How to Make Pumpkin Sweet Potato Chili
Enjoy the perfect blend of savory and sweet with this pumpkin sweet potato chili. Made with wholesome ingredients like fresh pumpkin (or puree!), sweet potato, and ground beef, this easy chili recipe is perfect for fall. It’s great for meal prep, and you can make it in a slow cooker, Instant Pot, or Dutch oven.
I love making this chili for my family because it’s the perfect balance of comforting and nutritious. It’s full of wholesome ingredients like sweet potato and pumpkin, both packed with vitamins and fiber. Plus, it’s so easy to throw together—just toss everything into a Dutch oven, Instant Pot, or slow cooker, and this recipe works its way into the busiest schedule. This chili is a fall staple that brings warmth and smiles to the table!
What is Pumpkin Sweet Potato Chili?
If you’re looking for a hearty, fall-inspired dish, pumpkin sweet potato chili is just what you need. It combines the rich flavors of pumpkin and sweet potatoes with the comforting warmth of classic chili spices – a seasonal twist on an old favorite! And it’s a perfect blend of savory and sweet, making it a favorite for both meal prep and cozy weeknight dinners.
Why make this Pumpkin Sweet Potato Chili Recipe?
This chili isn’t just delicious—it’s versatile and nutritious. It’s the perfect recipe to warm you up during the cooler months and is easy to adapt based on your preferences.
- It’s perfect for fall and winter.
- It’s great for those who love meal prep, and it freezes well!
- It’s a wholesome, nutrient-packed meal.
- It’s very forgiving and easily adaptable.
- It’s versatile in that you can make it in a Dutch oven, Instant Pot or slow cooker.
- It makes a great dish for entertaining, especially when served in a hollowed out pumpkin. So cute!
Pumpkin Sweet Potato Chili Ingredients
- Olive oil
- Yellow onion
- Sweet potato
- Red and green bell peppers
- Chili seasoning: I make my own mix of garlic, onion powder, salt, pepper, chili powder, ground cumin, paprika, and orgeano.
- Cinnamon & nutmeg: These additional spices add a bit of fall flavor and compliment the pumpkin.
- Ground beef: We typically use grass-fed beef or venison, but use what you prefer.
- Red kidney beans: You can substitute any other type of beans you have on hand or prefer. I have also made this with black beans or a mix of beans.
- Pumpkin puree or canned pumpkin: Make sure to get pumpkin puree and not pumpkin pie mix. We usually get ours from Thrive Market or Azure Standard.
- Fire-roasted crushed tomatoes: You can also used diced tomatoes, but we like the consistency of the crushed ones. Sometimes I use a mix of diced and crushed!
- Beef or chicken broth: I like to add bone broth for extra nutrients! My go-to brand is Kettle & Fire from Costco or Trader Joe’s brand.
- Optional topping: sliced jalapeños, chopped cilantro, Greek yogurt or sour cream
Pumpkin Sweet Potato Chili Variations
- Vegetarian version: Omit the ground beef and add pinto or red kidney beans and extra black beans for more texture and protein. You can also add diced butternut squash.
- Spicy kick: Add jalapenos or chili peppers for extra heat.
- Ground turkey option: Use lean ground turkey or chicken instead of ground beef for a lighter version.
I hope you love this recipe!
Pumpkin Sweet Potato Chili
This pumpkin sweet potato chili combines fall flavors with classic chili ingredients in one hearty dish.
Ingredients
- 1 T olive oil
- 1 small yellow onion, diced
- 1 large sweet potato, peeled and cut into ½-inch pieces
- 2 red bell peppers, diced
- 1 green bell pepper, diced
- 1 T minced garlic
- 2 lbs. ground beef
- 1 tsp. sea salt
- ½ tsp. black pepper
- 1 & 1/2 T chili seasoning mix
- ¼ tsp. nutmeg
- 1/2 tsp ground cinnamon
- 1 can red kidney beans, rinsed and drained
- 1 15-ounce can pumpkin puree or canned pumpkin
- 1 15-ounce can fire-roasted crushed tomatoes in their juices
- 1 ½ to 2 c. bone broth
- Optional toppings: sliced jalapeno, chopped cilantro, Greek yogurt
Instructions
- Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
- Push the vegetables to the sides of the pot or remove to a bowl. Add the ground beef, salt, and pepper, and cook until the meat browned, 5 to 7 minutes. Stir often to break up the chunks.
- Once the meat is browned, add the chili seasoning, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds. (If veggies were removed from teh pot, add them back in.)
- Add the beans, pumpkin, crushed tomatoes in their juices, and 1 cup broth (or water). Bring to a gentle simmer.
- Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring enough so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
- Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more salt and pepper as needed.
- Serve hot with desired toppings.
Notes
To make in the slow cooker:
Brown the ground beef on the stovetop (or using the saute mode on an Instant Pot). Once cooked, drain off the fat. Then, add the beef and all remaining chili ingredients into a 6-quart slow cooker, and stir. Cook on HIGH for 3-4 hours or on LOW for 5-6 hours.
To use and Instant Pot, make sure to use the tempered glass lid for a longer slow cook option.
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