Pumpkin Chili
This pumpkin chili gets an entire can of pumpkin purée—but you’d hardly know it.
- 2 Tbsp. extra-virgin olive oil
- 1 onion, coarsely chopped
- 1 medium jalapeño, coarsely chopped, plus more thinly sliced for serving
- 4 garlic cloves, thinly sliced
- 1 (15-oz.) can pumpkin purée
- 2 tsp. smoked paprika
- 1½ tsp. ground cumin
- 1 lb. ground beef
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 3 Tbsp. Worcestershire sauce, divided
- Freshly ground pepper
- 1 (15-oz.) can black beans, rinsed
- 1 (15 oz.) can pinto beans, rinsed
- 4 cups low-sodium chicken broth
- Sour cream and unsalted, roasted pumpkin seeds (pepitas; for serving)
- Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 1 onion, coarsely chopped, and 1 medium jalapeño, coarsely chopped; cook, stirring often, until slightly softened, 3–4 minutes.
- Add 4 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can pumpkin purée, 2 tsp. smoked paprika, and 1½ tsp. ground cumin and cook, stirring often, until some of the liquid in purée has evaporated, 3–4 minutes.
- Add 1 lb. ground beef, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 Tbsp. Worcestershire sauce; season generously with freshly ground pepper. Cook, breaking up beef with a wooden spoon and stirring often, until meat is cooked through and incorporated into purée to create a thick paste, about 5 minutes.
- Add one 15-oz. can black beans, rinsed, one 15 oz. can pinto beans, rinsed, and 4 cups low-sodium chicken broth. Increase heat to high and bring to a boil. Reduce heat so mixture is at a simmer and cook, stirring occasionally, until thickened to the consistency of chili, 15–18 minutes. Stir in remaining 1 Tbsp. Worcestershire sauce.
- To serve, ladle chili into bowls and top each with a dollop of sour cream; scatter unsalted, roasted pumpkin seeds (pepitas) and thinly sliced jalapeños over.
Rather than making the chili taste like pumpkin, the purée gives it velvety richness, body, and an autumnal hue. (Be sure to buy pure pumpkin purée, not pumpkin pie filling.) Best of all, it comes together on the stovetop in just 35 minutes, making it an easy weeknight dinner that’s equally at home on game day or Halloween. One unusual step makes this quick chili work: Instead of browning the ground beef separately, you’ll cook it directly in the spiced pumpkin mixture.
This keeps the meat tender during the short cook time while a vigorous stir breaks it down into chunky, satisfying bits. Worcestershire sauce brings in plenty of savory depth.
Top each bowl with sour cream, sliced jalapeño, and crunchy toasted pepitas.
Pumpkin chili FAQ
Can I use a different ground meat?
Yes. Ground turkey and chicken both work well, but ground pork makes an especially rich, savory chili.
Swap an equal amount of any of these for the beef and otherwise follow the recipe as written. Can I substitute butternut squash purée for pumpkin purée? Yes.
Canned butternut squash or even sweet potato works well here—just make sure it’s 100% purée, not pie mix or otherwise sweetened. How should I store leftover pumpkin chili? Let leftover chili cool, then refrigerate it in an airtight container for up to 5 days or freeze it for up to 3 months.
Reheat it gently on the stovetop or in the microwave, adding a splash of broth or water as needed to loosen it.
