If you’re searching for a cozy, flavorful meal that brings a delightful twist to classic chili, the Pioneer Woman Pumpkin Chili Recipe is exactly what you need. This dish combines the warmth of traditional chili spices with the subtle sweetness and creamy texture of pumpkin purée, creating a comforting bowl that’s perfect for chilly evenings or any time you crave something hearty and unique. It’s rich, satisfying, and surprisingly easy to make, making it a family favorite and a wonderful way to welcome fall flavors into your kitchen.
Ingredients You’ll Need
Every ingredient in the Pioneer Woman Pumpkin Chili Recipe plays an important role in building layers of flavor, texture, and color. From the savory ground meat to the vibrant veggies and fragrant spices, your pantry staples come alive to create a truly memorable chili.
- Olive oil: Used to brown the meat and sauté the vegetables, contributing a smooth richness.
- Ground beef (or turkey): Provides a hearty base with plenty of savory flavor—turkey is a great lean alternative.
- Onion: Adds sweetness and depth when sautéed until soft and translucent.
- Green bell pepper: Brings a mild, fresh crunch and a splash of color to the chili.
- Garlic: Infuses the dish with aromatic warmth that awakens the palate.
- Pumpkin purée: The star ingredient that adds creaminess and a subtle earthy sweetness unique to this chili.
- Diced tomatoes: Provide vibrant acidity and chunky texture, balancing richness.
- Kidney beans: Offer a smooth, hearty bite and add protein and fiber.
- Black beans: Bring additional texture and earthiness for a well-rounded chili.
- Beef or chicken broth: Enhances the chili’s flavor and adds necessary moisture for simmering.
- Chili powder: Delivers the signature spicy warmth that defines chili.
- Ground cumin: Adds smoky, savory notes that deepen the overall taste profile.
- Paprika: Offers mild heat and a hint of sweetness to brighten the dish.
- Salt and pepper: Essential seasonings that bring balance and enhance all the other flavors.
- Optional toppings: Sour cream, shredded cheese, and sliced green onions add creamy, cheesy, and fresh finishing touches.
How to Make Pioneer Woman Pumpkin Chili Recipe
Step 1: Brown the Meat
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook it until it’s nicely browned, breaking it up with a spoon as it cooks. This step builds the savory foundation for your chili. If there’s excess fat, drain it off so your chili won’t be greasy.
Step 2: Sauté the Vegetables
Once the meat is browned, toss in the diced onion, green bell pepper, and minced garlic. Sauté everything for about 3 to 4 minutes, until the vegetables soften and the garlic releases its intoxicating aroma. This combination melds beautifully with the meat and spices to give your chili a wonderful depth of flavor.
Step 3: Stir in the Pumpkin and Beans
Now it’s time for the magic ingredient. Add the pumpkin purée, diced tomatoes, kidney beans, and black beans to the pot. Pour in the broth and sprinkle in the chili powder, cumin, paprika, salt, and pepper. Give everything a good stir to combine well—this is when your chili really starts coming to life with its hearty, hearty goodness.
Step 4: Simmer and Develop Flavor
Reduce the heat to low, cover your pot, and let your chili simmer gently for 30 to 45 minutes. Stir occasionally to prevent sticking and allow the flavors to marry beautifully. This slow simmering ensures the spices mellow, the pumpkin adds velvety richness, and all the ingredients come together in perfect harmony.
Step 5: Taste and Serve Warm
Before serving, taste your chili and adjust the seasonings if needed. Ladle it into bowls and offer optional toppings like sour cream, shredded cheese, or sliced green onions to customize each serving with creamy, cheesy, and fresh finishes that everyone will love.
How to Serve Pioneer Woman Pumpkin Chili Recipe
Garnishes
The joy of this chili extends beyond the pot. Toppings such as a generous dollop of sour cream add a cooling contrast to the chili’s warmth, while shredded cheese melts ever so slightly into each bite, creating silky, rich pockets of flavor. Freshly sliced green onions lend a crisp, bright note that lifts the whole dish.
Side Dishes
This chili pairs wonderfully with classic sides like warm cornbread or crunchy tortilla chips, both perfect for scooping up every bit of that delicious pumpkin-infused sauce. You can also serve it with a simple green salad or over a bed of fluffy rice to make the meal even more substantial.
