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Creamy One-Pot Pumpkin Chili – Easy 30-Minute Dinner

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This creamy one-pot pumpkin chili started as a mistake but quickly became a treasured recipe. The combination of savory beef, smoky spices, velvety pumpkin, and rich cream creates something truly special, all in one pot and under 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (85/15 or 90/10)
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin)
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted recommended)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Sliced green onions (for topping)
  • Diced avocado (for topping)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  2. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground beef and cook for 5-6 minutes, breaking it up with a wooden spoon, until no longer pink. Do not drain the fat unless excessive.
  4. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using) over the beef. Stir well and cook for 1 minute to toast the spices.
  5. Stir in the pumpkin puree and diced tomatoes (with their juices) until well combined.
  6. Pour in the chicken broth and add the drained kidney beans and cannellini beans. Stir, scraping the bottom of the pot to release any browned bits.
  7. Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until thickened slightly.
  8. Remove the pot from the heat and stir in the heavy cream. Taste and adjust seasoning with more salt or pepper if needed.
  9. Let the chili rest for 5 minutes before serving. Ladle into bowls and add desired toppings.

Notes

Toast spices in hot fat for deeper flavor. Don’t rush browning the beef for a nice crust. Watch heat to prevent scorching from pumpkin. Chili tastes even better the next day. For dairy-free, substitute heavy cream with full-fat coconut milk. For vegetarian, skip beef and add extra beans or sweet potatoes.

Nutrition

Keywords: pumpkin chili, one-pot chili, creamy chili, easy chili, 30-minute dinner, fall recipe, comfort food

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