Savory Pumpkin Chili: Simmer & Enjoy!

Pumpkin Chili is a delicious and hearty take on a homemade chili recipe. This dish has an assortment of beans and veggies simmered in a thick meaty seasoned tomato sauce.

The addition of pumpkin adds a richness to the sauce and lots of great nutrition too!

Pumpkin Chili in a pot with a dollop of sour cream

Why We Love Pumpkin Chili

  • Adding pumpkin purée to chili gives it an earthy, savory flavor that beautifully complements all the other robust ingredients.
  • It’s a great way to use up that extra bit of pumpkin puree you might have on hand.
  • You can use fresh pumpkin puree or canned in this recipe.
  • This dish is packed with protein, fiber, and antioxidants.
  • Set it and forget it in a Crockpot—it’s portable for a potluck, too!

ingredients for Pumpkin Chili on a wooden board

Ingredients

MEAT Our recipe calls for ground beef, but since pumpkin chili is a great entrée for using up leftovers, why not use up that turkey, chicken, or pork?

BEANS Add different beans like canned black beans or kidney beans. Cannellini beans are often referred to as white beans when they are canned. Be sure to drain and rinse them.

VEGGIES Tomatoes and all the traditional chili vegetables are a must, of course. Additionally, this recipe calls for red peppers and pumpkin puree for a tasty and healthy white chili-style twist.

How to Cook Pumpkin Chili

This recipe has just two simple steps, it’s that easy!

  1. Sauté the beef with garlic and veggies (per recipe below) until cooked through.

ingredients for Pumpkin Chili in a pot with raw beef

  1. Stir in the remaining ingredients and simmer until the chili is thick.

For a spicier chili, add extra chile pepper, red pepper flakes, or even diced jalapeno.

ingredients for Pumpkin Chili in a pot with cooked beef

Serve with homemade French bread or even some jalapeno cheddar bread. Don’t forget a quick and easy cucumber tomato salad to round out the meal!

Instant Pot Directions

  1. Cook the beef with onion, celery, carrot, and garlic on the sauté setting in the instant pot until the meat is cooked through. Drain fat.
  2. Stir remaining ingredients, cover, and cook on high for 25 minutes.
  3. Let the instant pot naturally release for 10 minutes. Stir and serve.

Slow Cooker Directions

Pumpkin chili can even be made in the Crock-Pot for a set-it-and-forget-it meal that’s perfect to come home to!

  1. In a skillet, cook the beef with onion, celery, carrot, and garlic until the meat is cooked through, drain the fat.
  2. Add the meat mixture to the slow cooker and stir in the remaining ingredients.
  3. Cover and cook on high for 2 to 3 hours, or low for 4 to 6 hours, stirring occasionally.

Pumpkin Chili in white bowls with sour cream

Leftovers

Pumpkin chili tastes just as good (if not better) the next day! Keep in a covered container in the refrigerator and it will last about 5 days. Reheat on the stovetop or in individual portions in the microwave.

Pumpkin chili freezes great, too, so it’s a good recipe for batch cooking! Once it is fully cooled, ladle pumpkin chili into zippered bags and write the date on the outside. Freeze the bags flat and once they are fully frozen, stack them upright to save freezer space!

Our Favorite Chili Recipes

Did you enjoy this Pumpkin Chili? Be sure to leave a rating and a review below!

Pumpkin Chili in white bowls with sour cream

Pumpkin Chili

This savory pumpkin chili is loaded with delicious veggies and spices!
Course Dinner, Soup
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 542
Author Holly Nilsson

Ingredients

  • 1 ½ pounds lean ground beef
  • 1 onion diced
  • 2 ribs celery diced
  • 1 large carrot diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 cups chicken broth
  • 15 ounces pumpkin puree
  • 15 ounces cannellini beans rinsed and drained
  • 14 ounces diced tomatoes with juices
  • 1 tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon ground sage
  • ½ teaspoon each salt & pepper
  • ¼ teaspoon pumpkin pie spice

Instructions

  • Brown beef, onion, celery, carrot, and garlic in a saucepan until no pink remains. Drain fat.
  • Stir in remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer 30-40 minutes uncovered or until chili has thickened.

Nutrition

Serving: 1.75cups | Calories: 542 | Carbohydrates: 38g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1273mg | Potassium: 1262mg | Fiber: 12g | Sugar: 10g | Vitamin A: 21283IU | Vitamin C: 64mg | Calcium: 186mg | Iron: 9mg
Pumpkin Chili in white bowls with writing
Pumpkin Chili in a pot with a ladle and text
Pumpkin Chili in white bowls with a title
ingredients for Pumpkin Chili and Pumpkin Chili in a pot with a title

Originally posted at Spend with Pennies

Instant Pot 15 Bean Soup

Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup. Old fashioned comfort food at its best!

