I like that this recipe feels familiar yet fresh. The pumpkin puree adds body and smoothness, giving the chili a velvety texture without making it taste overly sweet. I also love how easy it is to make—all in one pot—and how adaptable it can be with different proteins, spice levels, or toppings. It’s a comforting, nutrient-rich meal that feels both indulgent and nourishing.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) Ground Beef or Turkey – 1 pound (choose lean meat for a healthier option) Olive Oil – 1 tablespoon Onion – 1 medium, chopped Garlic – 3 cloves, minced Red Bell Pepper – 1, chopped Canned Diced Tomatoes – 1 can (14.5 ounces) Canned Pumpkin Puree – 1 cup Kidney Beans – 1 can (15 ounces), drained and rinsed Black Beans – 1 can (15 ounces), drained and rinsed Low-sodium chicken or Vegetable Broth – 1 cup Chili Powder – 2 tablespoons Ground Cumin – 1 tablespoon Paprika – 1 teaspoon Oregano – 1 teaspoon Salt and Black Pepper – to taste Cayenne Pepper – ¼ teaspoon (optional, for heat) Cilantro – ¼ cup, chopped (for garnish) Avocado – 1, cubed (optional, for topping) Lime Wedges – from 1 lime (optional, for serving)
Directions
Prepare Ingredients: I start by chopping the onion and red bell pepper and mincing the garlic. I rinse and drain both cans of beans so they’re ready to add later.
Cook the Meat: In a large pot or Dutch oven, I heat olive oil over medium-high heat. I add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon, about 5–7 minutes. If needed, I drain off any excess fat.
Sauté Vegetables: I add the chopped onion to the pot with the meat and cook for about 3–4 minutes until translucent. Then I stir in the minced garlic and red bell pepper and cook for another 2–3 minutes until softened.
Spice It Up: I sprinkle in chili powder, cumin, paprika, oregano, cayenne (if using), salt, and black pepper. I stir everything well to coat the meat and vegetables, letting the spices cook for about a minute to release their aroma.
Add Liquid Ingredients: I pour in the diced tomatoes with their juices and the broth, then stir in the pumpkin puree until everything is fully combined.
Incorporate Beans: I add the drained kidney and black beans and stir until everything is evenly distributed.
Simmer the Chili: I bring the chili to a gentle boil, then reduce the heat to low. I cover and let it simmer for 25–30 minutes, stirring occasionally to let all the flavors meld together.
Adjust Seasoning: I taste the chili and adjust the salt, pepper, or spice level to my liking.
Serve: Once the chili is thick and flavorful, I ladle it into bowls and top with fresh chopped cilantro. I sometimes add cubed avocado and a squeeze of lime for extra freshness.
I love switching up this recipe based on what I have. I sometimes use ground chicken or even lentils for a vegetarian twist. For a smoky depth, I add a bit of chipotle in adobo or smoked paprika. If I want extra veggies, I toss in diced carrots, zucchini, or corn. I can even make it spicy by adding jalapeños or crushed red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after a day or two. I reheat it gently on the stovetop over low heat, adding a splash of broth or water if it thickens too much. For longer storage, I freeze portions for up to 3 months and thaw them overnight in the refrigerator before reheating.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, I can use fresh roasted pumpkin. I just mash or puree it until smooth before adding it to the chili.
How spicy is this chili?
It’s mildly spiced, but I can easily adjust the heat by adding more cayenne or fresh chili peppers.
Can I make this vegetarian?
Yes, I replace the meat with an extra can of beans or some lentils and use vegetable broth.
Will the chili taste like pumpkin?
Not strongly. The pumpkin adds richness and body but doesn’t dominate the flavor.
What can I serve with it?
I like to serve this chili with cornbread, rice, or a simple green salad.
Can I make this in a slow cooker?
Yes, after browning the meat and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 5–6 hours or high for 2–3.
How do I thicken the chili if it’s too thin?
I let it simmer uncovered for a few extra minutes or mash a few beans with a spoon to naturally thicken it.
Can I use only one type of bean?
Absolutely. I sometimes stick with just kidney beans or black beans depending on what’s in my pantry.
Can I freeze this chili?
Yes, it freezes beautifully. I cool it completely before sealing it in freezer-safe containers.
How do I make it extra flavorful?
I add a splash of lime juice before serving and top it with avocado and cilantro for a bright finish.
Conclusion
I love how this pumpkin-infused chili con carne turns a traditional comfort food into something unique and wholesome. The pumpkin gives it a silky texture and subtle sweetness that pairs perfectly with the smoky spices and tender beans. It’s hearty, warming, and satisfying—exactly what I crave when the weather cools down.
This Pumpkin-Infused Chili con Carne blends the bold, smoky flavors of traditional chili with the smooth richness of pumpkin puree. Hearty, comforting, and full of nutrients, it’s the perfect one-pot meal for cool nights or cozy gatherings.
Ingredients
1 lb ground beef or turkey (lean, for a lighter option)
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 (14.5 oz) can diced tomatoes
1 cup canned pumpkin puree
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup low-sodium chicken or vegetable broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika
1 tsp oregano
¼ tsp cayenne pepper (optional)
Salt and black pepper, to taste
¼ cup fresh cilantro, chopped (for garnish)
1 avocado, cubed (optional, for topping)
Lime wedges (optional, for serving)
Instructions
Prepare ingredients: Chop onion, bell pepper, and garlic. Drain and rinse the beans.
Cook the meat: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef or turkey and cook until browned, 5–7 minutes. Drain excess fat if necessary.
Sauté vegetables: Add onion and cook 3–4 minutes until translucent. Stir in garlic and red bell pepper and cook 2–3 more minutes until softened.
Add spices: Stir in chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Cook 1 minute to release aroma.
Combine liquids: Add diced tomatoes with juices, broth, and pumpkin puree. Stir well to combine.
Add beans: Mix in the kidney and black beans until evenly distributed.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until thick and flavorful.
Adjust seasoning: Taste and add more salt, pepper, or spice as needed.
Serve: Ladle into bowls, garnish with cilantro, avocado, and lime wedges if desired.
Notes
Use fresh roasted pumpkin for a homemade touch—just mash before adding.
To make vegetarian, replace meat with extra beans or lentils and use vegetable broth.
Add chipotle in adobo or smoked paprika for smoky depth.
Simmer uncovered longer for thicker chili or mash some beans to thicken naturally.
Great served with cornbread, rice, or tortilla chips.