Creative Ways to Present
For a fun twist, serve this chili in tiny bread bowls for individual servings that look as inviting as they taste. Or top it over baked potatoes for a comforting, filling dinner. You can also turn it into a chili mac by stirring in cooked pasta before serving, making it a new favorite family feast.
Make Ahead and Storage
Storing Leftovers
The Pioneer Woman Pumpkin Chili Recipe tastes even better the next day, as the flavors continue to meld. You can store any leftovers in an airtight container in the refrigerator for up to 4 days. Simply reheat gently on the stove or in the microwave when you’re ready for another comforting bowl.
Freezing
This chili freezes beautifully, making it a fantastic make-ahead option. Let it cool completely, then transfer portions to freezer-safe containers or bags. It will keep well for up to 3 months. When you want a ready-made meal, just thaw in the fridge overnight and warm it up.
Reheating
Reheat your chili over medium-low heat on the stove, stirring occasionally to ensure it heats evenly. Add a splash of broth or water if it looks too thick. Alternatively, microwave individual servings until steaming hot, topping with fresh garnishes each time for that perfect finishing touch.
FAQs
Can I make this chili vegetarian?
Absolutely! You can skip the ground beef or turkey and add extra beans, lentils, or even chopped mushrooms for a hearty vegetarian version of the Pioneer Woman Pumpkin Chili Recipe. Just sauté your veggies well and adjust the seasoning to taste.
Is canned pumpkin the same as pumpkin pie filling?
No, for this recipe, canned pumpkin purée is recommended, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that can alter the flavor of the chili. Plain canned pumpkin purée gives you that natural, creamy texture and subtle sweetness you want.
How spicy is this chili?
This chili has a warm, moderate heat level from the chili powder and paprika—enough to please spice lovers without overwhelming those who prefer mild flavors. You can always adjust the amount of chili powder or add cayenne pepper if you want to turn up the heat.
Can I use ground turkey instead of beef?
Yes, ground turkey is a great lean alternative that works perfectly in this chili. It keeps the dish lighter without sacrificing the hearty texture. Just be mindful to brown it thoroughly for the best flavor.
What’s the best way to thicken the chili if it’s too watery?
If the chili seems a bit thin after simmering, uncover the pot and let it simmer a bit longer to reduce the liquid. You can also mash a few beans against the side of the pot to naturally thicken the chili or stir in a tablespoon of tomato paste for added body and richness.
Final Thoughts
There’s something truly special about a bowl of the Pioneer Woman Pumpkin Chili Recipe that warms your soul and comforts your belly. It’s a beautiful blend of savory, spicy, and subtly sweet flavors combined with cozy textures that make any meal feel like a celebration. Give this recipe a try—you might just find your new go-to dish for fall and beyond, perfect for sharing with family and friends on any occasion.
Print
Pioneer Woman Pumpkin Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Pioneer Woman Pumpkin Chili is a hearty and flavorful twist on traditional chili, combining ground beef, pumpkin purée, beans, and warming spices. Perfect for fall or anytime you want a comforting, nutritious meal with a subtle sweetness from pumpkin.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin purée
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Optional Toppings
- Sour cream
- Shredded cheese
- Sliced green onions
Instructions
- Cook the Ground Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary to reduce greasiness.
- Sauté Vegetables: Add the diced onion, green bell pepper, and minced garlic to the pot. Sauté for 3-4 minutes until the vegetables are softened and fragrant, enhancing the chili’s depth of flavor.
- Add Remaining Ingredients: Stir in the pumpkin purée, diced tomatoes, kidney beans, black beans, beef or chicken broth, chili powder, ground cumin, paprika, salt, and pepper. Mix well to combine all flavors evenly.
- Simmer the Chili: Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for 30-45 minutes, stirring occasionally. This allows the flavors to meld beautifully and the chili to thicken.
- Serve: Taste and adjust seasonings as needed. Serve the chili warm, topped with optional sour cream, shredded cheese, and sliced green onions for added creaminess and freshness.
Notes
- You can substitute ground turkey for ground beef for a leaner chili option.
- If you prefer a spicier chili, add a pinch of cayenne pepper or chopped jalapeños.
- Leftovers store well in the refrigerator for 3-4 days and also freeze well for up to 3 months.
- For a thicker consistency, simmer uncovered for the last 10 minutes of cooking.
- Use low-sodium broth to control salt content.
