Ground Beef & Pumpkin Chili Recipe – Warm Autumn Comfort Food

Last Updated on 2 months by Neha Deshmukh

Ground Beef & Pumpkin Chili Recipe – Warm Autumn Comfort Food

Okay, let’s be real. Is there anything cozier than a big bowl of chili on a chilly evening? Especially when it’s packed with warm, comforting flavors like pumpkin and a hint of spice! I first made this Ground Beef & Pumpkin Chili a few autumns ago, and it’s been a family favorite ever since. It’s the perfect blend of savory and sweet, and honestly, it just feels like a hug in a bowl. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t your average chili. The pumpkin adds a subtle sweetness and creamy texture that takes it to a whole new level. It’s surprisingly easy to make, ready in under an hour, and it’s a fantastic way to use up that can of pumpkin you bought for pie (or just because – no judgement!). Plus, the aroma while it simmers is incredible. Seriously, your house will smell amazing.

Ingredients

Here’s what you’ll need to create this autumn masterpiece:

• 1 tablespoon avocado oil
• 1 pound ground beef
• 1 onion, diced
• 5 garlic cloves, minced
• 2 (14.5 ounce) cans diced tomatoes
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
• 1 cup broth or stock (beef or vegetable work well)
• 4 celery ribs, sliced
• 1 green bell pepper, chopped
• 2 tablespoons coconut sugar
• 1 tablespoon fresh sage, chopped
• 1 tablespoon chili powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon black pepper (or to taste)
• 1 teaspoon cayenne pepper (or to taste – start small!)
• 1 bay leaf
• Pinch of freshly grated nutmeg
• Fresh cilantro, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Avocado Oil: Benefits and Substitutions

Avocado oil is my go-to for cooking because of its high smoke point and mild flavor. But if you don’t have it, olive oil or even vegetable oil will work just fine.

Ground Beef: Choosing the Right Cut

I usually use 80/20 ground beef for this chili – the little bit of fat adds a lot of flavor. But you can use leaner beef if you prefer. Just be mindful that it might not be quite as rich. Around 500g of ground beef is perfect.

Pumpkin Puree: Fresh vs. Canned

Canned pumpkin puree is super convenient and works perfectly! Just make sure you’re using puree, not pumpkin pie filling, which already has spices added. If you’re feeling ambitious, you can absolutely roast your own pumpkin and puree it – about 1.5 cups of homemade puree will do the trick.

Spice Blend: Exploring Pumpkin Pie Spice & Chili Powder

Pumpkin pie spice is a magical blend of cinnamon, nutmeg, ginger, and cloves. It really complements the pumpkin flavor. Chili powder is a blend too, but it varies a lot! I like a mild-medium chili powder. Feel free to adjust the amount to your liking.

Regional Variations in Chili Spices

Did you know chili spice blends vary hugely across India? Some regions favour a hotter, more fiery profile, while others lean towards earthy and aromatic flavours. Feel free to experiment with adding a pinch of garam masala or cumin for an Indian-inspired twist!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the avocado oil in a large Dutch oven (or a heavy-bottomed pot) over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened – about 5-7 minutes.
2. Stir in the minced garlic, diced tomatoes, pumpkin puree, broth, sliced celery, chopped green bell pepper, coconut sugar, chopped sage, chili powder, pumpkin pie spice, salt, black pepper, cayenne pepper, bay leaf, and a pinch of nutmeg. Give everything a good stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally. This is where the magic happens! The flavors will meld together beautifully.
4. Remove the bay leaf before serving. Garnish with fresh cilantro, if desired, and serve hot.

Expert Tips

• Don’t skip the simmer! That 45 minutes is crucial for developing the flavors.
• Taste as you go. Adjust the salt, pepper, and cayenne pepper to your liking.
• A little bit of nutmeg goes a long way. Seriously, just a pinch!
• For a richer flavor, use beef broth instead of water.

Variations

This chili is a great base for experimentation!

Vegan Pumpkin Chili Adaptation

My friend Sarah is vegan, and she loves this chili! Simply substitute the ground beef with 1 (15 ounce) can of lentils (drained and rinsed) or 1 block of crumbled firm tofu.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your broth and chili powder are also gluten-free.

Adjusting the Spice Level

If you’re sensitive to spice, start with just ¼ teaspoon of cayenne pepper. You can always add more later! If you like it hot, feel free to add a pinch of red pepper flakes too.

Festival/Holiday Adaptations (Thanksgiving, Halloween)

This chili is perfect for Thanksgiving or Halloween! It’s a cozy and comforting dish that everyone will enjoy. I sometimes add a can of black beans for extra heartiness when serving a crowd.

Serving Suggestions

This chili is amazing on its own, but here are a few ideas for serving:

• Top with a dollop of sour cream or Greek yogurt (or a vegan alternative).
• Add a sprinkle of shredded cheese.
• Serve with a side of cornbread or crusty bread for dipping.
• A side of fluffy rice is also delicious!

Storage Instructions

Leftovers will keep in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. I like to portion it out into individual containers for easy lunches.

FAQs

Let’s answer some common questions:

What type of broth works best in this chili?

Beef broth adds the most richness, but vegetable broth works great too, especially if you’re looking for a lighter flavor.

Can I make this chili ahead of time?

Absolutely! In fact, the flavors develop even more overnight. Just store it in the refrigerator and reheat when you’re ready to eat.

Is it possible to freeze leftover chili?

Yes! Let it cool completely before transferring it to freezer-safe containers.

What are some good toppings for pumpkin chili?

Sour cream, shredded cheese, chopped cilantro, diced avocado, and a squeeze of lime juice are all fantastic options.

Can I use a slow cooker instead of a Dutch oven?

Yes! Brown the beef and onions first, then transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

How can I adjust the sweetness of the chili?

If you prefer a less sweet chili, reduce the amount of coconut sugar to 1 tablespoon or omit it altogether. You can also add a splash of apple cider vinegar to balance the sweetness.

Enjoy this warm and comforting Ground Beef & Pumpkin Chili! I hope it brings a little bit of autumn joy to your kitchen. Let me know in the comments what you think!