Pumpkin Chili Recipe

This easy pumpkin chili recipe is warm, hearty, and total comfort food. It's a healthy fall dinner you can have on the table in 30 minutes!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 300kcal

Equipment

Ingredients

1 pound lean ground beef
2 tablespoons olive oil
1 cup diced onion
1 cup canned pumpkin purée
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 cup fire-roasted salsa
1 15.5 ounce can chili beans undrained
2 to 3 cups beef bone broth

Instructions

Place a 3-quart Dutch oven on the stove over medium-high heat.
When the pan is hot, add the olive oil, followed by the ground beef.
Cook the beef until it's golden brown, about 5 minutes.
Add the onions and cook for two minutes.
Add the pumpkin and seasonings and stir well.
Cook the pumpkin for three minutes. ** see notes in post
Add the salsa and chili beans, and stir well.
Stir in the bone broth, starting with 2 cups. ** see notes below
Bring to a simmer, reduce the heat to medium-low, and simmer for 15 minutes.
Taste and adjust the sweetness as needed. If you add sweetener, follow the tips above.
Simmer the chili for another five minutes, and adjust the salt and pepper as needed.
Enjoy with your favorite chili toppings. Serve with your favorite chili toppings and enjoy!

Notes

I like to start with 2 cups of broth. As it cooks, the beans and the pumpkin will thicken the chili, so I recommend starting with 2 cups and adding more as needed, depending on how thick you like it.

Nutrition