Pumpkin Chili with Ground Beef and Black Beans: The Cozy Powerhouse Your Weeknight’s Been Begging For

You want dinner that punches above its weight? This is it. Pumpkin Chili with Ground Beef and Black Beans tastes like it simmered all day, but it’s weeknight fast, budget-smart, and outrageously satisfying.

It’s smoky, slightly sweet, and loaded with protein and fiber—like a weighted blanket for your taste buds. And yes, the pumpkin belongs here. Expect bowls to vanish, seconds to happen, and lunches tomorrow to mysteriously “disappear.”

What Makes This Recipe Awesome

This chili hits the sweet spot between bold and balanced.

The pumpkin doesn’t scream “pie”—it melts into the sauce to add body, creaminess, and gentle sweetness that upgrades the spices. The beef brings rich flavor, and black beans deliver texture and fiber that keep you full.

It’s comfort food with a purpose: fast to make, easy to scale, and perfect for meal prep. Plus, this base is ridiculously customizable: heat level, toppings, and even the protein are totally up to you.

It’s the fall-winter MVP, but honestly, it slaps year-round.

What You’ll Need (Ingredients)

• 1.25 to 1.5 lbs ground beef (80–90% lean)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon (the secret move)
• 1/4 to 1/2 teaspoon chipotle chili powder or cayenne (to taste)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups beef broth (or chicken/vegetable)
• 1 tablespoon tomato paste
• 1 tablespoon apple cider vinegar (brightness!)
• 1 tablespoon olive oil (if beef is very lean)
• Optional add-ins: 1 small jalapeño (minced), 1 teaspoon cocoa powder, 1 teaspoon brown sugar or maple syrup for balance
• Toppings: sour cream or Greek yogurt, shredded cheddar, sliced green onions, cilantro, avocado, lime wedges, tortilla chips

The Method – Instructions

1. Heat the pot. Grab a heavy pot or Dutch oven over medium-high heat. If using lean beef, add olive oil. You want a hot surface for proper browning, not gray, steamed sadness.
2. Brown the beef. Add ground beef, season lightly with salt, and break it up.

   Cook until deeply browned with crispy bits, 6–8 minutes. Drain excess fat if needed, but leave a tablespoon for flavor.

3. Build the base. Add diced onion and bell pepper. Sauté 4–5 minutes until softened.

   Stir in garlic for 30 seconds until fragrant—but not burnt. We’re not making garlic confetti here.

4. Toast the spices. Add chili powder, cumin, smoked paprika, cinnamon, and chipotle/cayenne. Stir 30–45 seconds.

   Toasting blooms their flavor and makes your kitchen smell like you know what you’re doing.

5. Tomato paste = umami. Mix in tomato paste and cook 1 minute to caramelize it slightly.
6. Liquids and pumpkin. Stir in pumpkin purée, diced tomatoes, and broth. Whisk or stir so the pumpkin fully dissolves into the liquid. It should look thick but pourable.
7. Beans in, simmer on. Add black beans, salt, and pepper.

   Bring to a gentle simmer. Reduce heat to medium-low and cook 20–30 minutes, stirring occasionally. It will thicken as the pumpkin mingles with the broth.

8. Finish like a pro. Stir in apple cider vinegar.

   Taste and adjust: more salt, more heat, maybe a pinch of brown sugar or a splash of maple syrup if your tomatoes are extra sharp. If you like deeper notes, add the optional cocoa powder now.

9. Rest and serve. Let it sit 5 minutes off heat. Ladle into bowls and add toppings.

   Crunchy chips? Always a good idea.

Keeping It Fresh

Fridge: Store in airtight containers up to 4 days. It tastes even better on day two—science and sorcery.

Freezer: Freeze up to 3 months.

Cool completely, portion, and leave headspace. Thaw overnight, then reheat over medium-low heat with a splash of broth if it’s too thick.

Reheat: Stovetop > microwave, IMO, but both work. Stir occasionally to prevent hot spots and add a squeeze of lime to wake it up.

Why This is Good for You

• Protein-packed: Ground beef delivers iron, B12, and satisfying protein.
• Fiber forward: Black beans support digestion and stable energy—no snack attack 30 minutes later.
• Pumpkin power: Beta-carotene for vision and skin, plus potassium for electrolyte balance.
• Balanced macros: Carbs from beans, protein from beef, and minimal added sugar keep it steady and satisfying.
• Sodium control: You season it.

  Canned beans? Rinse. Broth?

  Choose low-sodium if that’s your thing.

Don’t Make These Errors

• Using pumpkin pie filling. That’s pre-sweetened with spices. Wrong vibe.
• Skipping the spice toasting. Raw spices taste flat. Thirty seconds makes a world of difference.
• Overcrowding the beef. If your pot is small, brown in batches.

  Color equals flavor.

• Forgetting acid. Vinegar or lime at the end sharpens and lifts everything. Bland chili is a choice.
• Boiling hard. Gentle simmer prevents toughness and keeps texture on point.

Variations You Can Try

• Turkey or chicken swap: Use ground turkey or chicken; add 1 tablespoon oil and don’t skimp on spices to keep it rich.
• Sweet potato boost: Add 1 cup peeled, diced sweet potato with the broth. Simmer until tender.
• White bean twist: Swap black beans for cannellini for a creamier vibe.
• No-nightshade route: Skip tomatoes and paprika; add extra broth, a bit more pumpkin, and a dash of turmeric and coriander.
• Smoky bacon start: Render 2–3 slices chopped bacon first, then brown the beef in the fat.

  Outrageous depth.

• Heat freak mode: Add minced chipotle in adobo or a diced jalapeño during the sauté.
• Crockpot/slow cooker: Brown beef and aromatics first, then transfer to slow cooker. Cook on Low 6–7 hours or High 3–4.
• Keto-leaning: Skip beans, add diced mushrooms and extra beef, and reduce broth slightly.

FAQ

Does the chili taste like pumpkin pie?

Nope. The pumpkin adds body and gentle sweetness but won’t taste like dessert.

The savory spices and beef dominate in the best way.

Can I make it vegetarian?

Yes. Skip the beef, add an extra can of beans or lentils, and use vegetable broth. A handful of diced mushrooms adds meaty texture—FYI, they’re great at soaking up flavor.

How do I thicken it if it’s too thin?

Simmer uncovered for 10 minutes, stir in a few spoonfuls of extra pumpkin purée, or mash some beans against the pot with a spoon.

Easy fix.

What if I only have regular diced tomatoes?

Use them. Add a pinch more smoked paprika or a dash of liquid smoke to replicate the fire-roasted flavor.

Is cinnamon necessary?

It’s not mandatory, but it’s the subtle warmth that makes people wonder what your secret is. Use just a pinch so it whispers, not shouts.

Can I meal prep this?

Absolutely.

Portion into containers with rice or roasted veggies. It reheats beautifully and won’t punish you for forgetting it in the fridge for a couple days.

Best toppings?

Sharp cheddar, sour cream or Greek yogurt, green onions, cilantro, avocado, and lime. For crunch, crushed tortilla chips or cornbread croutons.

Live a little.

My Take

This chili is the definition of smart comfort: big flavor, minimal effort, and nutrition that doesn’t require a TED Talk. The pumpkin turns the pot silky and robust while the beef and beans keep it grounded and satisfying. I love a splash of cider vinegar and a dusting of cocoa at the end—it’s a tiny tweak with outsized payoff.

Make it for a crowd, stash some for later, and customize the heat to your personality.

If a weeknight could high-five you, this would be the reason why.