Easy Pumpkin Chili Recipe | The North Shore Moms

This recipe originally appeared on our parent site, The Local Moms Network.

This pumpkin chili recipe from Chef Debra Ponzek is a classic fall dish, full of seasonal flavors like pumpkin and butternut squash. Like all chilis, it’s versatile and can be made ahead and frozen, making it a go-to for busy  autumn nights.

Pumpkin Chili

Serves 6

  • 4 tablespoons canola oil
  • 1 pound lean ground beef
  • Kosher salt and freshly ground pepper
  • 1 Medium onion
  • 1 Green bell pepper, seeded and diced
  • 3 Garlic cloves, peeled and thinly sliced
  • 1 Zucchini, diced
  • 1 Cup peeled and diced butternut squash
  • 1 (15 ounce) can plain, unseasoned pumpkin puree
  • 2 Cups canned crushed plum tomatoes and juices
  • 2 Cups chicken stock, preferably homemade
  • 1 Teaspoon pumpkin pie spice
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 1 (15 ounce) can kidney beans, drained and rinsed

 

  1. Heat 2 tablespoons of the oil over medium-high heat in a large saute pan until shimmering.
  2. Cook the beef, breaking it up with a wooden spoon, until browned and cooked through in small pieces.
  3. Add about 1 1/2 teaspoons of salt and season to taste with pepper. Drain the meat and set aside.
  4. In the same pan, heat the remaining 2 tablespoons of oil over med-high heat. When hot, cook the onion, green pepper, and garlic for 5-6 minutes or until vegetables are tender.
  5. Return the meat to the pan along with the zucchini, squash, pumpkin puree, tomatoes, stock, pumpkin pie spice, cumin, chili powder, and about 1 1/2 teaspoons of salt.
  6. Bring to a boil, reduce heat, cover and cook at a gentle simmer for about 30 minutes. Adjust the heat to maintain the simmer.
  7. Add the kidney beans, stir the chili well, heat through, and serve.

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