Pumpkin Chili

A hearty dish full of rustic flavor, Pumpkin Chili is a fall favorite that can be made in under 30 minutes. With plenty of bulk from the ground beef and sausage, you won’t even notice there are no beans in this chili.

Savory pumpkin recipes are some of my favorites to prepare during the crisp fall months, which is why I love recipes like this Turkey Pumpkin White Bean Chili and this Pumpkin Pasta Sauce. No fall dinner is complete without these Pumpkin Dinner Rolls though.

Why This Recipe Works

This easy recipe helps you ease into fall by scenting your kitchen with hints of cinnamon, pumpkin, and cumin. With a heaty base of ground beef and sausage, this chili will also fill you up without the beans.

It is the perfect fall weeknight meal because it’s simple and can be made in less than 30 minutes. There will also be plenty of leftovers if you need to stretch the meal to more than one night, or you can easily freeze it for later. Need a healthy lunch? Use this for your fall meal planning.

As I mentioned this easy pumpkin chili is healthy and meets both Paleo and Keto standards. You won’t feel left out of all the delicious fall flavor when you make this and it makes a great family meal. It’s both filled with fall flavor and thick for a perfect chili.

Ingredients Needed

• Ground Beef: I recommend using lean ground beef for this recipe so there’s not as much grease after you brown the meat.
• Pumpkin: when purchasing the pumpkin make sure you get a pumpkin purée and not a pumpkin pie mix. The mix is already sweetened for making pie, which will make your chili too sweet.
• Sausage: You’ll need cooked sausage for this chili and I prefer to use smoked Kielbasa, which slices easily and takes no time to cook.

Recipe Variations

• Vegetarian Pumpkin Chili: You can easily swap the meat for a plan-based ground meat-like option or use tofu and beans in place of the sausage. Either will work and you’ll still end up with extremely delicious chili.
• Chicken or Turkey Pumpkin Chili: Instead of using ground beef use ground chicken or turkey for a lighter version.
• White Bean Pumpkin Chili: Add in some white beans for a delicious chili combo that’s similar to traditional chili.

Step-by-Step Instructions

1. Brown the meat. Using a large heavy-bottomed pot over medium heat, brown the meat using a spatula to break it apart into small pieces.
2. Heat the sausage. Add the sliced sausage to the pot and toss to mix in with the ground beef. Continue to cook for an additional 2 minutes.

3. Add in the remaining ingredients. Add the crushed tomatoes, pumpkin, diced tomatoes, and spice to the pot and stir the ingredients together. Bring to a soft boil, reduce the heat to a simmer, and cover.
4. Simmer. Cook for an additional 15 to 20 minutes until the mixture begins to thicken.

Toppings

Just as with original chili recipes it’s often about the toppings and this easy pumpkin chili is no different. Below are some options for adding an abundance of flavor to yours.

• Sour Cream
• Shredded Cheese
• Cilantro
• Pickled Jalapenos
• Lime Crema
• Tortilla Chips or Fritos

What to Serve with It

• Tortilla Chips. Crumble some on top or serve them on the side. They add a nice crunch and pair well with the chili.
• Salad. Since this chili is just as hearty as a traditional chili serving a salad on the side is a great option.
• Bread. Any kind of crusty bread or even Pumpkin Dinner Rolls are great served alongside pumpkin chili.

Leftover and Freezing Instructions

• Leftovers: Place any leftovers in an air-tight container and store them in the fridge for up to 5 days. To reheat, place the chili in a pot and heat it on low or place it in a microwave.
• Freezing Instructions: To freeze the chili, allow it to cool completely before placing it in an air-tight container or freezer-safe bag. It will last in the freezer for up to 3 months.

Recipe Notes and Expert Tips:

• Drain the grease from the ground beef before adding in the other ingredients otherwise, the chili will end up with a slightly greasy taste.
• For a richer flavor let the chili simmer on the stovetop, covered, for an additional 30 minutes, stirring occasionally.
• If you would like a lighter version of chili you can swap the ground beef for any other ground meat such as chicken or turkey.
• Seasoning your chili comes down to personal preference and if you’d like it spicier or saltier then add more to your liking after it has simmered.
• You won’t need much equipment for making this recipe but I do recommend using a heavy-bottomed Dutch oven, which really helps to evenly cook chili recipes.

Frequently Asked Questions

Related Recipes

Turkey Pumpkin White Bean Chili

Healthy Turkey Chili

Game Day Chili

Pumpkin Chili

A hearty dish full of rustic flavor, Pumpkin Chili is a fall favorite that can be made in under 30 minutes. With plenty of bulk from the ground beef and sausage, you won't even notice there are no beans in this chili.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 429kcal

Author: Aimee Mars

Equipment

• ▢
  Large Pot or Dutch Oven with Lid
• ▢
  Wooden Spatula
• ▢
  Measuring Spoons

Ingredients

• ▢ 1 lb Ground Beef
• ▢ 1 lb Smoked Sausage
• ▢ 1 28 ounce can Crushed Tomatoes
• ▢ 1 14 ounce can Pumpkin Puree not pumpkin pie mix
• ▢ 1 14 ounce can Fire Roasted Diced Tomatoes
• ▢ 1 tablespoon Cumin
• ▢ 1 tablespoon Cinnamon
• ▢ 2 teaspoons Chili Powder

Instructions

• In a large heavy-bottomed pot over medium-high heat brown the ground beef using a spatula to break it apart into little pieces, about 5 minutes.
• Slice the sausage and add to the skillet to cook for an additional 2 minutes.
• Place the crushed tomatoes, pumpkin puree, diced tomatoes, cumin, cinnamon, and chili powder in the pot and stir to combine. Bring to a soft boil and reduce heat to a simmer.
• Cover and cook an additional 15 to 20 minutes until the chili begins to thicken.

Notes

• Drain the grease from the ground beef before adding in the other ingredients otherwise, the chili will end up with a slightly greasy taste.
• For a richer flavor let the chili simmer on the stovetop, covered, for an additional 30 minutes, stirring occasionally.
• If you would like a lighter version of chili you can swap the ground beef for any other ground meat such as chicken or turkey.
• Seasoning your chili comes down to personal preference and if you’d like it spicier or saltier then add more to your liking after it has simmered.

 

Leftover and Freezing Instructions

• Leftovers: Place any leftovers in an air-tight container and store them in the fridge for up to 5 days. To reheat, place the chili in a pot and heat it on low or place it in a microwave.
• Freezing Instructions: To freeze the chili, allow it to cool completely before placing it in an air-tight container or freezer-safe bag. It will last in the freezer for up to 3 months.

 

Recipe Variations

• Vegetarian Pumpkin Chili: You can easily swap the meat for a plan-based ground meat-like option or use tofu and beans in place of the sausage. Either will work and you’ll still end up with extremely delicious chili.
• Chicken or Turkey Pumpkin Chili: Instead of using ground beef use ground chicken or turkey for a lighter version.
• White Bean Pumpkin Chili: Add in some white beans for a delicious chili combo that’s similar to traditional chili.

Nutrition

Serving: 2cups | Calories: 429kcal | Carbohydrates: 3g | Protein: 22g | Fat: 36g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 705mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!