Irresistible Prize-Winning Pumpkin Chili

Oh, I am absolutely brimming with excitement to share this recipe with you today! This isn’t just any chili recipe; this is my Prize-Winning Pumpkin Chili, a dish that consistently steals hearts and, yes, even takes home the top prize in friendly cook-offs. It’s a truly special recipe that stands out from the crowd with its wonderfully balanced flavors and comforting depth.

I promise you, making this incredible chili is surprisingly easy, and we’ll have it ready to enjoy in approximately 45 minutes from start to finish. Get ready to fall in love with a chili that’s both unique and undeniably delicious.

Why You’ll Love This Prize-Winning Pumpkin Chili

I know you’re going to adore this chili for so many reasons, just like I do!

• Rich, Complex Flavor: This isn’t your average chili. The pumpkin adds a beautiful depth and subtle sweetness that perfectly complements the savory spices and robust ground beef, creating a flavor profile that’s truly extraordinary.
• Unbeatable Comfort: With its hearty beans, tender meat, and thick, luscious sauce, this chili is the epitome of comfort food. It’s perfect for cozy nights in, game days, or feeding a hungry crowd.
• Subtle Pumpkin Sweetness: Don’t be shy about the pumpkin! It blends seamlessly, adding an earthy, almost nutty sweetness that balances the savory and spicy notes without making the chili taste like pie. It’s what makes this Prize-Winning Pumpkin Chili truly unique.
• A Crowd-Pleaser and Competition Winner: I’ve found that this recipe appeals to such a wide range of palates, even those who might typically stick to traditional chili. Its unique twist often sets it apart in competitions, making it a reliable winner.

What Does Prize-Winning Pumpkin Chili Taste Like?

When you taste this Prize-Winning Pumpkin Chili, you’ll immediately notice its hearty, warming quality, but with a surprising elegance. The pumpkin purée doesn’t make it taste like a dessert; instead, it lends an earthy, subtle sweetness and a wonderfully creamy texture that mellows the acidity of the tomatoes and balances the savory meat and spices. It creates a rich, full-bodied sauce that coats every ingredient beautifully.

I love how the chili powder brings that classic warmth, while the smoked paprika adds a lovely smoky undertone, and the ground cumin provides an essential earthy, aromatic foundation. Together, these spices, combined with the subtle sweetness of the pumpkin, create a comforting and surprisingly delicious experience that’s both familiar and excitingly new.

It’s truly a symphony of flavors that keeps you coming back for more.

Ingredients for Your Prize-Winning Pumpkin Chili

Here are the exact ingredients you’ll need to make this incredible chili at home:

• 2 cloves garlic ($0.16)
• 1 yellow onion ($0.28)
• 2 Tbsp olive oil ($0.32)
• 1 lb. ground beef ($5.35)
• 1 15oz. can kidney beans, drained ($0.59)
• 1 15oz. can black beans, drained ($0.55)
• 1 15oz. can petite diced tomatoes ($0.69)
• 1 15oz. can pumpkin purée ($1.05)
• 1/2 6oz. can tomato paste (5 Tbsp) ($0.25)
• 2 cups water ($0.00)
• 1 Tbsp chili powder ($0.30)
• 1/2 tsp smoked paprika ($0.05)
• 1 tsp ground cumin ($0.05)
• 1/4 tsp garlic powder ($0.02)
• 1/2 tsp onion powder ($0.03)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 1 tsp salt ($0.02)

Ingredient Spotlight: Secrets to a Prize-Winning Flavor

I believe every great recipe has a few secret weapons, and this Prize-Winning Pumpkin Chili is no exception! It’s the smart combination of these ingredients that elevates it from good to truly prize-worthy.

First, let’s talk about the pumpkin purée. Many people are surprised by its inclusion, but it’s absolutely essential for that “prize-winning” difference. It doesn’t make the chili taste like pie; instead, it adds a lovely earthiness, a subtle, mellow sweetness, and a silky texture that enriches the broth beautifully. It balances all the savory notes and acids, making the chili incredibly well-rounded and comforting.

Then there’s the tomato paste. While we’re using diced tomatoes too, the paste is a concentration of deep, umami-rich tomato flavor. It adds an intense savory foundation that can’t be achieved with just diced tomatoes alone, contributing significantly to the chili’s robust body and depth.

