Ground beef pumpkin chili is a savory one-pot dinner with black beans, tomatoes and a broth thickened by plain pumpkin purée. The pumpkin smooths out the tomato acidity and gives the chili body without making it taste like a sweet pumpkin dessert.

Table of Contents

Ingredients

450 g lean halal ground beef
150 g yellow onion, diced
8 g garlic, minced
10 g olive oil
425 g plain pumpkin purée
400 g diced tomatoes with juices
240 g canned black beans, drained
250 ml low-sodium beef broth
10 g mild chili powder
4 g ground cumin
3 g smoked paprika
4 g fine salt

How to make pumpkin chili

1. Brown the beef and onion

Heat oil in a Dutch oven over medium-high heat. Add onion and cook about 4 minutes. Add beef, breaking it up and cooking until it reaches 71°C (160°F). Stir in garlic, chili powder, cumin and paprika for 30 seconds.

Ground beef and onions browning in a Dutch oven

2. Add the pumpkin and tomatoes

Stir in pumpkin purée, tomatoes, broth and salt. Scrape up the browned bits. Bring to a gentle bubble, then reduce the heat.

Pumpkin purée and tomatoes added to the browned beef

3. Simmer and finish with beans

Simmer uncovered for about 20 minutes, stirring occasionally. Stir in the drained beans for the last 8 minutes. Add a splash of water if the chili becomes too thick to stir.

Pumpkin chili simmering with black beans

Ingredient notes

Check the can for plain purée: sweetened pie filling would throw off the seasoning. Use a mild American-style chili powder blend, not the same amount of pure cayenne. Drain and rinse the beans, then add them near the end so they stay intact.

Troubleshooting

If the chili tastes flat after simmering, taste before adding more salt; a squeeze of lime at the table can sharpen the flavor. If it is thin, simmer uncovered a little longer. If it is too thick, add water in small splashes so you do not dilute the pot all at once.

Substitutions and serving ideas

Pinto beans are a good swap. If using halal ground turkey instead, cook it to 74°C (165°F). Serve in shallow bowls with rice or cornbread if you want a larger meal. Yogurt, green onion and lime are optional and excluded from the nutrition estimate.

Storage

Divide leftovers into shallow containers and refrigerate within two hours. Use within three to four days or freeze for up to three months for best quality. Reheat to 74°C (165°F), stirring to eliminate cold pockets.

FAQs

Can I use homemade pumpkin purée? Yes, if it is unsweetened. If yours is thinner than canned, start with less broth. Can I leave out the beans? Yes; the yield and nutrition will change, and you may want less broth.

See the FoodSafety.gov guidance on storing leftovers.

See the safe minimum temperature chart for ground meat and leftovers.

More Platewiser recipes

Conclusion

This ground beef pumpkin chili is a useful way to turn a can of plain pumpkin into a savory fall dinner with black beans and tomatoes.

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Ground beef pumpkin chili with black beans in a bowl

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