Pin Pumpkin Chili with Cheddar Web Top is the kind of cozy meal that brings everyone to the table and always smells like autumn in my kitchen. Warm spices, sweet pumpkin, hearty beans, and melty cheddar make it ideal for chilly nights and especially festive for Halloween.
My kids look forward to this chili once the leaves start turning every year. That cheddar web always makes the meal feel like a celebration, whether for a family dinner or a Halloween party.
Ingredients
- Ground beef or turkey: Choose lean for less grease. Use turkey for a lighter version
- Fresh pumpkin or canned pumpkin: Fresh pumpkin gives a rich texture and subtle sweetness. Canned is reliable and quick
- Black beans and kidney beans: Choose low sodium. Use a mix for better texture and color
- Diced tomatoes with juice: Adds acidity which balances the earthy pumpkin. Choose a quality brand for flavor
- Onion and red bell pepper: These add sweetness and depth. Dice finely for even cooking
- Garlic: Fresh cloves infuse loads of flavor. Skip jarred for best results
- Tomato paste: Amplifies tomato flavor. Choose double concentrate if available
- Chili powder, cumin, smoked paprika: These create a robust chili base. Look for fresh spices from a reputable market
- Cinnamon: Gives warmth and autumn aroma. Do not substitute with cassia
- Cheddar cheese, sharp: Melts beautifully and minimum pre-shredded is best. Use block cheese and grate for best flavor
- Olive oil: Helps sauté veggies and beef. Opt for extra virgin for richness
- Broth, beef or vegetable: Low sodium and homemade if possible
- Salt and black pepper: Adjust to taste. Use freshly cracked pepper for heat
- Cayenne pepper: A dash wakes up the dish. Optional for spice lovers
Instructions
- Brown the Meat:
- Heat the olive oil in a large pot over medium heat. Add ground beef and break it up with a spoon. Cook until well browned about 5 to 7 minutes. Drain any excess fat so your chili will not be greasy
- Sauté the Vegetables:
- Add diced onion, red bell pepper, and minced garlic to the meat. Sauté for 5 minutes. Stir often so nothing burns and veggies become soft and fragrant
- Add Pumpkin:
- Stir in diced pumpkin. Cook three or four minutes until the pumpkin starts to soften. The edges will turn more orange and the onion mixture will smell sweet
- Toast the Spices:
- Add tomato paste, chili powder, cumin, smoked paprika, cinnamon, salt, black pepper, and cayenne. Stir well to coat all veggies and meat. The paste and spices should stick to everything and start to smell earthy and warm. Let this cook for two minutes to bloom the flavors
- Simmer the Chili Base:
- Pour in the diced tomatoes with juice then add both kinds of beans and broth. Stir to combine. Bring the mix to a boil then drop heat to low. Simmer uncovered for thirty to thirty-five minutes. Stir occasionally. Scrape the bottom so nothing sticks. Check the pumpkin for tenderness and let chili thicken
- Taste and Adjust:
- Sample a spoonful and add more salt, pepper, or a splash more broth as needed. The flavor will develop the longer it simmers
- Prepare the Cheddar Web:
- Ladle hot chili into ovenproof bowls. Arrange shredded cheddar on top in a web pattern. Use a piping bag for neat lines or lay the cheese in circles and straight lines for a fun spooky look
- Broil the Topping:
- Set bowls under a preheated broiler for two or three minutes. Watch closely. The cheese should melt and bubble but not burn. Pull out once the web looks shiny and slightly golden
- Serve Hot:
- Let bowls cool for a minute then serve with your choice of bread or chips
Pin Sharp cheddar always reminds me of my grandmother. She would insist on grating cheese herself for better melt and flavor. That step makes the web so gooey and fun. My family loves the anticipation when it bubbles under the broiler
Storage Tips
Store leftovers in an airtight container in the fridge up to four days. To reheat, spoon chili into a microwave safe bowl then top fresh with extra cheddar web and heat until hot. If using the broiler again, watch the cheese carefully. Freeze chili in portions for up to two months without the cheese topping. Add cheese and broil after thawing
Ingredient Substitutions
For vegetarian chili, skip the meat and double up on beans or stir in lentils. Sweet potatoes work instead of pumpkin though flavor and color will change. Use Monterey Jack or mozzarella for a differently melty web. Keep the shapes playful
Serving Suggestions
Serve with crispy tortilla chips or a crusty loaf of bread. Add a dollop of sour cream or sliced green onions for extra freshness. Perfect with a glass of Zinfandel or Malbec to match the spices
Cultural Context
Chili is a classic American comfort food and comes with infinite seasonal twists. Pumpkin places it firmly in autumn and combines well with warming spices. A cheddar topping inspired by festive Halloween shapes makes this fun for kids and adults alike
Pin Enjoy this festive pumpkin chili for a warming fall meal that everyone will remember. The cheesy web topping takes this cozy chili from everyday to a seasonal standout
Recipe Questions
- → Can I substitute turkey for beef?
Yes, ground turkey works well in place of beef for a lighter version of this chili.
- → How do I achieve the cheddar web design?
Arrange shredded cheddar in circles and lines atop the chili, then broil until melted for a web look.
- → Can this dish be made vegetarian?
Omit the meat and add extra beans or lentils for delicious results without sacrificing heartiness.
- → What can I serve alongside?
Crusty bread or tortilla chips complement the chili’s texture and flavor.
- → Is canned pumpkin purée suitable?
Canned pumpkin purée is a great shortcut—just add at step 5 in place of diced pumpkin.
- → What wine pairs with this meal?
A fruity Zinfandel or Malbec pairs nicely with the spices and richness of the chili.