A bowl of Instant Pot 15 Bean Soup shot from over the top.

I’ve been cooking with my Instant Pot for 3 years now and I never cease to be amazed at what it can do with dried beans. Thanks to the trusty Instant Pot, you can decide to cook up a pot of this Instant Pot 15 Bean Soup whenever the craving strikes. There is very little advance prep and the speed with which it cooks to tender perfection just gives me a little thrill every single time.

While pressure cooking has been around for ages, the Instant Pot has made its way into so many kitchens that it has effectively changed how and what we cook for dinner. You can decide on bean soup from scratch late in the afternoon and have it on the table in time for dinner.

Two bowls of bean soup shot from over the top.

Bean soup falls at the top of the my list of nostalgic comfort foods. It is pretty much on par with grilled cheese and tomato soup in my book and part of that special group of foods that somehow make things better.

If you have cozy bean soup memories, I think you’re going to love this quick and easy Instant Pot 15 Bean Soup. It has a creamy, tomato based broth, smoky ham, and a delicious blend of seasonings to evoke that classic feel.

A bowl of bean soup next to a smaller bowl of shredded cheese.

Ingredients

The ingredients for Instant Pot 15 Bean Soup with text overlay.
  • There are many different brands of 15 or 16 bean soup mix and any will work for this soup. If yours comes with a seasoning packet, just toss it. You can create great flavor with far less sodium by using your own seasonings.
  • Seasoning hams are bony pieces of ham that are used solely to add meaty, smoky flavor to recipes. Of course, a leftover meaty ham bone from a holiday ham is a great option, but since we don’t always have one tucked in our fridge, check the meat department for a ham hock or ham shank. You can also buy a ham steak to chop up and add for an even meatier soup if you’d like but this is totally optional.
  • A mix of dry spices including oregano, cumin, chili powder, bay leaves, black pepper, and a little cayenne adds great classic flavor. You might notice I didn’t include salt in this list. Between the seasoning ham, tomato sauce, broth, and spices, I find the soup to be perfectly seasoned. I highly recommend waiting until the end of the cooking process to taste and add salt only if you feel it needs it.
A bowl of bean soup on a blue cloth in front of an Instant Pot.

The Best Instant Pot

I own and LOVE my 6 quart Instant Pot Duo Nova and based on the Amazon reviews, it looks like I’m not alone! They improved on several features that makes this unit simpler and easier to use than older models. Once you close the lid and set the time, it automatically seals and begins to come to pressure without any need to move the steam release valve. After cooking, the steam releases with an easy press of the button. It is slick, easy to use, and has never failed me.

How to Make Instant Pot 15 Bean Soup

Vegetables are added to an Instant Pot.
  • Set your Instant Pot on the Sauté setting and add the oil. Once heated, add the onion, carrot, and celery and cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add the garlic and cook for an additional minute then press Cancel.
  • Transfer the rinsed dried beans to the Instant Pot.
Tomato sauce, broth, and water are added to an Instant Pot.
  • Pour in the tomato sauce, broth and water.
Spices and a ham hock are added to an Instant pot.
  • Add the chili powder, cumin, oregano, cayenne, and the bay leaves. Stir well to combine.
  • Tuck the seasoning ham (ham hock, shank, or meaty leftover ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Pressure cook on High for 40 minutes.
  • When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. You can remove any good chunks of ham from your seasoning ham (if any) to chop up and add back to the soup. Discard the remainder of the seasoning ham and bay leaves.

If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don’t go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result.

A hand lifts a spoonful of soup from a bowl.

This 15 Bean Soup is delicious in its natural state or garnish it will a little shredded cheese and serve it with some crusty bread.

Two bowls of bean soup in front of an Instant Pot.

More Comfort in a Bowl

A bowl of Instant Pot 15 Bean Soup shot from over the top.

Print

Instant Pot 15 Bean Soup

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Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup. Old fashioned comfort food at its best!
Course Main Course, Soup
Cuisine American
Diet Low Calorie, Low Fat
Prep Time 15 minutes
Cook Time 45 minutes
Pressure and Release Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 433kcal

Ingredients

  • 1 pound 15 or 16 dried bean soup mix any brand will work (toss the seasoning packet)
  • 2 tablespoons vegetable oil
  • 1 ½ cups diced yellow onion
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 1 teaspoon minced garlic
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups water
  • 8 ounces tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon cayenne optional (it adds a nice kick)
  • 2 bay leaves
  • 1 ham shank, ham hock, or meaty ham bone
  • salt to taste and only if needed

Optional Garnishes

  • grated Parmesan or Monterey Jack cheese, oyster crackers, crushed saltine crackers

