Hearty Guinness Pumpkin Chili

I’m about to introduce you to a chili that’ll knock your socks off—Hearty Guinness Pumpkin Chili. Yes, you read that right. We’re talking the cozy comfort of chili, adding a savory punch of pumpkin flavor, and giving it a boozy Guinness backbone that’ll warm you up from the inside out. This is the pumpkin chili recipe for when you want to impress the crowd (or just yourself, no judgment here).

Before we dive headfirst into this glorious pot of chili, let me give you a little backstory. Not too long ago, I was on a mission to embrace more seasonal ingredients in my cooking. Everywhere I turned, pumpkins were taking over—seriously, you couldn’t step foot in a store without dodging a gourd. 

But I wasn’t about to settle for the same old sweet pumpkin pies or sugary lattes—oh no. I wanted something savory, something hearty, that packed all the rich, comforting tastes of fall into every bite. And that’s when it hit me—Pumpkin Chili!

To really kick it up a notch, I played around with the meat, combining lean ground beef and finely diced stew meat for a texture that’s meaty, satisfying, and full of bite. The result? A chili that’s not just rich with pumpkin goodness, but loaded with the bold, warming spices of the season.

A Brief History of Chili

Chili has been around for centuries, with its roots firmly planted in Texan and Mexican cultures. It’s said that chili, as we know it, became popular in the 1800s when it was served by “Chili Queens” in San Antonio. These street vendors ladled out their rich, spicy stews to hungry travelers and locals alike, creating a lasting culinary legacy. 

What started as a humble dish made with dried chilies and whatever meat was on hand has since evolved into an iconic comfort food across the United States. My version takes that tradition and shakes it up with some savory pumpkin puree, red kidney beans, diced sweet potatoes, and a splash of Guinness—because why not?

Ingredients You’ll Need (And Why They Matter)

• Ground beef: A chili classic. Choose lean ground beef for a rich, hearty base without too much grease.
• Stew meat (fine dice): Adds bite and depth to the chili, making it more substantial. This creates a satisfying texture that ground meat alone can’t provide.
• Sweet onion or yellow onion: Brings a natural sweetness and balances the heat from the peppers. Yellow onions are perfect for their mellow, rich flavor.
• Red and green bell pepper: Adds sweetness and color, while green bell pepper brings a subtle, grassy note.
• Jalapeño peppers: For heat and a fresh, bright flavor. Adjust the number of peppers to your heat tolerance. If you want to dial down the spice, you can also substitute in some chipotle chili powder for smokiness without too much heat.
• Garlic cloves: Everything tastes better with garlic. You can also toss in some garlic powder if you're out of fresh cloves.
• Chipotle peppers in adobo sauce: Smoky, spicy, and utterly delicious. This is the secret weapon of chili making.
• Pumpkin puree: Adds an earthy pumpkin flavor and velvety texture to the chili. You can use canned pumpkin puree for convenience, or if you’re feeling adventurous, make your own homemade pumpkin puree. Just make sure it’s not pumpkin pie filling—that stuff comes pre-sweetened with pumpkin pie spice, which is not what you want here!
• Guinness Stout beer: The robust flavor of Guinness adds depth and a subtle bitterness that balances the sweetness of the pumpkin.
• Red kidney beans: This type of bean add heartiness to the chili. Bean in chili is very controversial around here, but these red kidney beans give added texture to this recipe and great pop of color.
• Sweet potatoes: Bring an extra layer of sweetness and heartiness to the dish.
• Diced tomatoes with green chiles: These provide acidity and a little extra spice. If you're a fan of pumpkin chili with a tomato sauce base, you can also add a little tomato paste to thicken the mix.
• Chicken broth or beef broth: Helps thin the chili while enhancing the savory notes. You can also use vegetable broth for a vegetarian pumpkin chili.
• Chili powder, ground cumin, and cinnamon: These warm spices create the backbone of the chili’s flavor. Chili powder and cumin bring heat and depth, while cinnamon adds a surprising warmth and a slight sweetness.
• Bay leaves: Add subtle herbal undertones. Just remember to take them out before serving.
• Fresh lime juice: Brightens the chili and adds a zesty contrast to the rich flavors.
• Olive oil: A staple for sautéing your veggies to perfection.

