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Cozy One-Pot Spooky Pumpkin Chili for Two

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A perfectly portioned, one-pot chili for two with a surprising touch of pumpkin puree that adds velvety richness and subtle sweetness. Ready in under an hour, this cozy meal is ideal for a spooky night in or any autumn evening.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 pound ground beef (85/15 or 90/10)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1/2 cup low-sodium beef broth
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • Optional toppings: shredded cheddar cheese, sour cream, sliced green onions, chopped cilantro, crushed tortilla chips

Instructions

  1. Sauté the aromatics: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Brown the meat: Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5 to 7 minutes. If there’s excess fat, drain it off. Season the meat with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat evenly and cook for another minute until fragrant.
  3. Add the liquids and pumpkin: Pour in the fire-roasted diced tomatoes (with their juices), pumpkin puree, and beef broth. Stir until the pumpkin is fully incorporated and the mixture is smooth.
  4. Add the beans and simmer: Stir in the drained and rinsed kidney beans. Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, stirring occasionally.
  5. Taste and adjust: After simmering, taste the chili and adjust the seasoning as needed (more salt, chili powder, or a squeeze of lime juice).
  6. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes, such as shredded cheddar cheese, sour cream, sliced green onions, chopped cilantro, or crushed tortilla chips.

Notes

For best results, add the pumpkin puree right before simmering to keep its flavor bright. If the chili is too thick, add a splash more broth; if too thin, simmer uncovered for a few extra minutes. The chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin chili, chili for two, one-pot chili, Halloween chili, cozy chili, autumn dinner, easy chili recipe

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