Instructions

  • Place beans in a colander and rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
  • Add oil to the Instant Pot and press the SAUTE button. When display reads “Hot” add the onion, carrot, and celery. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add garlic and cook for an additional minute then press CANCEL.
  • Add beans, broth, water, tomato sauce, chili powder, cumin, oregano, cayenne, and the bay leaves. Stir well to combine. Tuck the ham shank (or meaty ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes.
  • When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Transfer ham shank (or bone) to a cutting board. Use a fork to remove the ham from the bone and stir it into the soup. Discard the bone.
  • If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don’t go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result.
  • This soup is excellent reheated. It will thicken when refrigerated so just add a little water to reach desired consistency.
  • Taste and season with salt and additional pepper, if desired. I don’t recommend adding any salt until the end of the cooking process as the seasoning ham, tomato sauce, and broth tend to add enough.

Notes

Seasoning Ham

If you don’t have a leftover ham bone on hand, pick up a ham shank or hock from the meat department at your grocery store. My store carries Cook’s brand. Shanks are meatier but pork hocks are mainly used for seasoning. They impart a really nice meaty, smoky flavor but you won’t have much, if any, meat to add to the soup at the end of the cooking time. You can also pick up a ham steak to chop up and add to the soup if you’d like but there will be plenty of flavor either way.

Nutrition

Serving: 1cup | Calories: 433kcal | Carbohydrates: 57g | Protein: 28g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 348mg | Potassium: 1424mg | Fiber: 21g | Sugar: 8g | Vitamin A: 3866IU | Vitamin C: 7mg | Calcium: 164mg | Iron: 6mg

The post Instant Pot 15 Bean Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Best Chili Recipe

Best Chili Recipe

The best chili recipe I have ever made! It’s packed with ground beef, bacon and 3 kinds of beans with just the right combination of spices for the perfect flavor! Top it off with a little sour cream and shredded cheese, Yum!

You all have been loving our award winning Instant Pot chili for quite some time now, but this one is better. I can’t believe I’m saying that because the Instant Pot version is the bomb, but this is THE BEST!

Now, I’ve actually never been a chili fan. Spicy is not my thing and growing up I didn’t like ground beef and wasn’t a huge bean fan so chili was definitely not my favorite. But then I became intrigued, and all from one story…

A bowl of chili. The chili has ground beef, beans and a rich sauce. It is topped with sour cream and shredded cheese and a piece of cornbread is on the edge of the bowl.

My sister once called me later at night and I was juuust about to go to sleep. I knew she’d just been on a date so I answered to hear the details. No. No this was not a, “best date ever” call, but a “you will not believe the awkwardness” call.

He had called last minute and asked if she could pick him up. “Oh sure” she replied, totally not worrying about it as they were nearing the end of college and maybe his car was out of luck. So she picks him up and he tells her he actually doesn’t have a car, or a job, nor is he actually in school. Instead he’s pursuing breakdancing. 😬

A large bowl of the best chili topped with sour cream and grated cheese. Another bowl for chili is in the background and there are a few pieces of cornbread next to the chili.

Best Thing I’ve Ever Eaten

Which is fine, there’s probably some good ones out there, but as he later showed her, he wasn’t one of them. But I’m distracted. So this kind boy tells her, I’m taking you out for the very best thing I’ve ever eaten. “You’re going to love it,” he says. Right up at the light, then head straight down main, take a left at this light and straight down until it’s on the left hand side. Wendy’s.

Well again, she’s so kind and gives him a chance. They get inside and he orders two baked potatoes with chili. Whhhhhaaaaaa? This is the BEST thing you’ve ever eaten? Ahhhhh that date didn’t end up going anywhere, haha, but it sure sparked something in me! I vowed to discover the best chili ever and while it started as a funny joke I ended up falling in love with chili! Jokes on me!

A bowl of Best Chili topped with grated cheese and cilantro.

What Ingredients Do I Need to Make the Best Chili?

So I thought I had found the best chili even in our Instant Pot chili recipe, but then I made this stove top version, and this is the absolute best. If you are familiar with our IP version, the ingredients are similar with just a couple of additions for this recipe. This is what you will need:

  • Ground Beef
  • Bacon
  • Kidney Beans
  • Pinto Beans
  • Black Beans
  • Fire Roasted Tomatoes
  • Tomato Paste
  • Red Onion
  • Red Bell Pepper
  • Jalapeno
  • Beef Stock
  • Oregano
  • Cumin
  • Cocoa Powder
  • Kosher Salt
  • Black Pepper
  • Smoked Paprika
  • Coriander
  • Chili Powder
  • Worcestershire Sauce
  • Garlic

For Garnish

  • Sour Cream
  • Cilantro
  • Cheese
 
 

The measurements for each ingredient can be found in the recipe card down below.

