I know what you're thinking. Pumpkin? In chili?

Stay with me.

We're not dumping pumpkin pie filling into a pot of ground beef and calling it dinner. That would be upsetting for everyone involved.

Plain pumpkin puree actually works surprisingly well in chili. It makes the whole thing richer and thicker without turning dinner into a pumpkin-spice situation.

And once the weather cools down, I'm always looking for another excuse to make a giant pot of something cozy.

Does Pumpkin Chili Actually Taste Like Pumpkin?

Not really. Pumpkin has a pretty mild flavor on its own. Once you add tomatoes, chili powder, cumin, and everything else in the pot, it blends into the background.

What you do notice is the texture. Pumpkin puree gives chili a thicker, almost velvety consistency without adding cream or spending hours simmering the pot down. It also brings a subtle sweetness that works really well with smoky spices.

Basically, nobody needs to know it's there. Tell them after dinner if you're feeling mischievous.

Make Sure You Buy the Right Pumpkin

This is important: You want 100% pure pumpkin puree, not pumpkin pie filling.

They tend to sit suspiciously close to each other at the grocery store, so check the label. Pumpkin pie filling already contains sugar and spices intended for dessert. We are making chili.

Cinnamon-scented ground beef is not the fall memory we're trying to create.

Easy Pumpkin Chili

Serves: 6
Prep time: 10 minutes
Cook time: About 35 minutes

Ingredients

• 1 tablespoon olive oil

• 1 pound ground beef

• 2 cloves garlic, minced

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 can (15 ounces) pure pumpkin puree

• 1 can (15 ounces) black beans, drained and rinsed

• 1 can (15 ounces) kidney beans, drained and rinsed

• 1 can (28 ounces) crushed tomatoes

• 1 1/2 cups chicken broth

• Salt and black pepper, to taste

Instructions

1. Cook the turkey. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.

2. Add the garlic. Stir in the garlic and cook for another 30 seconds.

3. Add the spices. Stir in the chili powder, cumin, and smoked paprika. Let the spices cook for about 30 seconds so they become fragrant.

4. Build the chili. Add the pumpkin puree, black beans, kidney beans, crushed tomatoes, and chicken broth. Stir everything together until the pumpkin is completely incorporated.

5. Let it simmer. Bring the chili to a gentle simmer, then reduce the heat and cook uncovered for about 20 minutes. Stir occasionally and add a splash more broth if it gets thicker than you like.

6. Season and serve. Taste and add salt and black pepper as needed. Spoon into bowls and add your favorite toppings.

Now Add the Good Stuff

Chili toppings are half the reason I make chili. I'm partial to shredded cheddar. Crushed tortilla chips are also an excellent choice.

And if you like heat, add sliced jalapeños or your favorite hot sauce. This is your bowl. Follow your heart.

It's Even Better Tomorrow

Like most chili, this one makes excellent leftovers. Once everything sits together overnight, the flavors have even more time to mingle. Reheat it for lunch the next day and you may decide you like it better than you did the night before.

It also freezes well, which makes this exactly the kind of recipe I want to make on a lazy Sunday afternoon. Future Me loves discovering homemade chili in the freezer. She's easily impressed.

Don't Let the Pumpkin Scare You

I understand the hesitation. We've spent years putting pumpkin into muffins, coffee, and every baked good that crosses our path once September arrives.

Chili feels like we're taking things too far. But pumpkin puree isn't there to make your dinner taste like a candle. It makes the chili thick and cozy while blending into all those savory flavors.

So buy the can. Just double-check that it's not pie filling.

I cannot stress this enough.