Can I make this chili vegetarian?

I’ve actually tried making it without the beef, and it works beautifully. I just replace the ground beef with extra beans or lentils. The pumpkin and spices still create that creamy, comforting texture, so you won’t miss the meat at all.

How can I adjust the spice level?

When I make this chili, I usually keep it mildly spicy so everyone can enjoy it. But if I’m craving heat, I add a pinch of cayenne or a few dashes of hot sauce while it simmers. It’s easy to control, and the flavors stay balanced.

Can I prepare this ahead of time?

Absolutely. I often make a big batch a day before and let it sit in the fridge. The flavors actually deepen overnight, making it even more delicious. Just reheat gently on the stove before serving.

What toppings do you recommend?

I love experimenting here. A little shredded cheese and a dollop of sour cream are classic, but sometimes I add chopped green onions, crushed corn chips, or even a swirl of Greek yogurt. Each topping changes the experience slightly, and it’s fun to mix it up.

Hearty Pumpkin Chili Recipe

Description

Hearty Pumpkin Chili is a flavorful, weight-loss-friendly recipe featuring pumpkin as the main ingredient. Packed with protein from beans and beef, fiber, and warming spices, it’s a satisfying, low-calorie meal that keeps you full and nourished.

Ingredients

Chili

2 cloves garlic

1 yellow onion

2 Tbsp olive oil

1 lb. ground beef

1 15oz. can kidney beans, drained

1 15oz. can black beans, drained

1 15oz. can petite diced tomatoes

1 15oz. can pumpkin purée

1/2 6oz. can tomato paste (5 Tbsp)

2 cups water

Chili Seasoning

1 Tbsp chili powder

1/2 tsp smoked paprika

1 tsp ground cumin

1/4 tsp garlic powder

1/2 tsp onion powder

1/4 tsp freshly cracked black pepper

1 tsp salt

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Instructions

Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).

Add the ground beef and continue to cook until the beef is browned and cooked through.

Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.

Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.

After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Prep Time: 10 min
Cook Time: 40 min
Category: Main Dish
Method: Stovetop
Cuisine: Fall/Seasonal