Loaded with vegetables, this Pumpkin Chili is healthy and delicious. A perfect fall soup recipe that the whole family will love!
There are certain soups that taste especially delicious in the fall—like Butternut Squash Soup, or White Chicken Chili. This Pumpkin Chili, filled with seasonal fall flavors, is another one of those soups!
Fall Chili with a Twist
One of my favorite things about cooler weather is making and serving soup. It’s so easy to whip up, is made all in one pot, and heats everyone up. Who can resist a hot bowl of soup after a long cold day?
Pumpkin and fall go together perfectly, and I’ve enjoyed trying new savory ways to serve pumpkin. This pumpkin chili was a hit with everyone in my family. It’s nice and thick, thanks to all the veggies and two kinds of meat.
Pumpkin puree gives it a rich and hearty flavor, and balances out the acidity in the tomatoes. And of course it’s loaded with vitamins and is high in antioxidants, so it also makes the chili extra nutritious.
An Easy One Pot Soup
Making this chili is very simple, and the prep work can even be done earlier in the day, or the night before.
MEAT AND VEGGIES. After chopping your vegetables, you brown up some ground beef and pork sausage in a soup pot. When the meat is no longer pink, add the onion and green pepper and sauté for a couple of minutes.
DUMP, BOIL, SIMMER. All you have to do after that is dump in the remaining ingredients and bring the chili to a boil. Reduce the heat and simmer for about 30 minutes till the vegetables are tender and the chili is thickened. If you need to add more liquid, you can stir in some additional beef broth.
It’s just that simple!
Tips and Toppings:
Serve the chili with your favorite toppings. Here are some of our favorites:
- sour cream
- shredded cheese
- , and sliced green onions. I think tortilla chips would also be tasty.
Leftovers can be stored in the refrigerator for up to five days. If you need to store it longer than that, you can freeze it. I like to freeze soup in freezer ziplock bags. Just make sure it’s completely cool before you spoon it into the bags.
If all you’ve ever tried is sweet pumpkin recipes, I hope you’ll give this pumpkin chili a try. It may just become a fall staple at your house!
Try these other tasty soups:
- Easy Chicken Enchilada Chili
- Chicken Pot Pie Soup
- Vegetable Soup
- White Chicken Chili
- Cheesy Potato Soup
Pumpkin Chili Recipe
- 1 pound lean ground beef
- 1/2 pound ground pork sausage
- 1 onion chopped
- 1 green pepper chopped
- 2 stalks celery sliced
- 3 cloves minced garlic minced
- 1 15 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 1/2 cups beef broth
- 1 Tbsp taco seasoning
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 15 oz can pumpkin puree
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- Brown ground beef and sausage over medium high heat in a large soup pot. Drain off any grease.
- Add chopped onions and green peppers and saute for 2-3 minutes.
- Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or till vegetables are tender.
- Serve hot with garnishes such as sour cream, shredded cheese, green onions, and tortilla chips.