Oh, hey there! Fall is *totally* my season – the leaves changing, the cozy sweaters, and, of course, all the amazing flavors! And when it comes to easy weeknight dinners that scream “autumn,” nothing beats a good chili. But, trust me, this isn’t just *any* chili. This Easy Pumpkin Chili Recipe is where it’s at!

I know, I know, pumpkin in chili sounds kinda weird, right? But seriously, the subtle sweetness of the pumpkin with all those savory spices? Wow! It’s like a warm hug in a bowl. I’ve been tweaking chili recipes for years, and this one? This one’s a keeper. You’ve gotta try it to believe it!

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Why You’ll Love This Easy Pumpkin Chili Recipe

Okay, so why *this* chili? Let me tell you! This Easy Pumpkin Chili Recipe is seriously a lifesaver. I mean, who has tons of time to cook during the week? Not me! That’s why you’ll absolutely adore this recipe. It’s:

Quick and Easy Weeknight Meal

Seriously, from start to finish, you’re looking at under an hour. And most of that is just letting it simmer and get happy! Perfect for those crazy weeknights when you’re starving.

Delicious and Unique Flavor Combination

Pumpkin *and* chili? Yep! The subtle sweetness of the pumpkin just works wonders with all those warm chili spices. It’s a flavor party in your mouth, I swear!

Hearty and Filling

This chili is packed with ground beef, beans, and all sorts of good stuff. It’ll keep you full and satisfied for hours! No more late-night snacking, woo-hoo!

Ingredients for Your Easy Pumpkin Chili Recipe

Alright, let’s talk ingredients! Don’t worry, nothing too fancy here. We’re keeping it simple and easy, just like I promised! You’ll want to grab:

2 cloves garlic, minced (Trust me, fresh is best!)
1 yellow onion, diced (About a cup or so)
2 Tbsp olive oil (For sautéing, yum!)
1 lb ground beef (I usually go for lean)
1 15oz can kidney beans, drained (Rinsed too!)
1 15oz can black beans, drained (Same here, rinse ’em!)
1 15oz can petite diced tomatoes (With the juices, don’t drain!)
1 15oz can pumpkin purée (NOT pumpkin pie filling, big difference!)
1/2 6oz can tomato paste (5 Tbsp) (That’s about half the small can)
2 cups water (Plain ol’ water does the trick!)
1 Tbsp chili powder (Adjust to your liking!)
1/2 tsp smoked paprika (Adds a *smoky* kick!)
1 tsp ground cumin (Earthy and warm – so good!)
1/4 tsp garlic powder (Just a pinch!)
1/2 tsp onion powder (More oniony goodness!)
1/4 tsp freshly cracked black pepper (Freshly cracked is key!)
1 tsp salt (Or more, to taste!)

How to Prepare This Easy Pumpkin Chili Recipe: Step-by-Step Instructions

Okay, ready to get cooking? This Easy Pumpkin Chili Recipe is super simple, I promise! Just follow these steps, and you’ll have a pot of deliciousness in no time!

Sauté the Aromatics

First, you’ll want to mince those garlic cloves and dice up the onion. Then, grab your biggest pot and heat up the olive oil over medium heat. Toss in the garlic and onion, and sauté until the onions are nice and tender – about 5 minutes should do it. Your kitchen should be smelling amazing right about now!

Brown the Ground Beef

Now, add in that ground beef! Break it up with a spoon and cook until it’s browned all over. Make sure there’s no pink left! Once it’s cooked, go ahead and drain off any excess fat. Nobody wants greasy chili, right?

Combine Ingredients and Simmer

Time to get everything else in the pot! Add those drained kidney beans and black beans, the diced tomatoes (don’t drain ’em!), the pumpkin purée, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt. Give it all a good stir to combine.

Now, pop a lid on the pot and let that chili come up to a simmer. Once it’s simmering, give it a stir every now and then to make sure nothing’s sticking to the bottom. Let it simmer for about 30 minutes. This is where all those amazing flavors really start to meld together!

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Season and Serve Your Easy Pumpkin Chili

After simmering for 30 minutes, give your Easy Pumpkin Chili a taste! Now’s the time to add more salt if you think it needs it. Remember, you can always add more, but you can’t take it away! Serve it up hot with your favorite toppings. I personally love a dollop of sour cream, some shredded cheese, and a sprinkle of green onion. Oh, and don’t forget the corn chips for dipping!

Tips for the Best Easy Pumpkin Chili Recipe

Want to take your Easy Pumpkin Chili Recipe from good to *amazing*? I’ve got a few tricks up my sleeve that I’m happy to share! These tips are all about maximizing the flavor and getting that perfect chili texture. Trust me, they make a difference!

