Recipe: Autumn beef, bean and pumpkin chili


With the weather cooling down (FINALLY), it’s time to enjoy one of the best parts of the fall season: chili.

And, while we know few chili recipes can beat a good ol’ bowl of Skyline, this one may just do it.

Packed with spices and savory flavors of the season, it’s also easy to make a few adjustments for the vegetarian in your life.

It’s also perfect for game day!

(P.S. If you’re taking this tailgating with you this weekend, you may want to check out these tips, too.)


Download the recipe here or see below.

pumpkin chili

Autumn Beef, Bean and Pumpkin Chili

4-6 servings


  • 1 lb. very lean ground beef*
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 red bell pepper, chopped
  • 2-4 tablespoons chili powder, to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 cups fresh pumpkin, seeded and cubed
  • 1 can black beans
  • 1 can fire-roasted diced tomatoes
  • 1 can low-sodium beef broth*
  • 3/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro, chopped


Optional toppings:

  • Fresh jalapenos, sliced
  • Low-fat sour cream as a topping
  • Green or yellow onions, chopped



  1. In a large pot, cook the beef, onion and garlic until until the beef is well done. Drain.
  2. Stir in the rest of the ingredients, except the cilantro. Note: If substituting soy crumbles, add them here.
  3. Bring to a boil; reduce heat to low and simmer 20 to 25 minutes or until the pumpkin is tender. Stir in cilantro.
  4.  Serve with desired toppings.


Note: Make this vegetarian by substituting soy crumbles for the beef and vegetable stock for the beef stock.


pumpkin chili