Easy Thirty Minute Pumpkin Chili can be made any night of the week using organic ground beef, fresh veggies, and pumpkin puree. Using a Dutch Oven, this hearty and delicious chili takes less than thirty minutes and is especially delicious during the fall and winter months. This pumpkin chili is delicious as leftovers too with a sliced of buttered bread. Happy cooking!
THIRTY MINUTE CHILI IS PERFECT FOR CHILLY FALL EVENINGS (SEE WHAT I DID THERE?)
Most people hear the word chili and think it’s complicated and long. Not to fret my friends, my Easy Thirty Minute Pumpkin Chili is just that, easy. It can be made in under thirty minutes, using healthy ingredients.
You can put anything into chili really, but I like to use hearty veggies and pumpkin puree to give this dish a lot of fiber and keep it super filling. Thirty-minute pumpkin chili is perfect for a chilly autumn evening.
We cook the chili in a Dutch Oven to get all of the delicious flavors to simmer together. You can use a slow cooker to make your chili too, but I want it fast and easy when I make chili, and using a Dutch Oven gets all of the delicious flavors in a fraction of the time.
Use any veggies you have in the fridge and do a fridge forage. Fridge foraging is the best because you use what you have and nothing goes to waste. Any hearty vegetables work for this chili recipe. I use a fun combo of fall vegetables and loads of pumpkin puree.
USE UP THOSE FALL VEGGIES
For my delicious thirty-minute pumpkin chili, we use organic ground beef, black beans, and red beans, fresh carrots, celery, Spanish olives, red bell peppers, onion, garlic, and fresh tomatoes.
I also added some tomato sauce to make the chili nice and thick. This is seriously one of the easiest chili recipes out there. I like to keep things as simple as possible here.
It’s nearly Halloween and you and the family are going to need a hearty and satisfying dish to fuel you through all of that Trick-or-Treating. Bookmark this page for later or Pin it down below so you can come back to it and make this easy and delicious pumpkin chili recipe.
Have you guys ever made any big decisions you know are the right ones, but are still terrifying? Change can be scary, but it’s also necessary. Also, by letting go of an old dream, you are bringing on new dreams, new goals, and new life events that can be magical as ever. So cheers to anyone out there in the world who’s made some really big life decisions because it means you are brave and strong.
SAVORY, NUTRITIOUS, AND DELICIOUS
Are we tired of pumpkin recipes yet? I’m not. Recently, I did a poll on IG stories and asked how long you guys could stand pumpkin recipes for. I then asked if they should be capped at the end of October, or if you guys like to see them through November.
After all, Thanksgiving is one of the biggest pumpkin holidays out there. And much to my surprise, you guys voted through the end of November. That makes me happy because I still have a few pumpkin recipes up my sleeve, that I can’t wait to get live for you guys.
I hope you guys enjoy this easy Thirty Minute Pumpkin Chili recipe. Remember it also tastes great as leftovers and freezes well.
What’s your favorite ingredient to add to chili?
Easy Thirty Minute Pumpkin Chili
Ingredients
- 1 lb Organic ground beef
- 1 White onion diced
- 1 tbsp Chili seasoning
- 1 tbsp Paprika
- 1 tbsp Garlic salt
- 1 tbsp Seasoning salt
- 1 can Black or pinto beans
- 1 can Red beans
- 1 c Tomatoes diced
- 1 c Bell pepper diced
- 1 c Celery chopped
- 2 c Pumpkin puree
- ¼ c Carrots sliced
- ½ c Spanish olives sliced
- 1 jar Tomato sauce of choice
- Sour cream and shredded cheese for toppings optional
- Himalayan Sea-salt and black pepper to taste
Instructions
- Sauté the white onion in the Dutch oven until translucent.
- Add the beef and spices and sauté for 10-minutes until the beef cooks through.
- Add the black and red beans, diced tomatoes, bell peppers, celery, pumpkin puree, sliced carrots, and Spanish olives. Mix until combined.
- 1-jar of tomato sauce of choice and combine everything again.
- Cover the Dutch oven and over medium heat, sauté the Pumpkin chili for thirty minutes.
- Add the chili to serving bowls and top with sour cream and shredded cheese. Optional.
Nutrition
This looks so delicious and tasty! My husband is going to love this recipe!
This Pumpkin Chili is just incredible, especially for the cooler seasons! Love how wholesome it is with all the beans and vegetables. Definitely worth making over and over!
I love how hearty and comforting this chili is! It’s definitely satisfying to have during a chilly fall evening. My whole family loves it!
This pumpkin chili is the perfect dinner for fall! I love how easy it is to make.
The fact that this recipe only took 30 minutes is another reason to make this chili. It’s so comforting and flavor.
I loved the mild sweetness that the pumpkin gave to this chili. It was a perfect way to cap our long, COLD day.
I love how quick and easy this is to make, and I LOVE all the fall flavors too – so yummy!
I’m always looking for new pumpkin recipes and your chili was sooo delicious! It will be a regular on our fall and winter menu
Yum! There is nothing better than a bowl of chili on a fall day. And you can’t go wrong with a 30-minute recipe. Fall flavors are the best.
What a cozy bowl of goodness! I love the flavors in this chili and it really tastes so good. Love that this is such a fast recipe too- can’t go wrong with that.
It has been perfect chili weather this week as the weather has cooled. This chili is delicious!
I made this for dinner recently and everyone loved it! Thank you for sharing your recipe.
Amazing! This looks so tasty and fresh! Love how quick it is. Thanks for sharing
I can always use a new chili recipe for a meal for my son and his family, and this tasty-looking recipe makes me wonder why I don’t add pumpkin to chili more often. And the olives – wow, so much flavor!
What a yummy dinner option for fall and love that it all comes together in 30 minutes!
What a flavorful and delicious chili recipe to try this fall and winter season. Thanks a lot for sharing. Pinned to try this out soon