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A bowl of pumpkin beer chili topped with avocado, greek yogurt, and cheese.
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Pumpkin Beer Chili

Double up on the fall flavors with pumpkin beer and pumpkin puree in this delicious chili recipe.
Course Main Course
Cuisine American
Keyword pumpkin beer chili
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 servings
Calories 431kcal
Author Snacking in Sneakers

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large bell pepper, diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 canned chipotle pepper in adobo, finely chopped (optional; omit to eliminate heat; can increase to 2 for additional heat)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cocoa powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 28 ounce can crushed tomatoes
  • 15 ounce can pinto beans, drained and rinsed
  • 15 ounce can pumpkin puree
  • 12 ounce pumpkin beer (or any preferred beer)
  • 1 ¼ cups chicken broth

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the ground beef, onion, and bell pepper. Cook for about 6-8 minutes or until the meat is browned, breaking the meat up with a wooden spatula as you’re cooking it. Drain any excess fat from the pot.
  • Stir in the garlic and chipotles with adobo. Cook for 1 minute.
  • Add the chili powder, cocoa powder, smoked paprika, cumin, salt, and pepper. Stir well and cook for another 1 minute.
  • Add the tomatoes, pinto beans, pumpkin, pumpkin beer, and chicken broth. Bring to a boil, then reduce heat and simmer for around 20 minutes, until mixture has thickened and flavors have melded together.
  • Serve warm with any toppings of your choice (like sour cream, Greek yogurt, avocado, cheese, red onion, green onion, etc).

Notes

  • Chipotle peppers in adobo can pack a lot of heat from a small amount. If you do not want spice in your chili, eliminate this from the recipe. If you prefer a spicy chili, increase to 2-3 chipotle peppers for the batch.
  • If the chili gets too thick while simmering, just add an extra splash of broth until it reaches your preferred texture.
  • This recipe makes around five servings of 1 ⅔ cups each (it should make a little over 8 cups total).
  • The nutrition analysis below is based on grass-fed-and-finished ground beef; nutrition facts may change slightly with grain-finished.
 
Nutrition analysis (approximate per serving, does not include any optional toppings): 431 calories, 18 g fat, 6.5 g saturated fat, 970 mg sodium, 41 g carbohydrate, 11 g fiber, 13 g sugar, 27 g protein, Vitamin D: 0%, Calcium: 13%, Iron: 42%, Potassium: 22%

Nutrition

Calories: 431kcal