Pumpkin Chili Recipe full of meat and veggies!
Packed with vegetables, this pumpkin chili is healthy and delicious. The perfect fall soup recipe the whole family will love!
Some soups taste especially good in the fall — like butternut squash soup, or white chicken chili. This Pumpkin Chili, full of seasonal fall flavors, is another soup!
Fall Chili Twists
One of my favorite things about cool weather is making and serving soup. It’s easy to whip up and it’s all in one pan to get everyone hot. Who can resist a hot bowl of soup after a cold day?
Pumpkin and fall go together perfectly, and I love trying new and delicious ways to serve pumpkin. This pumpkin chili is a hit with everyone in my family. It’s nice and thick thanks to all the veggies and two meats.
The pumpkin puree gives it a rich, tangy flavor and balances the acidity of the tomatoes. Of course, it’s full of vitamins and antioxidants, so it also makes peppers more nutritious.
easy one pot soup
Making this chili is so easy, the prep can even be done during the day or the night before.
meat and vegetables. After chopping the vegetables, you brown some ground beef and pork sausage in the stockpot. When the meat is no longer pink, add the onion and green pepper and sauté for a few minutes.
Dump, boil, simmer. All you have to do after that is to pour in the rest of the ingredients and bring the peppers to a boil. Reduce the heat and simmer for about 30 minutes, until the vegetables are tender and the peppers have thickened. If you need to add more liquid, you can add some extra beef broth.
It’s that simple!
Tips and Toppings:
Serve the chili with your favorite toppings. Here are some of our favorites:
- sour cream
- grated cheese
- , and chopped green onions. I think nachos are delicious too.
Leftovers can be refrigerated up to five days. If you need to store it longer, you can freeze it. I like to freeze soups in freezer ziplock bags. Make sure it’s completely cool before you scoop it into the bag.
If all you’ve ever tried is a sweet pumpkin recipe, I hope you’ll try this pumpkin chili. It might become a fall staple in your house!
Try these other delicious soups:
Prep time 15 minutes
Cook Time 30 minutes
Total time 45 minutes
Calories 181 kcal
by Lil’ Luna
- 1 pound lean beef
- 1/2 pound ground pork sausage
- 1 onion chopped
- 1 green pepper chopped
- 2 stalks celery sliced
- 3 cloves garlic chopped
- 1 15 oz can diced tomatoes
- 1 8-ounce can tomato paste
- 1 1/2 cups beef broth
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 15-ounce can pumpkin puree
- 1 15-ounce can black beans
- 1 15 oz can kidney beans
Brown ground beef and sausage in a large stock pot over medium-high heat. Drain any grease.
Add chopped onion and green peppers and sauté for 2-3 minutes.
Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or until vegetables are tender.
Serve warm with garnishes like sour cream, shredded cheese, green onions, and tortilla chips.
You can add extra beef broth or water if the peppers are too strong.