Finally, the harmonious blend of chili powder, smoked paprika, and ground cumin is what creates that complex, inviting aroma and flavor. Chili powder provides the classic warmth, smoked paprika layers in a beautiful, subtle smokiness, and cumin offers an earthy, pungent depth. Together, these spices marry perfectly with the pumpkin and beef, crafting a flavor profile that is truly unique and undeniably delicious. Choosing quality spices can truly make a difference in that prize-winning taste!

Step-by-Step Instructions: How to Make Prize-Winning Pumpkin Chili

Here’s exactly how I make this crowd-pleasing chili.

Stovetop Instructions

1. Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
2. Add the ground beef and continue to cook until the beef is browned and cooked through.
3. Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.
4. Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.
5. After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Slow Cooker Instructions

If you prefer a “set it and forget it” approach, my Prize-Winning Pumpkin Chili adapts beautifully to a slow cooker!

1. First, mince the garlic and dice the onion. Sauté the garlic and onion in olive oil in a large skillet over medium heat until tender, about 5 minutes.
2. Add the ground beef to the skillet and cook until browned and cooked through. Drain any excess fat.
3. Transfer the sautéed garlic, onion, and browned ground beef to your slow cooker.
4. Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the slow cooker. Stir everything together until well combined.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if possible. The longer it simmers, the more the flavors will meld.
6. Taste and adjust salt if needed before serving hot with your favorite toppings.

Instant Pot Instructions

Using an Instant Pot is a fantastic way to get this delicious Prize-Winning Pumpkin Chili on the table even faster!

1. Mince the garlic and dice the onion. Add the olive oil to your Instant Pot and select the “Sauté” function on normal heat.
2. Add the garlic and onion and sauté until tender, about 3-5 minutes.
3. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat. Press “Cancel” to turn off the Sauté function.
4. Stir in the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt. Make sure to scrape up any browned bits from the bottom of the pot to prevent a “Burn” notice.
5. Secure the lid and set the vent to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 10-15 minutes on high pressure.
6. Once cooking is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure.
7. Open the lid, stir well, taste, and adjust salt if needed. Serve hot with your favorite toppings!

Tips for Winning a Chili Cook-Off with Your Pumpkin Chili

If you’re planning to enter this Prize-Winning Pumpkin Chili into a competition, I have some insider tips to help you take home that blue ribbon! Judges typically look for a balanced flavor, good texture, appropriate heat, and originality.

• Flavor Balance is Key: This chili excels here. Emphasize that subtle sweetness from the pumpkin which provides a unique edge. Ensure your spice level is noticeable but not overwhelming, allowing all the flavors to shine through. I always taste and adjust seasonings at the very end.
• Texture Matters: You want a hearty, substantial chili, not soup. This recipe achieves that with the ground beef and beans. Make sure the beans are tender but not mushy.
• Presentation is Everything: A visually appealing chili is a winning chili! Serve it in an attractive bowl, and offer a variety of colorful toppings on the side. Think about garnishes like vibrant green onions or fresh cilantro, a dollop of contrasting sour cream, and perhaps a sprinkle of shredded cheese. A clean serving area also makes a great impression.
• Tell Its Story: When you serve your chili, briefly mention what makes it special – the secret ingredient, pumpkin! It creates intrigue and highlights its originality, which this Prize-Winning Pumpkin Chili absolutely has in spades.

Customizing Your Prize-Winning Pumpkin Chili

One of my favorite things about chili is how adaptable it is, and this Prize-Winning Pumpkin Chili is no different! Feel free to make it your own.

Make it Vegetarian or Vegan

It’s so easy to turn this into a fantastic plant-based meal! I recommend swapping the ground beef for plant-based crumbles, an extra can of black beans, or even some cooked brown or green lentils for a hearty texture. Instead of water, use vegetable broth to maintain the depth of flavor. This will result in a truly delicious and satisfying vegetarian or vegan pumpkin chili.

Use a Different Meat

While I love ground beef in this recipe, you can definitely experiment with other meats. Ground turkey or ground chicken are excellent leaner alternatives; just be sure to brown them thoroughly.

Adjusting the Spice Level

I like my chili to have a pleasant warmth, but I know everyone has different preferences!