Equipment You’ll Need

• Large pot or Dutch oven: You’ll need something big and sturdy to hold all this chili goodness. A Dutch oven is perfect for slow cooking and even heat distribution.
• Wooden spoon: For stirring up all those flavors without scratching your pot.
• Sharp Chef knife: A good knife makes chopping ingredients faster and safer.
• Cutting board: To keep your counters clean and safe.
• Can opener: Because unless you’re a superhero, you’re going to need this to crack open those cans.
• Instant Pot or Crock Pot (optional): If you’re a fan of slow cooking or want to make an easy pumpkin chili without standing over the stove, these gadgets are lifesavers.

How to Make This Hearty Guinness Pumpkin Chili

• Brown the Meat: Heat your large pot or Dutch oven over medium heat. Add a bit of olive oil and toss in the ground beef and stew meat. Break it up into small pieces with your wooden spoon and cook until browned.

• Sauté the Veggies: Add in the chopped onion, red and green bell peppers, jalapeños, and chipotle peppers. Let them mingle with the meat until the onions soften, about 5 minutes.

• Add the Garlic: Throw in the garlic and cook for another 30 seconds. This is where things start to smell amazing.

• Build the Base: Fold in the pumpkin puree, Guinness, pinto beans, kidney beans, sweet potatoes, diced tomatoes with green chiles, and broth (chicken, beef, or vegetable for a vegetarian chili).

• Spice It Up: Stir in the chili powder, ground cumin, salt, cinnamon, lime juice, and bay leaves. You can also add a dash of onion powder if you’re feeling extra.

• Simmer: Let the chili simmer on medium-low for at least 30 minutes, stirring occasionally. If it gets too thick, add a little water or more broth. This slow cooking allows the flavors to develop beautifully.

• Serve: Remove the bay leaves and serve hot with your favorite chili toppings.

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Chef’s Secrets and Tips

• Two-meat combo: Using both ground beef and diced stew meat gives your chili a heartier texture. The stew meat stays tender while the ground beef creates a rich, meaty base.
• Pumpkin flavor boost: Don’t skimp on the pumpkin puree! It adds an earthy flavor and makes the chili extra velvety.
• Spice balance: Chipotle chili powder is a great way to add smokiness without overwhelming heat, especially if you're not a fan of super spicy chili.
• Next-day flavor: Chili always tastes better the next day after the flavors have had time to meld together.

Serving Suggestions

• Top with diced avocado, sour cream, fresh cilantro, and cheddar cheese for an extra layer of flavor.
• Serve with tortilla chips or warm cornbread on the side. We love Sweet Cornbread with this and also sometimes serve it with my Green Chile & Cheddar Corn Muffins.
• For a little crunch, sprinkle some green onions or crumbled tortilla chips on top.

Commonly Asked Questions

Can I make this in an Instant Pot or slow cooker?
Yes! Brown the meat and sauté the veggies on the sauté setting in your Instant Pot, then add everything else and cook on high pressure for 20 minutes. For the slow cooker, simply brown the meat and veggies on the stove first, then transfer everything to the Crock Pot and cook on low for 6-8 hours.

Can I make this vegetarian?
Absolutely! Skip the meat and add extra beans like black beans or chickpeas. Use vegetable broth instead of chicken or beef broth.

Storing and Reheating Tips

Store your chili in an airtight container in the fridge for up to 5 days. 

This chili also freezes beautifully—just be sure to let it cool before transferring to a freezer-safe container. 

To reheat, warm it up on the stove or in the microwave, adding a splash of water or broth if it’s too thick.

Now that you’ve got the recipe and all the tips, go ahead and make this hearty chili! It’s the perfect meal for pumpkin season, and trust me—this one’s going to be a fall favorite.

More Hearty Comfort Food Recipes

• One-Pot Beef Stroganoff
• Creamy Pumpkin Soup
• Creamy Italian White Bean Soup
• Classic Beef Stew