Pumpkin Chili Recipe

5 from 3 votes

This pumpkin chili is made with a can of pumpkin, black beans, and kidney beans! Top with grated cheese, sour cream, and sliced green onions!

Prep Time10

Cook Time35

Total Time45

Cuisine: American

Servings: servings

In a large pot, heat olive oil over medium heat. Add onion and green pepper and cook for 5–7 minutes, or until the vegetables are softened and the onion is translucent.
Add garlic and cook for 30 seconds, or until fragrant. Stir in the ground beef and cook for 5–6 minutes, breaking it up with a spatula, until browned.
Add pumpkin puree, tomato paste, and chili seasoning. Cook for 2-3 minutes, stirring constantly, until the tomato paste and pumpkin have darkened.
Stir in beans, tomatoes, and broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes, stirring occasionally. Uncover and continue to cook for 20-25 more minutes, until the chili thickens, stirring occasionally.
Serve with your favorite toppings.

My Top Tip: Canned beans come in a thick, salty liquid and you want to get rid of it before cooking with them! I add the beans to a fine mesh strainer or colander and run water over them until any foaming goes away. That's when the beans are ready!
Storage: Kept in an airtight container in the fridge, this chili will last 3-4 days! To reheat, do so on the stove or in the microwave, adding a little water as necessary to loosen the chili.
Freezing: This pumpkin chili freezes well! Place it in an airtight, freezer-safe container and store it in the freezer for up to 6 months. I'd thaw it in the fridge before reheating!

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