Ground Beef Pumpkin Chili with Black Beans and Chili Powder

When the onion and red pepper soften in the pot, the kitchen starts smelling like the first few minutes of a good chili before the beef and spices even go…

By Brad
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October 28, 2026
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Reading time: 8 min

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When the onion and red pepper soften in the pot, the kitchen starts smelling like the first few minutes of a good chili before the beef and spices even go in. I like this ground beef pumpkin chili for the way it turns a can of pumpkin puree into a thick, savory base alongside the tomatoes and black beans. It’s hearty without needing a long list of add-ins, and the whole pot comes together in one Dutch oven.

The pumpkin here isn’t pumpkin pie filling, and it doesn’t make the chili taste like dessert. It gives the tomatoes a rounder, mellow quality while the chili powder, cumin, and smoked paprika keep the flavor firmly savory. Brown the beef well, stir the spices into the hot pot, then let everything simmer uncovered until the chili looks thick and settled. You’ll have a generous pot with tender beans and little bits of beef in every spoonful.

Why Pumpkin Thickens This Chili Without Making It Taste Like Pie

Pumpkin puree earns its place here through texture as much as flavor. It blends into the crushed tomatoes and beef broth, giving the chili a fuller body as it simmers. The result is thick and spoonable, but the pumpkin stays in the background rather than taking over the bowl.

The balance depends on keeping the pumpkin savory. Plain canned pumpkin puree has no added pie spices or sugar, so the chili powder, cumin, and smoked paprika can do their job without competing with sweetness. The pumpkin also softens the sharper edge of the tomatoes, while the black beans bring a firmer bite. It’s a different kind of chili base: not a creamy sauce, and not a thin tomato broth.

That texture is why I simmer the pot uncovered. The excess liquid can cook off gradually, and you can see the change instead of guessing at what’s happening under a lid. Stir occasionally and watch for a chili that holds together on the spoon rather than running like soup.

How Beef, Pumpkin, and Black Beans Shape Every Spoonful

• Ground beef — The 85% lean beef browns well and gives the chili its hearty, savory base. Break it into small pieces as it cooks so it mixes evenly with the vegetables and beans.
• Pumpkin puree — Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling contains sweeteners and spices that would push the pot in the wrong direction. The plain version has a mild, earthy taste and blends smoothly into the tomato base.
• Crushed tomatoes — Their soft texture means they become part of the body of the chili instead of leaving large tomato pieces. A can of good-quality crushed tomatoes is useful here, but there’s no need to buy a premium brand.
• Black beans — Drain and rinse them before adding. That clears away the canning liquid so the beans don’t bring extra starch or a tinny taste into the pot.
• Chili powder, cumin, and smoked paprika — These seasonings build the warm, savory flavor. Stir them in with the garlic and cook briefly; adding them directly to the hot pot gives them a chance to become fragrant before the liquids go in.
• Onion, red bell pepper, and garlic — Dice the onion and pepper so they soften at a similar pace, and mince the garlic so it disperses through the chili. The garlic goes in after the beef browns because it needs only a short cook to release its aroma.
• Beef broth — It adds savory liquid to the tomato and pumpkin base. The broth also helps loosen the browned bits from the bottom of the pot after the other ingredients are stirred in.

Build the Chili in One Pot, Then Let It Simmer Uncovered

Soften the Onion and Pepper

Warm the olive oil in a 5-quart Dutch oven or heavy pot over medium heat, then add the diced onion and red bell pepper. Cook, stirring occasionally, for about 5 minutes, until the vegetables have softened. They should look glossy and tender, not browned or crisp. If the bottom starts catching before they soften, lower the heat slightly.

Brown the Beef Before Adding the Spices

Add the ground beef and break it into small pieces as it cooks. Give the pieces enough contact with the hot pot to brown instead of just stirring constantly. Cook for about 6–8 minutes, until browned and the beef reaches 160°F. Larger clumps take longer to cook through, so keep breaking them apart as you go.

Let the Garlic and Spices Turn Fragrant

Stir in the minced garlic, chili powder, cumin, smoked paprika, kosher salt, and black pepper. Cook for about 1 minute, stirring so the spices coat the beef and vegetables. You’ll smell the garlic and spices when they’re ready. Don’t leave them unattended during this short stage; garlic can scorch if it sits against the hot pot.

Simmer Until the Chili Holds Its Shape

Stir in the crushed tomatoes, pumpkin puree, beef broth, and drained black beans, scraping the bottom to loosen the browned bits. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 30–40 minutes, stirring occasionally, until it has thickened; a rolling boil can make the bottom catch before the liquid reduces evenly. Remove the pot from the heat when the texture is right.

Three Ways to Shift the Chili Without Losing Its Savory Base

Questions That Come Up While This Chili Simmer

Ground Beef Pumpkin Chili with Black Beans and Chili Powder

Ground beef pumpkin chili simmers with black beans, tomatoes, and chili powder until thick and hearty. Pumpkin puree adds a velvety texture to this one-pot chili, finished with a 5-minute rest before serving.

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Prep Time 10 minutes mins

Cook Time 48 minutes mins

Resting 5 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 yellow onion medium, diced
• 1 red bell pepper medium, diced
• 1 lb ground beef 85% lean
• 3 cloves garlic minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 0.25 tsp ground black pepper
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) pumpkin puree not pumpkin pie filling
• 1 cup beef broth
• 1 can (15 oz) black beans drained and rinsed

Equipment

• 1 5-quart Dutch oven or heavy pot

Method

 

1. Heat the olive oil in a 5-quart Dutch oven or heavy pot over medium heat.
2. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the ground beef and cook, breaking it into small pieces, until browned and it reaches 160°F, about 6–8 minutes.
4. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper and cook until fragrant, about 1 minute.
5. Stir in the crushed tomatoes, pumpkin puree, beef broth, and black beans, scraping the bottom of the pot to loosen any browned bits.
6. Bring the chili to a gentle boil over medium-high heat.
7. Reduce the heat to low and simmer uncovered, stirring occasionally, until thickened, 30–40 minutes.
8. Remove the pot from the heat.
9. Let the chili rest for 5 minutes before serving.

Notes

For a deeper flavor, let the chili simmer until thickened, stirring occasionally. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a lighter variation, substitute ground turkey for the beef.