The Simplest Pumpkin Chili Recipe

It’s fall at the homestead and that means homemade chilis and pumpkin galore. Come along as I show you how to make the best simple pumpkin chili recipe, a family favorite all fall and winter long.

It’s fall at the homestead and that means homemade chilis and pumpkin galore. Come along as I show you how to make the best cozy pumpkin chili recipe, a family favorite all fall and winter long.

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Note: We have updated this post to reflect my family’s favorite way of making it, which is with ground beef! Although you can still certainly use ground lamb, or any meat of choice, this chili will become a staple in your household in no time. 🙂

A favorite for the cold, cozy nights of fall

During the fall and winter months, the sun starts to set earlier and earlier here in the Pacific Northwest. Sometimes as early as 4pm!

It might be dark outside, but it’s warm and cozy inside our home. Especially on the nights I make this easy pumpkin chili recipe!

I love that this pumpkin chili recipe uses so many great ingredients. Using up homemade pumpkin puree is so much fun each fall, and this is one of my favorite recipes to do it with.

If you are like me and always have a ton of pumpkin puree to go through each fall, try some of our other favorites!

Dinner in a Pumpkin

Sourdough Pumpkin Biscuits

Creamy Pumpkin Carrot Pasta Sauce

Pumpkin Protein Muffins

Homemade Pumpkin Ice Cream

Could you Make this Chili with any meat?

Absolutely! This would go great with beef, lamb, pork, or even homemade meatballs with whatever meat you have in the fridge.

Does chili freeze well?

Yes! Chili is one of my favorite dishes to make a big batch of and then freeze it for a day when we go hiking in the cold and want to come home to a warm, hearty meal.

Update: After years of making this recipe, I recently made a huge batch to freeze for postpartum after our third baby. Get more freezer recipe ideas in this freezer meal prep post!

Health Benefits of Pumpkin

Besides being the perfect home decor during fall time, pumpkins have numerous health benefits. They are just like every other squash or vegetable, packed full of nutrients and other health benefits. Here are some of the health benefits (source):

Pumpkin is packed with vitamins and minerals and contains beta-carotene, which our bodies convert into Vitamin A.

Second, pumpkin is high in antioxidants, potassium, Vitamin C, and fiber.

With all the health benefits of pumpkins and other winter squashes, it’s no surprise that I like to make squashes once or twice a week in the fall and winter.

I am a believer that food is the #1 source of vitality in our lives. If there was only one thing I could spend our monthly budget on, it would be good, wholesome food. And it just tastes so good!

Equipment Needed

Sharp Knife and cutting board

Large stovetop pot or dutch oven

Measuring cups and spoons

Cheese grater

Pumpkin Chili Recipe

Ingredients

2 tsp olive oil or lard (we like bacon fat for this one!)

1 lb ground beef (any meat will do)

1 white onion, chopped

3 medium sized carrots, chopped

4 cloves garlic, chopped

1 can (14 oz) pumpkin puree, or half a pumpkin chopped, roasted

1 can (14 oz) diced tomatoes

3 cups bone broth, or more depending on desired thickness

2 tsp salt

1 tsp pepper

1 ½ tsp chili powder

Toppings (optional)

Fresh parsley (garnish)

Grated cheddar cheese

Sour cream

Pumpkin or sunflower seeds

Fresh sliced avocado

How to Make Pumpkin Chili

Preheat a stovetop on medium heat and add the olive oil or fat of choice. Once warm, add the meat until starting to brown.

Add the onions and carrots and cook for about 5 minutes, until onion is translucent.

Add the garlic and cook another 1-2 minutes.

Then add the pumpkin, tomatoes, bone broth, salt, pepper, and chili powder and stir to combine. Simmer on medium-low for 20-30 minutes, stirring occasionally. Note: if you’d like a thicker chili, leave the lid off so some of the water evaporates. For a more soupy consistency, cover with a lid, and add more broth as needed.

Serve and add toppings as desired!

What to serve with Pumpkin Chili

I always serve our soups with a kale salad on the side. We rip up farm fresh kale leaves, top with pumpkin seeds, fruit, and parmesan cheese. Then I just mix up a homemade dressing with three parts olive oil to one part apple cider vinegar and one part dijon mustard. Add salt and pepper and mix together with a fork. It is so….. delicious. Read about some of the amazing health benefits of kale here.

For another easy veggie option, try making crispy Brussels sprouts on the stove.

Or since the chili is a full meal on its own, you could just serve the chili with a slice of warm sourdough bread and call it a day. This is by far my favorite way to enjoy soups and chilis.

What to do with Leftover Pumpkin

As soon as I can, I make a bunch of pureed pumpkin and then freeze it in small bags to pull out each week throughout the fall and winter.

First I like to make pumpkin pancakes. It’s a quick and easy way to use up leftover pumpkin.

My family also loves pumpkin biscuits and pumpkin muffins.

And then of course I always save some pumpkin for my Thanksgiving dinner menu. I use it in the sweet potato casserole as well as the pumpkin pie! You can find both of those recipes in this post.

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Thank you so much for stopping by the Duvall Homestead!