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Quick Smoky Chipotle Pumpkin Chili in 30 Minutes

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This quick smoky chipotle pumpkin chili is the weeknight dinner hero you didn’t know you needed. It’s rich, comforting, and has this incredible depth of flavor that tastes like it simmered for hours—but it’s ready in thirty minutes flat.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef (85/15)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1–2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 1 cup vegetable broth (or chicken broth)
  • Juice of 1 lime
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, diced avocado, fresh cilantro, sliced green onions, tortilla chips

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all the way through, about 5-7 minutes. Drain excess fat if desired.
  4. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir and cook for 1 minute to toast the spices.
  5. Pour in the diced tomatoes (with juices), pumpkin puree, drained black beans, drained kidney beans, minced chipotle peppers, and adobo sauce. Stir until the pumpkin puree is fully incorporated.
  6. Pour in the vegetable broth and stir. Bring the chili to a gentle simmer, then reduce heat to medium-low.
  7. Let it simmer for 15 minutes, stirring occasionally.
  8. Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.
  9. Ladle into bowls and top with desired toppings.

Notes

Don’t skip browning the meat properly for maximum flavor. Toast the spices for 1 minute to enhance their flavor. Start with one chipotle pepper and add more to taste. Let the chili rest for 5 minutes before serving to allow flavors to meld. This chili tastes even better the next day. For a vegetarian version, skip the ground beef and add an extra can of beans. For a spicier version, add a second chipotle pepper and extra adobo sauce. For a milder version, skip the chipotle peppers and use only the adobo sauce or substitute smoked paprika. To freeze, portion into freezer-safe containers and store for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if too thick.

Nutrition

Keywords: pumpkin chili, chipotle chili, smoky chili, quick chili, weeknight dinner, one-pot meal, gluten-free, dairy-free

Find it online: https://lyrafeast.com/quick-smoky-chipotle-pumpkin-chili-in-30-minutes/