Nothing warms you up quite like a big bowl of smoky pumpkin beef chili when the temperature drops. I swear, this recipe has saved more than a few chilly evenings in our house – it’s like a cozy hug in a bowl! The magic happens when rich beef, sweet pumpkin, and that irresistible smokiness from the paprika come together. My kids used to turn their noses up at anything with pumpkin until they tried this chili – now they beg for it every fall. Trust me, this isn’t your average chili. That hint of pumpkin makes it special without being overwhelming. Perfect for game days, weeknight dinners, or whenever you need some serious comfort food.
Why You’ll Love This Smoky Pumpkin Beef Chili
Oh, where do I even start? This smoky pumpkin beef chili is one of those recipes that just works every time. Here’s why it’s become my go-to:
- Rich, cozy flavors—the pumpkin adds this subtle sweetness that balances the smoky paprika and savory beef perfectly. It’s like autumn in a bowl!
- So easy to make—just brown the beef, toss everything in, and let it simmer. No fancy techniques, just good, hearty food.
- Super versatile—eat it as-is, pile on toppings, or even stretch it with extra beans or rice if you’re feeding a crowd.
Seriously, it’s the kind of meal that makes everyone ask for seconds—and the recipe.
Ingredients for Smoky Pumpkin Beef Chili
Here’s everything you’ll need for that deep, smoky flavor we love:
- 1 lb ground beef (80/20 blend) – the little extra fat keeps it juicy
- 1 cup pumpkin puree – NOT pie filling (we’ll talk about this below)
- 1 onion, diced – yellow or white, whatever’s in your pantry
- 2 cloves garlic, minced – fresh is best but 1/2 tsp powder works in a pinch
- 1 can (14.5 oz) diced tomatoes – juices and all
- 1 can (15 oz) kidney beans, drained – or black beans if you prefer
- 2 tbsp chili powder – the backbone of flavor
- 1 tsp smoked paprika – this is where the magic happens
- 1 tsp cumin – for that earthy warmth
- 1/2 tsp salt – plus more to taste
- 1/4 tsp black pepper – freshly cracked if you have it
- 1 cup beef broth – low-sodium lets you control the salt
Ingredient Notes & Substitutions
About that pumpkin – canned puree works great (Libby’s is my go-to), but if you’ve roasted fresh pumpkin, even better! Just make sure it’s unsweetened. Vegetarian? Swap the beef for ground turkey or plant-based crumbles. Not a fan of kidney beans? Pinto or black beans work beautifully. And if you like heat, toss in a diced jalapeño with the onions or add 1/4 tsp cayenne with the spices. The beauty of chili is how forgiving it is!
How to Make Smoky Pumpkin Beef Chili
Alright, let’s get cooking! This chili comes together so easily – I promise you’ll be amazed at how much flavor we can build in just one pot. Here’s how I do it:
- Brown that beef good. Heat a large pot or Dutch oven over medium-high. Crumble in your ground beef and let it get nice and browned – don’t rush this step! Those crispy bits equal flavor. About 5-7 minutes should do it.
- Add your aromatics. Toss in the diced onion and minced garlic, stirring until they soften and smell amazing – about 3 minutes. If the pan looks dry, add a splash of broth to scrape up any tasty browned bits.
- Spice things up. Now for the fun part! Dump in all your spices – chili powder, smoked paprika, cumin, salt, and pepper. Stir for about 30 seconds until your kitchen smells like heaven.
- Bring it all together. Add the pumpkin, tomatoes (with their juices), drained beans, and beef broth. Give it a good stir – don’t worry if it looks thin, the pumpkin will thicken it up beautifully.
- Simmer to perfection. Reduce heat to low, partially cover, and let it bubble gently for 25-30 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when the flavors have melded and the chili has thickened slightly.
Tips for Perfect Smoky Pumpkin Beef Chili
Want my secret tricks? Don’t drain all the fat after browning the beef – leave about 1 tbsp for extra richness. Toast your spices with the onions for 30 seconds to wake up their flavors. And if you love smoke, add an extra 1/2 tsp smoked paprika at the end – it makes all the difference!
Serving Suggestions for Smoky Pumpkin Beef Chili
Oh, the toppings! That’s where this chili really shines. I love a dollop of sour cream to cool things down, a sprinkle of cheddar cheese for gooey goodness, or a handful of fresh cilantro for a bright pop. And don’t forget the cornbread on the side – it’s perfect for soaking up every last bit. If you’re feeling fancy, serve it over rice for a heartier meal. Trust me, everyone will be diving in for seconds!
Storing & Reheating Smoky Pumpkin Beef Chili
Here’s the best part – this chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. Freeze portions in freezer bags (lay flat to save space) for 2 months. To reheat, warm gently on the stovetop with a splash of broth to loosen it up, or microwave in 30-second bursts, stirring between each. Pro tip: If freezing, leave out the beans and add fresh when reheating – they hold up better that way!
Smoky Pumpkin Beef Chili Nutritional Info
Just so you know, these numbers are estimates (we all measure a “bowl” a little differently!). Per serving, you’re looking at about 320 calories, with 24g protein from that hearty beef and beans. The pumpkin keeps it reasonable with 28g carbs (7g fiber!). Not bad for such a satisfying meal, right? I always say the real nutrition is in the happiness it brings!
Smoky Pumpkin Beef Chili FAQs
I get questions about this chili all the time—here are the ones that pop up most:
“Can I use butternut squash instead of pumpkin?” Absolutely! Roasted butternut puree works almost identically—just expect a slightly sweeter flavor. I’ve even used leftover sweet potato in a pinch!
“How do I make it spicier?” Easy! Add a diced jalapeño with the onions, bump up the chili powder to 3 tbsp, or stir in 1/4 tsp cayenne with the other spices. My husband always adds hot sauce to his bowl.
“Is this chili freezer-friendly?” Oh yes—it freezes like a dream! Just thaw overnight in the fridge and reheat gently. The flavors deepen beautifully after freezing.
“Can I make it in a slow cooker?” Definitely! Brown the beef first (don’t skip this!), then dump everything in and cook on LOW for 6-8 hours. The house will smell amazing!
Did you make this smoky pumpkin beef chili? I’d love to hear how it turned out! Rate the recipe below or tag me on Instagram—nothing makes me happier than seeing your cozy chili bowls. Happy cooking!
Print35-Minute Smoky Pumpkin Beef Chili Will Wow Your Tastebuds
A hearty and flavorful chili with smoky pumpkin and tender beef, perfect for cold nights.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 lb ground beef
- 1 cup pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
Instructions
- Brown the beef in a large pot over medium heat.
- Add onion and garlic, cook until softened.
- Stir in pumpkin, tomatoes, beans, chili powder, smoked paprika, cumin, salt, and pepper.
- Pour in beef broth and bring to a simmer.
- Cook for 25-30 minutes, stirring occasionally.
- Serve hot with optional toppings like sour cream or cheese.
Notes
- For extra heat, add a pinch of cayenne pepper.
- Use fresh pumpkin puree for the best flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 55mg
