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Cozy Hearty Pumpkin Dish

Featured in Big pots of steaming, hearty soup.

This cozy pumpkin chili blends ground beef with sautéed peppers, onions, and garlic. It’s mixed with beans, flavorful tomatoes, and smooth pumpkin puree, all brought together by spices like chili powder, cumin, and a pinch of cinnamon. Simmer it slowly for deep, comforting flavors that are great for fall evenings or any gathering.
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alicia in the kitchen
Updated on Mon, 09 Jun 2025 18:37:54 GMT
A bowl of warm, hearty chili featuring beans, ground beef, tomatoes, and pumpkin, topped with cilantro and avocado slices. Pin it
A bowl of warm, hearty chili featuring beans, ground beef, tomatoes, and pumpkin, topped with cilantro and avocado slices. | tasteofsavor.com

With chunks of pumpkin, warm beef, and cozy spices, this chili is super filling. Grab a bowl and get comfy, it's awesome when you need something simple and soothing on a chilly day.

INGREDIENTS

  • 1-2 tsp chunky sea or kosher salt, to taste Helps bring out all the flavors.
  • 2 tsp sweet paprika Makes the chili gently sweet and colorful.
  • 1/2 tsp fresh black pepper Gives a little kick and some depth.
  • 15 oz can of white beans, drained Different beans mean more protein and texture.
  • 1 tbsp chipotle chili powder Smoky and spicy, adds some punch.
  • 2 lbs ground beef It’s hearty, rich, and makes the chili filling.
  • 1 large onion Chopped onion sets up a tasty base.
  • 1 oz garlic (about 4-6 cloves) The garlic’s strong and zesty flavor shines through.
  • 1 cup beef broth Makes everything taste even richer.
  • 12 oz chopped pumpkin (about half a small pie pumpkin, 2.5 lbs) Turns soft and a bit sweet when it cooks.
  • 1 red bell pepper Adds some color and a bit of sweetness.
  • 2-3 tbsp avocado or olive oil Stops veggies from sticking and gives flavor when frying.
  • 2 tomatoes Toss in a fresh, zingy note.
  • 8 oz tomato sauce Thickens and gives a tart, tomato-y taste.
  • 1 cup pumpkin puree Makes things creamy and doubles down on the pumpkin flavor.
  • 1 tsp dried oregano Brings an herby taste.
  • 3 oz tomato paste Mega-concentrated tomato flavor.
  • 2 tsp garlic powder Bumps up that garlicky vibe.
  • 15 oz can of kidney beans, drained Adds even more protein and a different mouthfeel.
  • 2 1/2 tsp cumin Makes everything taste warm and earthy.
  • 2 tsp regular white sugar Smooths out any sharp, acidic notes.

INSTRUCTIONS

Step 5:
Take off the lid for the second half of cooking and keep letting it simmer. Stir it now and then so it doesn’t stick and allow it to thicken up for another hour or so.
Step 4:
Give the ground beef a mix while it cooks so there aren’t big chunks. Once it’s brown and crumbly, pour in all the seasoning, the tomato sauce and paste, pumpkin puree, beef broth, and your drained beans. Let it come up to a light boil, then drop the heat. Toss the lid on, but don’t close it all the way—leave some space for steam to slip out.
Step 3:
Shove your sautéed veggies to the side of the pot and toss in the beef. Break it into bits, cover the pot, and cook for a few minutes so the beef browns. Stir in the minced garlic so it mingles with everything until it starts smelling great. Keep moving it around until your veggies get soft.
Step 2:
Heat the olive or avocado oil in a big pot over medium. Sauté your onion until see-through, then drop in the diced pumpkin and bell pepper. Let them cook for a bit, then bring the tomatoes to the party and keep sautéing for a few extra minutes.
Step 1:
Chop up your pumpkin (peel it and scoop out the seeds first), onions, peppers, and tomatoes into bite-sized pieces so they cook evenly. Set them all aside, ready to go.

Serving and Storage Tips

  • Dollop some sour cream or sprinkle cheese on top when serving, it’s awesome.
  • Store leftovers in a sealed container in your fridge for about 4 days, or pop some in the freezer for up to 3 months.
  • A handful of fresh chopped cilantro or parsley makes it tastier and brighter.
  • Reheat gently on the stove or in the microwave, stirring occasionally for even heat.

Tips from well-known chefs

  • "Roast your pumpkin pieces before tossing them in with everything else for a richer taste." - Chef Jamie Oliver
  • "A mix of beans means more flavor and a cooler texture with every bite." - Chef Emeril Lagasse

VARIATIONS

  • Go veggie by swapping the beef for beans, tofu, or your favorite plant-based add-in.
  • Try sweet corn or toss in extra bell peppers for bonus color and a pop of sweetness.
  • If you want more spice, just splash in extra chili powders or hot sauce—make it yours!

Hearty Pumpkin Dish

A warm and satisfying pumpkin dish with beef, beans, spices, and fire-roasted flavors. Great for autumn nights when you need comforting meals.

Prep Time
30 Minutes
Cook Time
105 Minutes
Total Time
135 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 7 Servings (1 big pot)

Dietary: Gluten-Free

Ingredients

01 2-3 tbsp olive or avocado oil.
02 1 red bell pepper.
03 4-6 garlic cloves, about 1 oz.
04 1 large onion.
05 2 fresh tomatoes.
06 Half of a small pie pumpkin, about 12 oz, cut into cubes.
07 2 pounds of ground beef.
08 1 cup of beef broth.
09 8 oz of tomato sauce.
10 3 oz of thick tomato paste.
11 1 cup of pumpkin purée.
12 15 oz can of drained kidney beans.
13 15 oz can of drained white beans.
14 1 tbsp chipotle chili powder, adjust based on your heat preference.
15 2 tsp paprika.
16 2 1/2 tsp cumin powder.
17 2 tsp granulated white sugar.
18 2 tsp garlic powder.
19 1 tsp dried oregano.
20 1-2 tsp of kosher or coarse sea salt, adjusted to taste.
21 1/2 tsp freshly cracked black pepper.

Instructions

Step 01

Slice up the onions, tomatoes, bell pepper, and pumpkin into small, even chunks.

Step 02

Press down on the pumpkin's stem with a sharp knife and remove it. Cut the pumpkin evenly in half, clean out the seeds and stringy bits with a spoon (an ice cream scoop works great). Peel off the tough outer layer with a peeler, then cut it into smaller sections.

Step 03

Heat up a pot on medium and add the oil to coat the bottom.

Step 04

Drop the onions into the hot oil and cook them until they're see-through.

Step 05

Stir in the pumpkin and red bell peppers, cooking them for a short while before adding in the tomatoes. Let them cook together for a couple more minutes.

Step 06

Push the veggies to the sides of the pot. Toss the garlic right down the center and let it sizzle just until its smell comes out. Mix it into the veggies.

Step 07

Move the veggies to the edges of the pot. Add the ground beef to the middle and break it apart while it browns. Cover the pot for a bit, stirring occasionally, and crumble the meat as it cooks.

Step 08

When the beef is almost fully browned, stir in all the spices, broth, canned beans, pumpkin puree, tomato sauce, and paste.

Step 09

Let the mixture come to a gentle boil, then drop the heat to low. Keep the lid slightly cracked so steam can escape.

Step 10

Simmer for 1.5-2 hours, giving it a good stir once in a while. Halfway through, remove the lid and let it cook uncovered for the remainder of the time.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 20 g
  • Total Carbohydrate: 30 g
  • Protein: 25 g