Best Pumpkin Chili

This is the best Pumpkin Chili recipe that is cozy, delicious, thick and hearty. You can make it in the Instant Pot or you on the stovetop. It’s full of warm spices, pumpkin puree, ground beef and goes wonderfully with this jalapeño cheddar cornbread.

Today we are talking all about this recipe for the best pumpkin chili AND, if you’re looking for one with a cornbread topping, look no further! Before we dive into this pumpkin variety, here is my favorite Vegan Chili made in an Instant Pot–I love it!

Fall is upon us and your girl is ready for autumn leaves, long sleeves, comfort, coziness and lots of pumpkin. I am ready. I’m currently writing a super diligent list of fall activities to-do; I’ll share it with you all soon! I’m thinking we can tackle it together.

Ingredients You’ll Need for Pumpkin Chili

• Pumpkin Puree – Yes, duh. I like to use pumpkin puree from a can but if you’re feeling ambitious, you can absolutely use homemade. I like to make pumpkin puree from sugar pumpkins, if I’m going to do that.
• Diced Tomatoes – You can use crushed if you want to. But I like the teeny bit of texture it provides.
• Kidney Beans – While most people from Texas would fight you over the use of beans, I LOVE them in chili. I think kidney beans are essential.
• Pinto Beans – I like the texture of pinto beans. I feel like they’re quintessential non-Texan chili haha.
• Spices – Of course, we add spices because zero bland food is able to live and thrive in this space.
• Yellow Onions – I love the flavor of onions. Alliums are my favorite! They impart flavor.
• Beef Broth – I don’t love to use water in any soup or chili. I find broth to be much more flavorful, specifically beef broth.
• Ground Beef – I love the ground beef in this recipe. It makes it super filling and delicious.

How to Make the Best Pumpkin Chili

1. Start by adding a bit of olive oil to the pot. When warm, add the onion and garlic. Then add the ground beef and break it up until it’s all into small pieces. Cook it until it’s browned.
2. Next, you’re going to add the spices. And yes, there are a lot of spices! Along with the pumpkin puree, diced tomatoes, beef broth and beans (kidney and pinto beans).
3. If you’re using the Instant Pot, then you can place it on the “soup” setting for 18 minutes.
4. If you’re cooking it on the stove, you place the lid on the pot and cook it for about 45 minutes. I like to make sure the flame was medium-low.
5. Divide it amongst your bowls. And garnish it with sour cream or crema, shredded cheese, lime and pumpkin seeds.

This pumpkin chili is so rich and delicious. And it comes together in under 30 minutes. It’s the easiest, breeziest weeknight meal made a million times easier with this Digital Pressure Cooker/Instant Pot.

Tips and Tricks

• Chili makes the best leftovers. It keeps in the fridge for up to 3 days in an airtight container.
• Freeze the chili by bringing it to room temperature and then placing it in a freezer-safe container and freeze for up to 3 months.
• Garnish it with everything from pumpkin seeds, sour cream, sliced jalapeños, cilantro, a squeeze of lime. And of course, serving it with cornbread helps.

Looking for more recipes? Here are a few:

• Chili Cheese Dogs
• Soups
• Spicy Vegan Chili
• Jalapeño Cheddar Cornbread

5 from 3 votes

Print Recipe

Best Pumpkin Chili

Author: Adrianna Adarme

This is the Best Pumpkin Chili recipe that is cozy, delicious, thick and hearty. You can make it in the Instant Pot or you on the stovetop.

Course: Dinner, Main Course

Cuisine: American, Southern

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Serving Size: 8

Ingredients

Pumpkin Chili:

• ▢ 2 tablespoons olive oil 
• ▢ 1 yellow onion diced
• ▢ 3 garlic cloves
• ▢ 1 pound organic grass-fed beef
• ▢ 1 tablespoon kosher salt 
• ▢ 2 tablespoons ground chili powder
• ▢ 1 tablespoon smoked paprika 
• ▢ 1 tablespoon ground cumin
• ▢ 2 teaspoons dried oregano
• ▢ 1 teaspoon ground coriander
• ▢ 1 15-ounce can of Baker’s Corner Pumpkin Puree 
• ▢ 1 28-ounce can of diced tomatoes, pureed in a blender
• ▢ 2 15-ounce cans of kidney beans
• ▢ 1 15-ounce can of pinto beans 
• ▢ 2 cups SimplyNature Organic Beef Bone Broth
• ▢ 1 15-ounce can of diced tomatoes

Garnish:

• ▢ 1/4 cup crema
• ▢ 1/2 cup shredded cheese
• ▢ 1 green onion trimmed and sliced
• ▢ Handful of fresh cilantro leaves
• ▢ 1/4 cup pepitas
• ▢ 2 limes sliced

Instructions

To Make the Chili in an Instant Pot:

• Set it to the sauté function, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant. 
• Pour in the pumpkin puree, pureed tomatoes, kidney beans, pinto beans, bone broth and diced tomatoes. Place the lid on the Digital Pressure Cooker, and set the machine to “soup” function, about 18 minutes. Open the valve for a quick release; once steam has released you’re free to remove the top of the machine.  
• Give it a taste and adjust the salt to taste.

To Make the Chili in a Pot on the Stove:

• To a Dutch oven or medium pot, set over medium heat, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off.
• Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant. Pour in the pumpkin puree, pureed tomatoes, kidney beans, pinto beans, bone broth and diced tomatoes.
• Bring the chili to a simmer and then immediately turn the heat down to medium-low. Cover the lid and cook on medium-low for about 30 to 40 minutes. Give it a taste and adjust the salt to taste.

To Garnish:

• Divide the chili amongst bowls and top with a spoonful of crema, some shredded cheese, green onions, cilantro, pepitas and lime. 

Notes

Tips and Tricks:

• Chili makes the best leftovers. It keeps in the fridge for up to 3 days in an airtight container.
• Freeze the chili by bringing it to room temperature and then placing it in a freezer-safe container and freeze for up to 3 months.
• Garnish it with everything from pumpkin seeds, sour cream, sliced jalapeños, cilantro, a squeeze of lime. And of course, serving it with cornbread helps.

Equipment:

Instant Pot | Silicon Spatula | Le Creuset Dutch Oven | Kitchen Towels | OXO Measuring Cups | OXO Measuring Spoons | 

Nutrition

Serving: 6g | Calories: 369kcal (18%)

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