The leftovers are even better than the freshly made dish, so go ahead and double the recipe if you wish. I love making chili in the fall and winter. It’s warm, well-seasoned, and comforting. I like to make a big pot and enjoy the leftovers over several days - they actually get better as they sit in the fridge. The idea of pumpkin chili may sound suspicious, but it’s really, really good! It’s actually my favorite chili recipe to make these days, and I make it almost year-round.
Ingredients
Here’s an overview of the ingredients you’ll need to make this recipe. The exact measurements are listed in the recipe card below. For the seasoning mix: Kosher salt, chili powder, ground cumin, paprika, cinnamon, and cayenne pepper. Olive oil: I like to use extra-virgin olive oil. It’s wonderfully flavorful. Extra-lean ground beef: Or use lean ground beef if you prefer. Veggies: Onions, garlic, and bell peppers. Petite-diced tomatoes: If using regular diced tomatoes, give them a quick extra chop. Canned pumpkin puree: Make sure it’s not sweetened.
Instructions
Making this pumpkin chili is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Mix together the spices for the seasoning mix and set them aside. Cook the beef, onion, and bell peppers in olive oil. Add the garlic and seasoning mix. Then add the tomatoes and pumpkin. Add water if needed. Depending on how much liquid the tomatoes contain, you might need to add 1 cup of water. Cook the chili. Bring to a boil, then lower the heat and simmer for 20 minutes.
Expert tip
For an even texture, it’s best to use petite-diced tomatoes in this recipe. If all you can get is regular diced tomatoes, give them a quick extra chop before you use them.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can use ground pork or ground chicken thighs instead of ground beef. But please don’t use ground chicken breast - it’s too dry.Use beef broth instead of water.Use smoked paprika instead of sweet paprika.Add a teaspoon of dried oregano or dried thyme.
Serving suggestions
This flavorful chili is good all by itself, simply served in bowls and topped with yummy toppings such as shredded cheese or sour cream. If you’d like to serve this chili with something on the side, here are a few good options:
Thick slices of almond flour breadKeto cornbreadAlmond flour biscuitsCheese biscuitsCheese muffins
Storing leftovers
As with all chilis, the leftovers of this chili are excellent and in fact, it tastes even better the next day. You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I reheat them covered, in the microwave on 50% power. You can also freeze the leftovers. I prefer to freeze them in individual portions because then it’s easy to defrost them (covered) in the microwave.
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