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Pumpkin Chili with Beef and Black Beans

Pumpkin chili with beef and black beans, made with pumpkin puree, onions, garlic, canned tomatoes, spiced up with cumin and chili powder.  Topped with shredded Cheddar and Mozzarella cheeses, chopped green onions (and, optionally, with sour cream). 
Course stew
Cuisine American
Keyword pumpkin beef chili, pumpkin chili
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 639kcal
Author Julia


  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion , chopped
  • 4 garlic cloves , minced
  • 1 cup pumpkin puree , from the can or homemade
  • 1 cup tomatoes , from the can
  • 1 cup vegetable stock or water
  • 15 oz black beans , from the can, drained
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • ¼ teaspoon salt , at least


  • ½ cup cheddar cheese , shredded
  • ½ cup mozzarella cheese , shredded
  • 4 green onions , chopped
  • ¼ cup sour cream , optional


  • In a large pot or skillet, heat olive oil, add the ground beef, chopped onion and minced garlic and cook for about 5 minutes on medium heat until onion is soft and meat is no longer pink. Drain.
  • Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans (drained). Add 1 teaspoon of cumin, 1 teaspoon of chili powder, and ¼ teaspoon salt, stir everything well, and season with more salt if needed.
  • Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook pumpkin beef chili for 15 minutes on simmer.
  • Serve pumpkin chili in soup bowls, garnished with shredded cheeses, chopped green onion, and, optionally, sour cream.


Calories: 639kcal | Carbohydrates: 38g | Protein: 37g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 661mg | Potassium: 1046mg | Fiber: 12g | Sugar: 5g | Vitamin A: 10560IU | Vitamin C: 12.9mg | Calcium: 282mg | Iron: 6.2mg