Pioneer Woman Pumpkin Chili

The Pioneer Woman Pumpkin Chili blends ground beef, beans, tomatoes, pumpkin purée, and a warm mix of spices like cumin and chili powder. It’s hearty, rich, and slightly sweet with a velvety texture. Named after Ree Drummond’s rustic brand, it reflects her cozy, comforting, farmhouse-inspired cooking style.

Ingredients:

• Brown 1 pound ground beef
• Drain 1 can (15 oz) kidney beans
• Pour 1 can (15 oz) black beans
• Stir in 1 can (15 oz) diced tomatoes
• Scoop in 1 can (15 oz) pumpkin purée
• Sprinkle 2 teaspoons chili powder
• Add 1 teaspoon ground cumin
• Toss in 1 chopped onion
• Mince 2 garlic cloves
• Drizzle 1 tablespoon olive oil
• Season with 1 teaspoon salt
• Crack in ½ teaspoon black pepper
• Pour 2 cups beef broth

How To Make Pioneer Woman Pumpkin Chili

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until it becomes tender and aromatic.
3. Cook for an additional minute after adding the garlic; it smells wonderful!
4. Cook until well browned after adding the ground beef.
5. After draining the extra fat, add the beef stock and stir.
6. Pour the pumpkin purée, diced tomatoes, and both beans into the pot.
7. Add salt, black pepper, cumin, and chili powder.
8. To blend all that delicious flavor, give everything a nice stir.
9. Reduce the heat to a simmer after bringing the chili to a gentle boil.
10. For 20 minutes, simmer uncovered, stirring now and again.
11. Before serving, let it cool for five minutes—be careful, it is hot!

Pioneer Woman Pumpkin Chili Recipe Tips:

• Twist of Spicy Southwest Pumpkin Chili. Bold Southwestern flavors will make your taste senses dance as you turn up the heat. First, use chipotle powder instead of ordinary chili powder. For a genuine kick, add a pinch of cayenne pepper and a diced jalapeño. Add diced tomatoes that have been fire-roasted rather than ordinary tomatoes. For texture and color, add a handful of frozen corn and stir. For a stronger flavor, exclusively use black beans. Add a squeeze of lime and freshly chopped cilantro to finish.
• Turkey Chili with Creamy Pumpkin. Keep it creamy and warm, but lighten it up. For a leaner option, use lean ground turkey rather of beef. Add a dash of heavy cream or cream cheese once the turkey has browned. This gives it a velvety richness that goes well with pumpkin. Add a touch of nutmeg for warmth, but leave the beans and spices the same. To let flavors to meld fully, simmer slowly. Add a dollop of sour cream or some shredded cheddar cheese on top.
• Pumpkin Chili with Smoked Bacon. Add deep, savory undertones and crispy bacon to create smokey magic in the dish. First, cook the bacon until it is crisp. After removing the bacon, cook the garlic and onions in the bacon grease. After adding your ground beef, proceed with the remaining foundation components. Add smoked paprika and a little Worcestershire sauce and stir. Returning the bacon at the end gives it the most crunch. Add some shredded cheddar or smoked gouda on top.

How To Store & Reheat Leftovers?

1. In The Fridge: Let the chili cool completely. Then transfer it to an airtight container. Store in the fridge for up to 4 days. Always label with the date.
2. In The Freezer: Cool the chili fully first. Spoon into freezer-safe bags or containers. Leave space for expansion. Freeze for up to 3 months.
3. To Reheat: Thaw frozen chili overnight in the fridge. Reheat on the stovetop over medium heat. Stir often until heated through.

Pioneer Woman Pumpkin Chili Recipe Nutrition Facts

Add 120g of protein mainly from ground beef and beans.
Contain 160g of carbohydrates from beans, tomatoes, and pumpkin purée.
Provide 56g of dietary fiber through beans, pumpkin, and vegetables.
Hold 82g of total fat from olive oil and beef.
Include 28g of saturated fat, mostly from the ground beef.
Supply 1,950mg of sodium, depending on canned items and added salt.
Bring in 28g of natural sugars from tomatoes, onion, and pumpkin.
Boost with 280% daily Vitamin A, thanks to pumpkin purée.
Support immunity with 90% daily Vitamin C from tomatoes and onion.
Strengthen with 60% daily Iron, mostly from beef and beans.
Offer 50% daily Calcium, contributed by beans and vegetables.
Contain 2,200mg Potassium, balancing fluids and nerves naturally.
Provide 160mg Magnesium, supporting muscles from pumpkin and legumes.
Add 12mg of Zinc, helping immunity with beef and beans.
Deliver 180mcg Folate, supporting cell function from beans.
Hold 1.6mg of Vitamin B6, powering energy from pumpkin and beef.
Include 45mcg Vitamin K, helping blood health via onion and beans.

Try More Recipes:

• Pioneer Woman Beef Stew
• Pioneer Woman Crockpot French Onion Soup
• Iceland Tomato Soup Recipe
• Autumnal Harvest Pasta Sauce Recipe