Adjusting the Spice Level

Not a fan of too much heat? No problem! Start with a little less chili powder and taste as you go. You can always add more! If you *really* want to tame the spice, a dollop of sour cream or a squeeze of lime juice can help. On the other hand, if you’re a spice fiend like me, add a pinch of cayenne pepper or some diced jalapeños. Yum!

Achieving the Perfect Consistency

Is your chili too thick? Just add a little more water, a quarter cup at a time, until it reaches your desired consistency. If it’s too thin, simmer it for a bit longer without the lid to let some of the liquid evaporate. You can also stir in a tablespoon of cornstarch mixed with a little cold water to thicken it up quickly.

Choosing the Right Toppings

Toppings are key! Seriously, they can make or break a chili. My go-to’s are sour cream, shredded cheddar cheese, chopped green onions, and crispy corn chips. But don’t be afraid to get creative! Avocado, cilantro, a squeeze of lime – the possibilities are endless!

Variations on This Easy Pumpkin Chili Recipe

Okay, so you’ve made the basic Easy Pumpkin Chili Recipe and loved it? Awesome! Now, let’s get a little crazy and try some variations! The best part about chili is that it’s super versatile. You can totally customize it to your own tastes and preferences. Here are a few ideas to get you started!

Vegetarian Easy Pumpkin Chili

Want to skip the meat? No problem! Just swap out the ground beef for some plant-based protein. I love using crumbled tempeh or a can of lentils. You could even use a mix of both! Just make sure to adjust the cooking time as needed.

Adding More Vegetables

Want to sneak in some extra veggies? Go for it! Diced bell peppers (any color!), corn kernels, or even some chopped zucchini would be delicious in this chili. Just toss them in when you add the other ingredients and let them simmer away.

Different Bean Options

Not a fan of kidney beans or black beans? No worries! You can totally use other types of beans. Pinto beans, cannellini beans, or even great northern beans would all work well. Just make sure they’re cooked and drained before you add them to the chili.

Serving Suggestions for Your Easy Pumpkin Chili Recipe

Okay, so you’ve got this amazing pot of Easy Pumpkin Chili bubbling away… now what? Well, you gotta have some sides, right? Here are a few of my faves to make it a complete meal!

Classic Sides

You can’t go wrong with cornbread! Seriously, it’s the perfect pairing. Or, if you’re feeling lazy (like me, sometimes!), just grab a box of crackers. Either way, you need something to soak up all that delicious chili!

Fresh Garnishes

Don’t forget the toppings! A dollop of sour cream is a must, in my book. And some shredded cheese? Yes, please! Chopped green onions add a nice little bite, too. Oh, and a sprinkle of cilantro if you’re feeling fancy!

Storing and Reheating Your Easy Pumpkin Chili

Okay, so you made a big batch of this Easy Pumpkin Chili Recipe (smart move!) and have some leftovers? Awesome! Here’s how to keep it fresh and get it back to piping hot perfection!

Refrigerator Storage

Just let the chili cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll keep for up to 3 days, easy! Perfect for lunch or another quick dinner.

Reheating Methods

When you’re ready to dig in again, you’ve got options! You can reheat it on the stovetop over medium heat, stirring occasionally, until it’s heated through. Or, if you’re in a hurry, just microwave it for a few minutes, stirring every minute or so. Just be careful, it splatters!

Nutritional Information for Easy Pumpkin Chili Recipe

Okay, quick note! Just so you know, the nutrition info can vary *a lot* depending on the brands and ingredients you use. So, don’t take it as gospel, okay?

Frequently Asked Questions About Easy Pumpkin Chili Recipe

Got questions about this Easy Pumpkin Chili Recipe? I figured you might! Here are a few of the most common questions I get asked. Hopefully, this helps you out!

Can I freeze this Easy Pumpkin Chili Recipe?

Absolutely! This chili freezes like a dream. Just let it cool completely, then portion it out into freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, just thaw it in the fridge overnight and reheat as usual. Easy peasy!

Is this Easy Pumpkin Chili Recipe gluten-free?

Good question! As written, this Easy Pumpkin Chili Recipe *is* gluten-free. But you’ll want to double-check the labels on all your ingredients, especially the chili powder, to make sure there aren’t any sneaky gluten-containing additives. And, obviously, skip the crackers if you’re avoiding gluten!

Can I make this Easy Pumpkin Chili Recipe in a slow cooker?

You betcha! Slow cookers are perfect for chili! Just brown the ground beef on the stovetop first, then toss everything into your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Your house will smell amazing all day!

Enjoyed This Easy Pumpkin Chili Recipe? Leave a Comment and Rate It!

Hey, if you loved this Easy Pumpkin Chili Recipe as much as I do, let me know in the comments! And don’t forget to give it a rating – it helps other chili lovers find it!