This deliciously different and surprisingly tasty Pumpkin Chili is made with ground beef, red bell peppers, sweet potatoes, fire-roasted tomatoes, and pumpkin puree, all in a perfect blend of spices with a touch of cinnamon.
It is one of my favorite chili recipes and a must-try for the fall and winter seasons. It is a nice change from the traditional red chili, with a touch of sweetness and flavor from the pumpkin and sweet potato. I love to serve it with homemade corn muffins or Johnny cakes.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: or ground turkey or pork. Choose ground meat with a bit of fat in it for more flavor.
- Bell pepper: Any color bell pepper works well in this dish, but red is my favorite because it is a little sweet.
- Sweet Potatoes: orange or white
- Pumpkin puree: canned or homemade
- Beans: Black beans, pinto beans, or kidney beans.
How to make Pumpkin Chili
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, brown the ground beef over medium heat in a large soup pot or Dutch Oven. Add the onion, red bell pepper, and sweet potato when the beef is about halfway browned. Continue cooking until the beef is browned and the onions and bell pepper are soft.
Then, reduce the heat to low and add the garlic, chili powder, ground cumin, paprika, and cinnamon. Stir while cooking for about 1 minute.
Add the pumpkin puree, fire-roasted tomatoes, kidney beans, pinto beans, and about 3 cups of chicken broth. Simmer until the sweet potatoes are tender and the chili slightly thickens. Garnish the bowls with cilantro, but other options include green onions, sour cream, tortilla chips, and jalapenos.
Preparation Tips
- If the chili becomes too thick, add a bit of chicken broth.
- Peel the sweet potatoes because they have coarse, thick skins.
- Garnish with sour cream, chopped cilantro, green onions, homemade tortilla chips, pepitas (pumpkin seeds), minced red onion, shredded cheddar cheese, or minced jalapeno.
- Add fresh minced jalapeno or cayenne pepper for a little extra kick.
Why is my sweet potato white?
Okay, so it had been a while since I bought sweet potatoes—well if you want to call nine months a while. I love them, but I am a food blogger, and variety is the spice of life. So you can imagine my surprise when I peeled two medium-sized sweet potatoes, one of which was white. So I started doing some research, and it was not a fluke that I was holding in my hand.
There are honest-to-goodness white sweet potatoes. They are dryer, obviously white-fleshed, more starchy, milder, and less sweet than their orange cousins. I put one orange sweet potato and one white sweet potato in this pumpkin chili, and they were both equally delicious. Now, if only the store had them separated, I knew which was which, to begin with.
Store and Freeze
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave or on the stovetop.
Freeze in a freezer zipper bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.
More Chili Recipes
Pumpkin Chili
Ingredients
- 1 ¼ lbs. ground beef or ground turkey
- 1 medium yellow onion chopped
- 1 red bell pepper seeded and chopped
- 1 medium sweet potato peeled and cubed
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can fire-roasted tomatoes
- 1 (16-ounce) can dark red kidney beans drained and rinsed
- 1 (16-ounce) can pinto beans drained and rinsed
- 3-4 cups low-sodium chicken broth to desired consistency
- Kosher salt and fresh ground black pepper
- 1 tablespoon chopped fresh cilantro optional
Instructions
- Brown the ground beef over medium heat in a large soup pot or Dutch Oven. When the beef is about halfway browned, add the onion, red bell pepper, and sweet potato. Continue cooking until the beef is browned and the onions and bell pepper are soft.
- Reduce the heat to low and add the garlic, chili powder, ground cumin, paprika, and cinnamon. Stir while cooking for about 1 minute.
- Add the pumpkin puree, fire-roasted tomatoes, kidney beans, pinto beans, and about 3 cups of chicken broth. Simmer until the sweet potatoes are tender and the chili has slightly thickened. Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped fresh cilantro.
Notes
- If the chili becomes too thick, add a bit of chicken broth.
- Peel the sweet potatoes because they have coarse, thick skins.
- Garnish with sour cream, chopped cilantro, green onions, homemade tortilla chips, pepitas (pumpkin seeds), minced red onion, shredded cheddar cheese, or minced jalapeno.
- Add fresh minced jalapeno or cayenne pepper for a little extra kick.
Nutrition
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LisaLisa
What a different combination for chili, I would have never thought to use pumpkin. I need to give this recipe a try for this chili looks so good.
Beth Pierce
Thanks! Enjoy!
Kristine
Amazing unique pumpkin chili recipe! There is frozen pumpkin from last years garden that needs to be eaten. It’s a perfect fall recipe!
Beth Pierce
Thanks, Kristine! So glad that you liked it.
Lesa
Oh, this looks like a treat. I love pumpkin but never thought of putting it in chilli. I know it will go well together, can’t wait to try!
Beth Pierce
Thanks, Lesa! Enjoy!
Steph S
YUM! This looks so interesting. I would never have thought that these ingredients could go together or be made into chili but I am definitely going to give it a try! Thanks so much for sharing the recipe!
Kimberley Asante
This Pumpkin Chili recipe is a fantastic twist on a classic dish—perfect for cozy fall meals! I can’t wait to try it out; thanks for sharing such a comforting and unique recipe!
Debbie
Sounds divine! My son will go bonkers for this..
Bryan
I love chili and I love pumpkin, so this taste combo should suit me well! I have never had anything like this, but it sounds divine!
Beth Pierce
Thanks Bryan! Enjoy!!
Sam
Perfect entry into Fall! Very tasty chili
Beth Pierce
Thanks Sam! So glad that you liked the chili!
Juliane
This pumpkin chili is such a bomb! SO good!
Catalina
This is a new dish for me! I am so curious to make this pumpkin chili!
Tavo
Great chili variation! I had no clue what to make with leftover pumpkin and it came out super yummy! thank you!
Beth Pierce
The pleasure is all mine Tavo!
Sandra
Can’t wait to make this again! Everyone in my family loved it!
Beth Pierce
Thanks Sandra! So glad that they liked it!
Andrea
Pumpkin chili was so delicious! I love the traditional chili with the fun fall flavor.
Beth Pierce
Thanks Andrea! So glad that you liked it!
Kelley
This was so good and hearty! Comforting and loaded with flavor thank you!
Beth Pierce
The pleasure is all mine Kelley!
Erin | Dinners, Dishes and Dessert
Looks beyond delicious! Can’t wait to try this one!
Amanda
This will be perfect for those chilly evenings that are coming!