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Easy Pumpkin Chili served in a bowl, showcasing fall comfort food elements.

Easy Pumpkin Chili — Fall One Pot Comfort

A cozy, hearty chili that combines pumpkin for richness without sweetness, perfect for fall weather.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef (80 to 90 percent lean) Can substitute with ground turkey.
  • 1 medium Onion, diced Yellow or white onions work well.
  • 3 cloves Garlic, minced Garlic powder can be used as an alternative.
  • 1 can Pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 1 can Diced tomatoes Canned tomatoes are perfect for this recipe.
  • 1 cup Tomato sauce or crushed tomatoes Adds more body to the chili.
  • 2 cans Beans (black beans, kidney beans, or pinto) Choose one or two cans based on desired heartiness.
  • 2 cups Beef broth Can substitute with water and a bouillon cube.
  • 2 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika Key for the smoky flavor.
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 pinch Cinnamon Optional but highly recommended.
  • 1 optional Jalapeno, cayenne, or hot sauce For additional heat.
Toppings (optional)
  • 1 cup Shredded cheddar
  • 1/2 cup Sour cream
  • 1/4 cup Cilantro, chopped
  • 1/4 cup Green onion, sliced
  • 1 cup Crunchy chips Such as tortilla chips.

Method
 

Preparation
  1. Brown the beef: Set the Instant Pot to sauté. Add the ground beef and cook until it’s mostly browned, breaking it up as you go. Spoon out excess grease if needed.
  2. Add onion and garlic: Toss them in and cook for 2 to 3 minutes until the onion is slightly soft.
  3. Season it: Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir for about 30 seconds to awaken the spices.
  4. Add the rest: Stir in the pumpkin puree, diced tomatoes, tomato sauce, drained and rinsed beans, and broth. Mix well and scrape the bottom to prevent sticking.
  5. Pressure cook: Seal the lid and cook on high pressure for 12 minutes. Allow the pressure to naturally release for 10 minutes, then quick release the rest.
  6. Taste and adjust: Add more salt, chili powder, or hot sauce as desired. If the chili is thicker than preferred, stir in a bit more broth.

Notes

This chili tastes even better the next day!
Storage: Cool before storing in an airtight container for up to 4 days in the fridge, or freeze in portions for up to 3 months.