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5 from 2 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: American, Southern
Keyword: autumn, fall recipes, instant pot, instant pot chili, pumpkin
Servings: 8
Calories: 369kcal
Cost: $20

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