When autumn leaves start falling and cravings for cozy, hearty meals hit, there’s nothing quite like a steaming bowl of Pioneer Woman Pumpkin Chili. This recipe brings together mountains of flavor in every spoonful, thanks to a clever mix of beans, tender ground meat, and—of course—a generous helping of pumpkin purée that gives it a silky texture and irresistible warmth. Imagine the rich aroma drifting through your kitchen and the glow on everyone’s faces as you ladle out this autumn-inspired chili. Whether you’re getting ready for a quiet family dinner or hosting a game-day crowd, this is a dish you’ll want to return to all season long.
Ingredients You’ll Need
The beauty of Pioneer Woman Pumpkin Chili is how it transforms simple, everyday ingredients into something memorable. Each element plays a part in making the chili extra-special—bringing depth, color, and amazing texture that you’ll savor with every bite.
- Olive Oil (2 tablespoons): This helps sauté the veggies and browns the meat for a rich base flavor.
- Medium Onion, diced (1): Onions create a sweet and savory foundation for the chili—don’t skip them!
- Red Bell Pepper, diced (1): Gives a subtle sweetness and a shocking pop of red color.
- Garlic, minced (3 cloves): Nothing beats that fragrant, garlicky note running through every bite.
- Ground Beef or Ground Turkey (2 pounds): Pick your favorite protein! Both versions turn out beautifully hearty.
- Pumpkin Purée (1 can, 15 oz): The secret ingredient for creamy texture, gorgeous color, and a subtle earthy sweetness.
- Diced Tomatoes with juice (1 can, 14.5 oz): Adds tang and juicy bits throughout the chili.
- Kidney Beans, drained & rinsed (1 can, 15 oz): These are classic in chili, bringing a meaty bite and plenty of fiber.
- Black Beans, drained & rinsed (1 can, 15 oz): Black beans add wonderful color and a little creaminess.
- Chili Powder (2 tablespoons): Brings signature chili warmth—don’t be shy!
- Ground Cumin (1 teaspoon): Offers a hint of smokiness and rounds out the flavor.
- Smoked Paprika (1/2 teaspoon): For a subtle, smoky undertone that makes the chili unforgettable.
- Cinnamon (1/4 teaspoon): Just a pinch deepens the autumnal vibe and adds intrigue.
- Salt (1/2 teaspoon, more to taste): Makes everything pop—taste as you go!
- Black Pepper (1/2 teaspoon): Essential for a little spice and balance.
- Cayenne Pepper (1/4 teaspoon, optional): Want more heat? This is your answer—add to your taste!
- Beef or Chicken Broth (1 1/2 cups): Helps the flavors meld and lends a savory backbone to the entire pot.
How to Make Pioneer Woman Pumpkin Chili
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large, heavy pot or Dutch oven over medium heat. Once it’s shimmering, toss in the diced onion and red bell pepper. Let them cook for about five minutes, stirring now and then, until the vegetables begin to soften and fill the kitchen with a sweet aroma. Add the minced garlic and cook for another minute—this step lays down a delicious foundation for your Pioneer Woman Pumpkin Chili.
Step 2: Brown the Meat
Next, add the ground beef or turkey directly into the pot. Break it up with a wooden spoon as it cooks, making sure you get plenty of browned bits (those add tons of flavor!). Cook until there’s no pink left—usually about 6-8 minutes. If there’s extra grease, go ahead and drain most of it off to keep your chili perfectly balanced.
Step 3: Mix in Pumpkin and Beans
Scoop in the pumpkin purée and pour in the can of tomatoes, juice included. Add the kidney beans and black beans so the chili starts coming together right before your eyes. You’ll notice the mixture turns a stunning, rustic orange with flecks of color from every ingredient.
Step 4: Spice it Up
Now comes the fun part! Sprinkle in chili powder, cumin, smoked paprika, cinnamon, salt, black pepper, and cayenne if you want a little extra fire. Each spice adds its own angle—smoky, warm, or spicy—making your Pioneer Woman Pumpkin Chili truly memorable.
Step 5: Add Broth and Simmer
Pour in the beef or chicken broth and give everything a big stir. Bring the chili to a gentle simmer, turn the heat to low, cover the pot, and let it cook for 30-45 minutes. Stir occasionally and let the flavors mingle and develop. Taste along the way, adjusting salt, pepper, or spices until you get it just right.
