Ground Beef Pumpkin Chili

Why You’ll Love This Recipe

I love how this chili comes together with minimal prep and maximum flavor. The pumpkin adds a creamy richness that balances out the heat from the spices. It’s hearty, nourishing, and packed with fall flavors in every spoonful. Plus, it’s flexible—perfect with beef, but equally delicious with turkey or even ground chicken if I want to lighten things up. The warm, spiced aroma that fills the kitchen while it simmers is reason enough to keep this on repeat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 2 bell peppers, chopped (I use red, orange, or yellow)

• 1 small yellow onion, chopped

• 3 carrots, peeled and chopped

• 1 teaspoon salt (I use kosher salt)

• 1 teaspoon paprika (smoked or regular)

• 1 teaspoon chili powder (adjust to taste)

• 3 cloves garlic, minced

• 15 ounces canned diced tomatoes

• 15 ounces pumpkin puree (not pie filling)

• 15 ounces kidney beans (drained and rinsed)

• 2 tablespoons sugar

• 3 cups beef broth

Directions

I start by adding the ground beef to a deep pot or Dutch oven over medium-high heat. As it cooks, I add in the chopped bell pepper, onion, and carrots along with the salt, paprika, and chili powder.

I brown the beef, breaking it up as it cooks, until it’s no longer pink and the vegetables have started to soften.

Next, I stir in the garlic and let it sauté for about 2 minutes to release its flavor.

Then I add the diced tomatoes, pumpkin puree, kidney beans, and sugar, mixing everything together until well combined.

I pour in the beef broth, stir once more, and let the chili simmer uncovered for about 10 minutes until it thickens slightly and the flavors meld.

It’s ready to serve right away—though like most chilis, it’s even better the next day.

Servings and Timing

This recipe makes 6 servings.

• Prep Time: 5 minutes

• Cook Time: 30 minutes

• Total Time: 35 minutes

Variations

• Use ground turkey or chicken: I swap the beef for ground poultry and use chicken or veggie broth instead of beef broth. A drizzle of olive oil helps since they’re leaner meats.

• Add more beans: Pinto or black beans also work great here. I’ve even added both for extra bulk.

• Spicy version: I toss in a chopped jalapeño or a pinch of cayenne to kick things up.

• Top it off: I like serving it with shredded cheddar, sour cream, green onions, or crushed tortilla chips.

• Make it vegetarian: I leave out the meat and add extra beans or lentils, plus an extra splash of broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes beautifully—I portion it out into freezer-safe containers or bags and freeze for up to 3 months.

To reheat, I simply warm it on the stovetop over medium heat or microwave it in short bursts until hot. I always add a splash of broth or water if it thickens too much after chilling.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can roast and purée sugar pumpkin or butternut squash, just make sure it’s blended smooth before adding it to the chili.

Is this chili spicy?

It’s mild with a touch of warmth from the paprika and chili powder. I can adjust the heat by adding cayenne or hot sauce to taste.

Can I make it in a slow cooker?

Absolutely. After browning the beef and softening the veggies, I transfer everything to the slow cooker and cook on low for 4–6 hours or high for 2–3.

What toppings go well with this chili?

I like topping it with shredded cheese, sour cream, chopped cilantro, avocado, or crushed tortilla chips for crunch.

Can I make this ahead of time?

Definitely. In fact, I think it tastes even better the next day once the flavors have had more time to develop.

Conclusion

This Ground Beef Pumpkin Chili is everything I want in a fall recipe—hearty, comforting, and packed with flavor. The pumpkin adds a creamy richness that sets it apart from any chili I’ve made before. It’s quick to prepare, easy to customize, and perfect for feeding a crowd or freezing for later. It’s one of those meals I keep coming back to whenever the weather cools down and I’m craving something cozy.