• To increase the heat: I suggest adding 1/2 to 1 whole minced jalapeño (remove seeds for less heat, keep for more) along with the onion and garlic. A pinch of cayenne pepper or a dash of your favorite hot sauce stirred in at the end can also ramp up the spice.
• To decrease the heat: This recipe already has a mild to medium base. If you’re particularly sensitive, you could slightly reduce the chili powder. If it ends up too spicy, a dollop of sour cream or Greek yogurt when serving, or even a tiny pinch of sugar stirred into the pot, can help mellow it out.

Ingredient Substitutions & Variations

I love how flexible this Prize-Winning Pumpkin Chili can be! Here are some ideas for swaps and additions:

Serving Your Prize-Winning Pumpkin Chili

This Prize-Winning Pumpkin Chili is fantastic on its own, but I always think the right accompaniments elevate it to an even higher level!

Suggested Toppings

I love setting out a spread of toppings so everyone can customize their bowl. My favorites include:

• Sour cream or a dollop of plain Greek yogurt
• Shredded sharp cheddar or Monterey Jack cheese
• Thinly sliced green onions
• Fresh cilantro, chopped
• Crumbled corn chips or tortilla strips for a satisfying crunch
• A wedge of fresh lime to squeeze over for brightness
• Sliced avocado for a creamy, fresh contrast

Garnishing & Presentation for a “Prize-Winning” Look

Presentation can truly make your Prize-Winning Pumpkin Chili shine, especially if you’re serving it for a special occasion or even a competition! I always aim for a beautiful contrast of colors and textures.

Start with a warm, inviting bowl. Ladle a generous portion of chili, making sure you get a good mix of meat, beans, and sauce. Then, arrange your toppings thoughtfully. I like to place a dollop of sour cream directly in the center, creating a creamy white base. Around that, I’ll sprinkle bright green cilantro and chopped green onions for a pop of color and freshness.

A sprinkle of shredded cheese adds another layer of texture and appeal. Don’t forget a few corn chips standing upright in the chili for a dramatic, crunchy touch. It shows care and attention to detail, which always impresses!

Meal Prep & Serving Ideas

This Prize-Winning Pumpkin Chili is fantastic for meal prep, as it often tastes even better the next day once the flavors have had more time to meld! For serving, I often make a batch of warm cornbread or offer some crusty bread for dipping. A simple green salad on the side can also provide a nice, fresh contrast.

As for leftovers, the possibilities are endless and delicious! I love making chili mac and cheese, topping hot dogs or baked potatoes with it for a hearty meal, or even using it as a filling for stuffed bell peppers. It’s a wonderfully versatile main dish that keeps on giving.

Make-Ahead, Storage, and Freezing Instructions

I often make a big batch of this Prize-Winning Pumpkin Chili because it’s so convenient and tastes amazing even after a day or two!

Make-Ahead Tips

Chili is truly one of those dishes that benefits from sitting overnight. The flavors have time to deepen and meld, making it even more delicious on day two. You can easily prepare the entire chili a day or two in advance. Simply follow the stovetop instructions, let it cool completely, then store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave when you’re ready to serve.

Storing Leftovers

Any leftover Prize-Winning Pumpkin Chili should be stored in an airtight container in the refrigerator. It will keep beautifully for 3-4 days. For longer storage, you can freeze it for up to 3 months.

Freezing Instructions

This chili freezes wonderfully, making it perfect for future busy weeknights! Once the chili has cooled completely, transfer it to freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat on a baking sheet until frozen solid, then stack them to save space. It can be frozen for up to 3 months. Make sure to leave about an inch of headspace if freezing in rigid containers, as the chili will expand slightly.

Reheating from Frozen

When you’re ready to enjoy your frozen Prize-Winning Pumpkin Chili, I recommend thawing it overnight in the refrigerator first. Once thawed, you can reheat it gently on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. If you’re in a hurry, you can also reheat it directly from frozen in a pot on the stovetop, just be sure to stir frequently to prevent sticking, or in the microwave, stirring every few minutes. Add a splash of water or broth if it seems too thick.

Troubleshooting Common Chili Issues

Even the best cooks run into a little trouble sometimes, but I’m here to help you solve any chili dilemmas!