How to Serve Pioneer Woman Pumpkin Chili
Garnishes
The right toppings can turn a great bowl of chili into an unforgettable one! For Pioneer Woman Pumpkin Chili, shower each bowl with a handful of shredded cheddar cheese, a dollop of cool sour cream, fresh chopped green onions, crunchy tortilla strips, or even a sprinkle of cilantro if that’s your thing. Each garnish adds extra flavor, color, and fun.
Side Dishes
Nothing pairs better with a warm bowl of chili than a thick slice of cornbread—soft, buttery, and ready for dunking. If cornbread isn’t your style, fresh dinner rolls or a side salad piled high with crunchy greens make excellent accompaniments, too.
Creative Ways to Present
Want to serve Pioneer Woman Pumpkin Chili in a memorable way? Go for edible bread bowls, small pumpkins scooped out for a festive touch, or individual mugs for a casual gathering. Try a chili bar setup so everyone can pile on their favorite toppings and enjoy a customized bowl.
Make Ahead and Storage
Storing Leftovers
Chili only gets better with time! Store your Pioneer Woman Pumpkin Chili in an airtight container in the refrigerator. The flavors meld overnight, creating an even more delicious meal the following day. It will keep well for up to four days.
Freezing
If you’ve made a big batch (which is always a great idea), freeze individual portions of the chili once cooled. Use freezer-safe bags or containers and label them with the date. It’ll last beautifully for up to three months and makes for a quick dinner on a busy night.
Reheating
To reheat, simply warm the chili gently on the stove over low heat, stirring occasionally. If it seems too thick after chilling or freezing, splash in a bit of broth or water until it’s perfectly spoonable again. Microwave reheating works, too—just use a microwave-safe bowl and cover loosely to prevent any spills.
FAQs
Can I make Pioneer Woman Pumpkin Chili vegetarian?
Absolutely! Just skip the meat and add extra beans, diced sweet potatoes, or even butternut squash for a hearty, plant-based version. Use vegetable broth instead of chicken or beef broth for true vegetarian goodness.
Does the chili taste like pumpkin?
Not really! The pumpkin adds a velvety texture and a hint of sweetness but doesn’t overpower the chili flavor. Most people can’t guess there’s pumpkin in the mix—they just notice the extra richness and depth.
What’s the best meat to use?
You can’t go wrong with either ground beef or turkey, but even ground chicken works well here. Beef makes for a classic, robust base, while turkey or chicken keep things lighter without sacrificing flavor.
Can I cook Pioneer Woman Pumpkin Chili in a slow cooker?
Yes! Just brown the meat and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 4-6 hours, and you’ll have all the same delicious results with practically zero hands-on time.
Is this chili spicy?
By default, it’s mild with plenty of flavor, but the cayenne brings a little kick if you want more heat. Feel free to adjust the spice to suit your family—add extra chili powder, a diced jalapeño, or keep it mild for everyone to enjoy.
Final Thoughts
However you choose to serve it, Pioneer Woman Pumpkin Chili is pure comfort in a bowl—an easy, crowd-pleasing recipe you’ll want on repeat whenever the craving for something warm, spicy, and just a bit unexpected strikes. Make a batch, gather your loved ones, and let this truly special chili turn any dinner into a fall celebration.
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Pioneer Woman Pumpkin Chili Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Pioneer Woman Pumpkin Chili is a hearty and flavorful dish perfect for cozy autumn dinners. Packed with protein and fiber, this gluten-free chili is a comforting meal that gets even better the next day.
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 pounds ground beef or ground turkey
- 1 can (15 oz) pumpkin purée
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups beef or chicken broth
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and red bell pepper and cook for about 5 minutes until softened.
- Stir in the garlic and cook for 1 more minute.
- Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if needed.
- Stir in the pumpkin purée, diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, cinnamon, salt, pepper, and cayenne if using.
- Pour in the broth and stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 30–45 minutes, stirring occasionally.
- Adjust seasoning as needed before serving.
Notes
- This chili gets even better the next day.
- Serve with cornbread, sour cream, shredded cheese, or chopped green onions.
- Swap in sweet potatoes or butternut squash for extra texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 7g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
