Pumpkin Chili with Ground Beef and Chipotle

Introduction

As the temperatures drop and pumpkins start to fill the markets, it’s time to bring a little autumn magic to your dinner table. This Pumpkin Chili with Ground Beef and Chipotle is the perfect blend of smoky, savory, and subtly sweet flavors — a comforting twist on traditional chili that celebrates the best of the season.

Pumpkin purée gives this chili an irresistibly creamy texture and earthy sweetness, balancing the bold, smoky chipotle heat and hearty ground beef. Each spoonful is rich, layered, and deeply satisfying — everything you crave in a cozy fall meal.

It’s a one-pot wonder ideal for weeknights, game days, or chilly evenings when you need something hearty and wholesome. Even better, it’s high in protein, packed with vegetables, and naturally gluten-free. With its beautiful orange hue and warm aroma, this chili feels like a bowl of autumn comfort — hearty enough for meat lovers and refined enough for anyone looking to try a creative seasonal twist.

Why You’ll Love This Recipe

Hearty and flavorful: Combines lean ground beef with creamy pumpkin for a rich, filling dish.
Perfect for fall: Pumpkin adds seasonal flair and natural sweetness.
Smoky and spicy: Chipotle peppers add depth and warmth without overpowering.
One-pot meal: Easy to make, minimal cleanup required.
Meal-prep friendly: Freezes beautifully and tastes even better the next day.

Ingredients

Main Ingredients:

1 tablespoon olive oil
1 pound (450 g) ground beef (lean preferred)
Freshly ground black pepper to taste
1 large yellow onion, chopped
3 cloves garlic, minced
1 medium red bell pepper, diced
1 (15-ounce / 425 g) can black beans, drained and rinsed
1–2 chipotle peppers in adobo sauce, minced (adjust for heat)
1 (15-ounce / 425 g) can diced tomatoes
1 (15-ounce / 425 g) can pumpkin purée (not pumpkin pie filling)
1½ cups (360 ml) beef or vegetable broth
1 tablespoon tomato paste
1 teaspoon salt, or to taste

Spices and Seasoning:

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon (optional, enhances pumpkin flavor)
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional, for extra heat)

For Serving:

Chopped cilantro or parsley
Sour cream or Greek yogurt (optional)
Avocado slices
Lime wedges
Cornbread, tortilla chips, or crusty bread

Step-by-Step Instructions

Step 1: Brown the Beef

Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 5–6 minutes, breaking it apart with a wooden spoon until browned. Drain excess fat if needed, then season lightly with salt and pepper.

Step 2: Sauté the Vegetables

Add the chopped onion, garlic, and diced bell pepper to the pot. Cook for 4–5 minutes, stirring occasionally, until softened and aromatic. This combination creates a savory base that balances the richness of the meat and pumpkin.

Step 3: Add the Spices and Chipotle

Sprinkle in chili powder, cumin, smoked paprika, oregano, and cinnamon. Stir for 1 minute to bloom the spices and coat the mixture evenly. Then, add the minced chipotle peppers and a spoonful of adobo sauce for that signature smoky heat.

Step 4: Build the Pumpkin Base

Stir in the tomato paste, then add the diced tomatoes, pumpkin purée, and broth. Mix until fully combined. The pumpkin will thicken the chili and create a creamy, velvety texture.

Step 5: Simmer and Develop Flavor

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, stirring occasionally. During this time, the flavors will meld together, the pumpkin will soften, and the sauce will thicken beautifully.

Step 6: Add the Beans and Adjust Seasoning

Stir in the black beans and simmer uncovered for another 10 minutes. Taste and adjust seasoning with more salt, pepper, or chipotle for desired heat.

Step 7: Serve and Enjoy

Ladle the chili into bowls and garnish with your choice of toppings — a dollop of sour cream, a sprinkle of fresh herbs, or a few slices of creamy avocado. Serve hot with lime wedges for a burst of brightness.

Pro Tips for Perfect Pumpkin Chili

Use pure pumpkin purée: Avoid pumpkin pie filling, which contains added sugar and spices.
Balance the flavors: The chipotle adds smokiness, while pumpkin brings mild sweetness. Adjust seasoning for harmony.
For thicker chili: Simmer uncovered for the final 10–15 minutes to reduce excess liquid.
Add depth: Stir in a splash of apple cider vinegar or lime juice at the end to brighten the flavor.
Make ahead: The chili tastes richer the next day as the flavors continue to develop.

Flavor Variations

Turkey Pumpkin Chili: Swap ground beef for lean ground turkey for a lighter option.
Vegetarian Version: Replace the meat with extra beans or lentils and use vegetable broth.
Sweet Potato Pumpkin Chili: Add diced sweet potatoes for extra sweetness and texture.
Spicy Pumpkin Chili: Use extra chipotle peppers or a pinch of cayenne for more heat.
Creamy Finish: Stir in a splash of coconut milk at the end for a velvety texture.

Serving Ideas

This chili shines on its own but pairs beautifully with cozy sides and fresh garnishes:

Serve over steamed rice or quinoa for a filling meal.
Add a side of warm cornbread to soak up the rich sauce.
Top with shredded cheese, Greek yogurt, or sliced jalapeños for extra flavor.
Sprinkle pumpkin seeds or crispy tortilla strips for crunch.

For gatherings, set up a chili bar with a range of toppings — cilantro, avocado, onions, cheese, and lime wedges — so everyone can customize their bowl.

Storage & Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 5 days.
Freeze: Freeze for up to 3 months in freezer-safe containers or bags.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.

Pumpkin chili freezes exceptionally well — perfect for making in batches for quick weeknight dinners or cozy lunches.

Health Benefits

This Pumpkin Chili with Ground Beef and Chipotle is not only delicious but also nutrient-rich. Pumpkin is packed with vitamin A, potassium, and fiber, supporting immunity and digestion. Black beans provide plant-based protein, while lean ground beef offers iron and zinc. The spices — especially cumin and chipotle — bring antioxidants and anti-inflammatory properties.

It’s a balanced, protein-packed meal that delivers warmth and nutrition in every bowl, keeping you full and fueled throughout the day.

Frequently Asked Questions

Can I make this chili in a slow cooker?
Yes. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Can I use fresh pumpkin instead of canned?
Absolutely. Roast and purée fresh pumpkin for a more rustic, earthy flavor — just ensure it’s blended smooth before adding.

Is this chili spicy?
The chipotle adds mild to medium heat. For a milder version, use only one pepper or omit it entirely.

Can I make this dairy-free?
Yes. Skip the sour cream topping or use a plant-based yogurt alternative.

Conclusion

This Pumpkin Chili with Ground Beef and Chipotle brings a delicious seasonal spin to the classic comfort dish. The pumpkin adds richness and subtle sweetness, while the smoky chipotle peppers and bold spices create layers of deep, warming flavor.

Perfect for chilly nights, meal prep, or festive gatherings, it’s a hearty one-pot meal that’s both nourishing and flavorful. Serve it with your favorite toppings, pair it with warm bread or rice, and enjoy the cozy satisfaction of a fall-inspired chili that’s as comforting as it is wholesome.