have it on hand!) Then, stir the seasonings along with the tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper into the chili. Increase the heat to high until the mixture reaches a full, rolling boil. Then, reduce the heat to medium low. Cover the pot with a tight-fitting lid and let it simmer for 25 to 30 minutes.
Serve the chili.
After simmering, the chili is ready to enjoy! You can enjoy it as is, or go with your favorite chili toppings, like chopped green onions, cilantro, shredded cheese, and sour cream.
(Wanting to shortcut this recipe? Save time with this Instant Pot Pumpkin Chili.)
FAQs
Pumpkin adds natural sweetness, creaminess, and depth of flavor, balancing the spices and heat in the chili.
Yes! You can chop vegetables, open cans, and measure spices up to a day ahead. Assemble and cook the chili when ready.
Pumpkin chili can be kept in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Or, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stove.
Yes. Reduce or omit chili powder or hot sauce for a milder chili, or add extra for more heat.
What to serve with it?
Pumpkin chili is a warm and satisfying meal on its own or with any of these sides in the colder months.
Jalapeño Cornbread and Mini Cornbread Muffins are the perfect accompaniment. Or go with Homemade Tortilla Chips or Homemade Croutons.
You can’t go wrong with Pickled Jalapeños or even Pickled Onions as toppings.
Or, fill up with Instant Pot White Rice or an Air Fryer Baked Potato.
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Ingredients
Pumpkin Chili:
- 2 tablespoons oil avocado or olive
- 1 small sweet onion diced
- 2 jalapeno peppers seeds removed, finely diced
- 3 cloves garlic finely minced
- 1 pound ground beef 85/15 or 90/10
- 1 cup chicken or beef broth regular sodium
- 15 ounces crushed tomatoes canned
- 15 ounces can pumpkin puree
- 2-15 ounce cans black beans rinsed and drained
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar or sweetener of choice
- 2 ½ teaspoons salt to taste
- ½ teaspoon black pepper
Chili Seasoning:*
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ¼-½ teaspoon cayenne pepper optional
- ¼ teaspoon cinnamon
To Serve (Optional):
- Cilantro or green onions finely chopped
- Cheddar cheese shredded
- Sour cream
Instructions
- Sauté Vegetables: Add the oil to a large pot or Dutch oven over medium heat along with the diced onion and jalapeno. Saute for 2-3 minutes, or until the onions turn translucent, and then mix in the minced garlic. Continue sautéing for an additional 30 seconds, or until fragrant.2 tablespoons oil, 1 small sweet onion, 3 cloves garlic, 2 jalapeno peppers
- Cook the Ground Beef: Push all of the vegetables to the side of the pot and add the ground meat. Cook for 6-7 minutes, or until no longer pink. Use a potato masher to break the meat apart into smaller crumbles.1 pound ground beef
- Add Pumpkin, Broth, and Beans: Pour in the broth, crushed tomatoes, pumpkin puree and beans. Mix until combined.1 cup chicken or beef broth, 15 ounces crushed tomatoes, 15 ounces can pumpkin puree, 2-15 ounce cans black beans
- Mix in the Chili Seasonings: Add the chili seasoning ingredients to a medium-sized bowl and whisk to combine. Stir this into the chili along with the tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper.2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, ½ teaspoon black pepper, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon cayenne pepper, ¼ teaspoon cinnamon, 2 ½ teaspoons salt
- Cover Pot and Cook: Increase the heat to high. Once boiling, reduce the heat to medium low, cover the pot with a lid, and simmer for 25-30 minutes.
- Serve with Toppings: Serve with a sprinkle of chopped green onions, shredded cheese, and sour cream, if desired. Enjoy!Cilantro or green onions, Cheddar cheese, Sour cream
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Video
Notes
- Seasoning: You can substitute the chili seasoning ingredients for 4 Tbsp. of a premade chili seasoning mix plus additional salt & black pepper, to taste.
- Storage: Place leftover chili in an airtight container and keep it in the fridge for up to 3 to 4 days.
- Freezing: You can definitely freeze this recipe. It will keep in a freezer-safe container for up to 4 to 6 months.
- Reheating: Warm the chili back up on the stove over medium-low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chili Recipes
There’s nothing like a big bowl of chili in the Fall. Try one of these recipes next.
Tasty and I would make again, but I have two cautions. If I had used the entire amount of salt (either table salt or kosher salt) it would have been inedible for me and I really like salt! I waited to salt at the end and used only a 1/2 tsp of kosher salt. Broth, bouillon, chili powder and Worcestershire all can vary in their sodium amounts, so I strongly suggest waiting to salt at the end. My other caveat would be the Worcestershire. I enjoy the unami flavor it gives, but I don’t enjoy tasting Worcestershire strongly. I only used 1 T and for me that was perfect! People I shared this with enjoyed it and no one could detect the pumpkin. A great way of adding a bit of variety into your diet!
That’s a good point about different ingredients varying in sodium content. Glad you could make it work. Thanks for taking the time to leave a comment and a rating.