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Pumpkin Ground Beef Chili

Alexandra Golovac of A Taste of Wellbeing
This pumpkin chili recipe is both savory and filling.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entrée


  • 1 lb. grass-fed ground beef
  • 1/2 can pumpkin puree
  • 1 tbsp olive oil
  • 1 small yellow onion minced
  • 3 carrots peeled and small dice
  • 2 cloves garlic minced
  • 3 tbsp ground chili powder
  • 2 tbsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 cup canned diced tomatoes
  • 1/2 cup beef stock low sodium
  • 1 can no-sodium kidney beans
  • 1 can no-sodium pinto beans
  • 1 tsp black pepper
  • 2 tsp sea salt


  • Sour cream
  • Mexican shredded cheese
  • Cilantro
  • Hot sauce


  • In a large pot over medium heat, add the olive oil. Once hot, add the onions, carrots, and garlic. Add two pinches of salt. Let this cook 3 to 4 minutes, stirring occasionally.
  • Season the grass-fed beef with salt and pepper. Add the ground beef to the pot and break it all up. Let this cook for 5 to 7 minutes. Once the ground beef has been browning for 5 to 7 minutes, add the chili powder, cumin, and cinnamon. Stir everything together. Now, add the pumpkin puree, diced tomatoes, and beans. Season the dish again with 1/2 to 1 tsp sea salt and the black pepper. Stir everything together. Let this cook for another 5 to 7 minutes.
  • Add the beef stock and bring the chili to a light boil. Once the chili is at a boil, cover the pot and turn the heat to low. Let the chili cook for 18 to 20 minutes.
  • Once the chili has cooked, turn the heat off. Adjust seasoning if necessary. Let the chili sit with the top on and the heat off for 10 to 15 minutes.
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