Easy Pumpkin Chili Recipe

Hearty stovetop pumpkin beef chilli with fresh veggies. This easy, comforting chilli recipe combines fall flavours with classic chilli for the best comfort food!


– 1 Tbsp avocado oil – 1 medium-sized yellow onion diced – 2 large carrots chopped – 1 red bell pepper chopped – 4 cloves garlic minced – 1 lb ground beef – 1 (15-oz.) can pureed pumpkin – 1 (15-oz.) can diced tomatoe – 1 (15-oz.) can black bean – 1 to 3 cups chicken broth* – 1 to 2 Tbsp pure maple syrup or brown sugar optional – 2 Tbsp chili powder – ½ tsp pumpkin pie spice – 1 tsp sea salt to taste


In a large Dutch oven, heat avocado oil over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened.

Step 1

Add chopped carrots, bell pepper, and garlic. Cover the pot and cook for 3–5 minutes, stirring occasionally, until the vegetables soften.

Step 2

Moving the vegetables to one side of the pot makes room for the ground beef. Mix ground beef with vegetables after browning and breaking it up with a spatula.

Step 3

Stir in the remaining pumpkin puree, diced tomatoes, black beans, chicken broth, pure maple syrup, chilli powder, pumpkin pie spice, and sea salt until well combined. 

Step 4

Cover the pot and lower heat to medium. Cover and boil the chilli for 15 minutes, stirring occasionally. Cook chilli at a gentle simmer for an hour, stirring occasionally, if you have time.

Step 5

Top pumpkin chilli with sour cream, grated cheese, chives, crispy chopped bacon, avocado, etc.

Step 6

See Also

See Also

Butternut Squash and Yam Curry Recipe