We're kicking off the fall season with a hearty and flavorful savory pumpkin chili recipe! This comforting chili is packed with creamy pumpkin, spiced pumpkin beer and hearty beans and sweet potato that give the entire chili a satisfying robust flavor that you'll want to enjoy all season long!
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About This Recipe
Savory Pumpkin Chili is a delicious fusion of classic chili ingredients with a seasonal twist. The star of the show is pureed pumpkin, which adds a subtle sweetness and velvety texture to the chili.
Pumpkin beer not only enhances the pumpkin flavor but also infuses a rich, malty undertone that pairs so well with the seasonal spices. And chunks of sweet potato and hearty beans make the pumpkin chili a hearty and satisfying meal.
⏲️ Instructions
Step 1: In a large dutch oven or pot, saute onion in olive oil for about 10 minutes until begins to caramelize. Add chopped garlic and cook for another 2 minutes.
Step 2: Move the onion and garlic to the sides of the pot and drizzle center with more olive oil. Add chopped meat, breaking up as you cook and allow to brown. Add salt and pepper.
Step 3: Add all the spices (except fresh oregano) and bay leaf and cook spices with onion and meat mixture for 1 minute. Add beer and bring to a boil, reducing the liquid. The beer should evaporate at least by half.
Step 4: Add chopped tomatoes with juice, pumpkin puree, kidney and black beans, chopped sweet potato and chicken stock. Mix everything together and bring to a bowl. Cover and allow to simmer for 3-4 hours. Test potato for doneness.
Step 5: Garnish the pumpkin chili with a dollop of sour cream, fresh cilantro and sliced jalapeño.
📍 Recipe Tips
- Choose the Right Pumpkin: Opt for canned pumpkin puree or roast a sugar pumpkin for the best results. Fresh pumpkin adds a more pronounced flavor compared to store-bought pumpkin pie filling.
- Pumpkin Beer Selection: Pumpkin beer is highly seasonal and may not be available all throughout the year. Pick a pumpkin flavored beer that you enjoy drinking, as its spiced flavor will shine through in the chili. If pumpkin beer isn't available, look for ales and stouts.
- Texture Matters: To achieve the perfect consistency, partially mash some of the sweet potato and beans in the chili. This thickens the broth and gives it a satisfying, chunky texture.
- Slow Cooker Option: Saute the onions, garlic and brown the meat in a skillet then add that with the rest of the ingredients to a slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours until the potatoes are tender.
Recipe FAQs
Absolutely! In fact, this chili often tastes even better the next day as the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3 days or freeze for for up to 3 months.
To make the pumpkin chili vegan, omit the ground meat and only use vegetables such as cubed sweet potato and butternut squash. And for the topping, either omit the sour cream or use dairy free sour cream.
Serving Suggestions
- Top the pumpkin chili with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and fresh chives.
- Pair the savory chili with warm, crusty bread or cornbread for a hearty and satisfying meal.
More Comforting Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Savory Pumpkin Beer Chili
LittleFerraroKitchen.com
Ingredients
- 2 tablespoons Olive oil + more, if needed
- ½ onion diced
- 3 cloves garlic finely chopped
- 1 pound ground beef
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon curry
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes optional
- 1 bay leaf
- 12 punce Pumpkin beer
- 28 ounce can diced tomatoes
- 15 ounce can pure pumpkin puree
- 2 medium sweet potatoes peeled and chopped into 1 inch cubes
- 15 ounce can kidney beans drained
- 15 ounce black beans drained
- 2 cups chicken stock low sodium preferred
- Sour cream for garnish
- Sliced jalapeño for garnish
- Fresh cilantro for garnish
Instructions
- In a large dutch oven, saute onion in olive oil for about 5 minutes until it begins to caramelize. Add the chopped garlic and cook for another minute.
- Move the onion and garlic to the sides of the pot and drizzle center with more olive oil, if needed. Add the chopped meat, breaking up as you you go. Continue cooking until the beef is a just about cooked through.
- Add all of the spices and the bay leaf and cook spices with the onion and meat mixture for another minute. Pour the pumpkin beer in and bring to a boil, reducing the liquid. The beer should evaporate at least by half.
- Add the chopped tomatoes with juice as well as the pumpkin puree, kidney and black beans, chopped sweet potato and chicken stock. Mix everything together and bring to a boil.
- Cover the chili with a lid, leaving a small opening and continue simmering for 3-4 hours until the stew thickens and potatoes are fork tender.
- To serve, garnish with the pumpkin chili with a dollop of sour cream, cilantro and sliced jalapeño.
Notes
- Choose the Right Pumpkin: Opt for canned pumpkin puree or roast a sugar pumpkin for the best results. Fresh pumpkin adds a more pronounced flavor compared to store-bought pumpkin pie filling.
- Pumpkin Beer Selection: Pumpkin beer is highly seasonal and may not be available all throughout the year. Pick a pumpkin flavored beer that you enjoy drinking, as its spiced flavor will shine through in the chili. If pumpkin beer isn't available, look for ales and stouts.
- Texture Matters: To achieve the perfect consistency, partially mash some of the sweet potato and beans in the chili. This thickens the broth and gives it a satisfying, chunky texture.
- Slow Cooker Option: Saute the onions, garlic and brown the meat in a skillet then add that with the rest of the ingredients to a slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours until the potatoes are tender.
Nutrition
Joan says
I made this for my Pumpkin housewarming party and it was a hit! Thanks!
Samantha says
So glad you enjoyed it! Thank you for letting me know 🙂
Martin D. Redmond says
Wow! Amazing recipe. I HAVE to try this! Thanks!
Samantha says
Awesome!! Ya it turned out realllly well..let me know what you think! Thanks for the pairing too! 🙂
Brandie (@ Home Cooking Memories) says
We still haven't dropped below 80 degrees in Las Vegas, but when it does, I will totally celebrate too! This sounds and looks fabulous...my husband would love this. Pinned so I can remember to try it out.
Xtina says
This looks great. How much chicken stock did you use?
Samantha says
Thank you! I used 2 cups of stock. Sorry, I must have had too much beer when making this 😉 Just fixed the recipe 🙂
Xtina says
I too am about to have too much beer while making it. Thanks!
Xtina says
I just realized you probably meant you had too much beer while making the post... Either way, I will be imbibing as I make this recipe as I love me some Shock Top.
Kim says
When do I add the puree pumpkin in this soup? You didn't mention in the recipe
Samantha says
Hi Kim...sorry for the hiccup. I just corrected the mistake. You add the pumpkin puree along with the canned tomatoes, beans, etc and mix well. Enjoy!
Sunithi says
YUMMMM ! want some 🙂
rebecca says
you followed through looks great