Two bowls of the best chili. The chili is made with beans, ground beef and herbs and spices. It is topped with sour cream and grated cheese.

How to Make the Best Chili Recipe

Making this homemade chili is so simple and the depth of flavor fabulous. I’m so obsessed! Here are the basic steps:

  1. Cook the bacon until crisp in a large pot, then remove to a plate lined with a paper towel.
  2. Add the onions and pepper and cook until tender.
  3. Add the ground beef and cook until browned.
  4. Drain any grease.
  5. Add the remaining ingredients and 3/4 of the bacon stirring everything to combine.
  6. Let it simmer over medium low heat.
  7. Serve with your favorite chili garnishes and side of skillet cornbread!

All the details can be found in the recipe card at the end of the post.

A bowl of the best chili. There is ground beef, three kinds of beans, spices, sour cream and grated cheese on top.

Does Chili Have To Have Beans?

Some chilis, such as Texas chili, actually forbid the use of beans.

Other chili recipes call for beans. I love the heartiness that beans add!

How Long Will Chili Keep?

Chili will keep for 3-4 days in the refrigerator in an airtight container.

A bowl of the best chili. It has a spoonful of sour cream and shredded cheese on top. You can see the ground beef and beans in the chili, and a piece of cornbread is on the edge of the bowl. Another bowl of chili is in the background.

Can Chili Be Frozen?

Cool chili completely.

Place in container with a tight fitting lid, or in freezer bags and freeze for 4-6 months.

What is the Difference Between and Yellow Onion and a Red Onion?

A red onion has a slightly more mild flavor than a yellow onion when served raw and can help to mellow out a tomato based dish instead of the more bold yellow or white onion. 

A bowl of the best chili. A spoon is in the bowl. There are beans and ground beef in a rich sauce and the chili is topped with sour cream and shredded cheese.

So no one ever needs to take a date to Wendy’s for the “best thing you’ve ever eaten” because you can just make the best chili recipe right at home and it’s so simple! Now excuse me while I go work on my breakdancing moves and work off that second bowl of chili I just ate! Lol!

Here are some more CHILI RECIPES that you’ll love:

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A bowl of chili. The chili has ground beef, beans and a rich sauce. It is topped with sour cream and shredded cheese and a piece of cornbread is on the edge of the bowl.

Print

Best Chili Recipe

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The best chili recipe I have ever made! It’s packed with ground beef, bacon and 3 kinds of beans with just the right combination of spices for the perfect flavor! Top it off with a little sour cream and shredded cheese, Yum!
Course 50 of the Best Easy Soup Recipes for Families
Cuisine American
Keyword beans, chili, ground beef, main dish, Our Top 10 Best Chili Recipes, soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 people
Calories 374kcal

Ingredients

  • 1 1/2 Pounds Ground Beef
  • 6 Strips Bacon good quality, chopped
  • 1 Can Kidney Beans 15 oz., drained
  • 1 Can Pinto Beans 15 oz. drained
  • 1 Can Black Beans 15 oz. drained
  • 1 Cans Tomatoes 15 oz. Fire Roasted with juice
  • 1 Can Tomato Paste 6 oz.
  • 1 Red Onion chopped
  • 1 Red Bell Pepper seeded and chopped
  • 1 Jalapeno seeded and minced *optional
  • 2 Cups Beef Stock
  • 1 Tablespoon Oregano dried
  • 2 teaspoons Cumin
  • 1 Tablespoon Cocoa Powder
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper ground
  • 1 1/2 teaspoons Smoked Paprika
  • 1/2 Teaspoon Ground Coriander
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Garlic minced

For Garnish

  • Sour Cream
  • Cilantro
  • Cheese shredded

Instructions

  • In a large pot, cook the bacon until crisp, stirring often to cook evenly.
  • Remove the bacon to a paper towel lined plate.
  • Add the onions and peppers and cook until tender.
  • Add the ground beef and cook until browned.
  • Drain off any excess grease, we just tilt the pot and use a large spoon.
  • Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
  • Cook for a minimum of 45 minutes. If you have the time, it is best if it simmers all day or as long as possible.
  • Serve with sour cream, cheese, cilantro and the remaining bacon.

Notes

Chili can be frozen for 4-6 months.

Want it spicier? Try adding 1/4-1 teaspoon cayenne

Nutrition

Calories: 374kcal | Carbohydrates: 32g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 970mg | Potassium: 763mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1111IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 4mg

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A bowl of chili. The chili has ground beef, beans and a rich sauce. It is topped with sour cream and shredded cheese and a piece of cornbread is on the edge of the bowl.

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READ: Best Chili Recipe

Originally posted at Oh Sweet Basil