• Chili is too thick: This is an easy fix! Simply stir in a little more water or beef/vegetable broth, a quarter cup at a time, until it reaches your desired consistency.
• Chili is too thin: If your chili seems too watery, you have a couple of options. You can uncover the pot and let it simmer for a bit longer, allowing some of the liquid to evaporate. Alternatively, you can make a quick slurry with 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water, then stir it into the simmering chili and cook for another minute or two until it thickens.
• Chili tastes bland: No problem! This usually means it needs more seasoning. Taste and add a bit more salt, pepper, cumin, or chili powder. A small splash of apple cider vinegar or a squeeze of lime juice at the end can also brighten up the flavors beautifully.
• Chili is too spicy: If you’ve gone a little overboard with the heat, don’t despair! Stir in a dollop of sour cream or a spoonful of sugar to help mellow the spiciness. Adding more beans or diced tomatoes can also help dilute the heat without sacrificing flavor.

FAQs about Pumpkin Chili

I often get asked some great questions about this unique chili, so I’ve put together some answers for you!

This Prize-Winning Pumpkin Chili truly holds a special place in my heart, and I hope it finds one in yours too! It’s such a comforting and uniquely flavorful dish, perfect for everything from a cozy family dinner to making a splash at a friendly competition. I just know you’re going to love the subtle sweetness and rich depth that the pumpkin brings to this classic comfort food.

Now, I’m just so excited for you to try it! Please, when you make it, come back and leave a comment below. I would absolutely love to hear how it turned out for you. Did you win a chili cook-off? What were your favorite toppings? Your kitchen stories always make my day!

Love cozy bowls with a fall twist? Follow us on Pinterest for more prize-winning comfort foods!

Emily

Prize-Winning Pumpkin Chili

This isn’t just any chili recipe; this is my Prize-Winning Pumpkin Chili, a dish that consistently steals hearts and, yes, even takes home the top prize in friendly cook-offs. It’s a truly special recipe that stands out from the crowd with its wonderfully balanced flavors and comforting depth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 431

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 cloves garlic
• 1 yellow onion
• 2 Tbsp olive oil
• 1 lb. ground beef
• 1 15oz. can kidney beans, drained
• 1 15oz. can black beans, drained
• 1 15oz. can petite diced tomatoes
• 1 15oz. can pumpkin purée
• 1/2 6oz. can tomato paste 5 Tbsp
• 2 cups water
• 1 Tbsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly cracked black pepper
• 1 tsp salt

Equipment

• Large pot
• slow cooker
• Instant Pot
• Large skillet

Method

 

Stovetop Instructions

1. Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
2. Add the ground beef and continue to cook until the beef is browned and cooked through.
3. Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.
4. Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.
5. After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Slow Cooker Instructions

1. First, mince the garlic and dice the onion. Sauté the garlic and onion in olive oil in a large skillet over medium heat until tender, about 5 minutes.
2. Add the ground beef to the skillet and cook until browned and cooked through. Drain any excess fat.
3. Transfer the sautéed garlic, onion, and browned ground beef to your slow cooker.
4. Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the slow cooker. Stir everything together until well combined.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if possible. The longer it simmers, the more the flavors will meld.
6. Taste and adjust salt if needed before serving hot with your favorite toppings.

Instant Pot Instructions

1. Mince the garlic and dice the onion. Add the olive oil to your Instant Pot and select the “Sauté” function on normal heat.
2. Add the garlic and onion and sauté until tender, about 3-5 minutes.
3. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat. Press “Cancel” to turn off the Sauté function.
4. Stir in the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt. Make sure to scrape up any browned bits from the bottom of the pot to prevent a “Burn” notice.
5. Secure the lid and set the vent to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 10-15 minutes on high pressure.
6. Once cooking is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure.
7. Open the lid, stir well, taste, and adjust salt if needed. Serve hot with your favorite toppings!

Nutrition

Calories: 431kcal

Notes

Make it Vegetarian or Vegan: Swap the ground beef for plant-based crumbles, an extra can of black beans, or cooked lentils. Use vegetable broth instead of water to maintain depth of flavor.

Use a Different Meat: Ground turkey or ground chicken are all excellent alternatives to ground beef.

Adjusting the Spice Level: To increase heat, add minced jalapeño with the onion or a pinch of cayenne pepper at the end. To decrease heat, slightly reduce the chili powder.

Make-Ahead: Chili often tastes better the next day. Prepare it a day or two in advance, cool completely, and store in an airtight container in the refrigerator.

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. This chili also freezes wonderfully for up to 3 months.

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