Pumpkin chili doesn’t have to be a gimmick. The pumpkin adds creamy richness, while our blends work together to create a bowl with real depth. Molly’s Texas-Style Chili Seasoning Mix is built on ancho, New Mexico, and smoked paprika for a full-bodied, smoky flavor with only mild heat—rich and satisfying without being overpowering. To that foundation we...
Ingredients (Serves 6–8)
- 2 lbs ground beef or turkey
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (15 oz) can pumpkin purée (not pie filling)
- 2 (15 oz) cans diced tomatoes (fire-roasted if available)
- 2 (15 oz) cans beans of choice (black, kidney, or pinto), drained and rinsed
- 2 cups low-sodium chicken or vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons Molly’s Texas-Style Chili Seasoning Mix
- 1 tablespoon Oaxacan Negro Mole Blend
- 1 teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper
- Juice of 1 lime
- Chopped cilantro, for garnish
Instructions
- Brown the meat: Heat olive oil in a large pot or Dutch oven. Add ground beef or turkey and cook until browned, breaking into crumbles. Remove and set aside.
- Sauté aromatics: In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
- Toast the spices: Return meat to the pot. Stir in Molly’s Texas-Style Chili Seasoning Mix and Oaxacan Negro Mole Blend. Cook 1–2 minutes, stirring, to bloom the spices.
- Build the chili: Add pumpkin purée, diced tomatoes, beans, broth, and tomato paste. Stir to combine.
- Simmer: Bring to a boil, then reduce to low. Cover and simmer 30–40 minutes, stirring occasionally.
- Finish & serve: Stir in lime juice. Taste and adjust seasoning with salt and pepper. Serve hot with cilantro and pumpkin-lime crema (below).
Pumpkin-Lime Crema (Topping)
- ½ cup sour cream
- 2 tablespoons pumpkin purée
- 1 teaspoon lime juice
- Pinch of salt
Whisk until smooth. Spoon over bowls of chili for a tangy, creamy finish.
Tips to Make It Work
- Mild, not fiery: Molly’s brings smoky chile depth without harsh heat—great for families and heat-avoidant eaters.
- Layered flavor: Mole isn’t “spicy-hot”; it adds earthy, savory complexity that makes this chili special.
- Batch cooking: Doubles easily and freezes up to 2 months.
- Serving ideas: Pair with cornbread, scoop over rice or fonio, or serve with tortilla chips for game day.
Looking for more fall comfort recipes?
→ Explore more Shawhan Farms Recipes
Learn More About Mole
Curious about the culinary roots?
Why mole is Oaxaca’s most famous dish – National Geographic
Shawhan Farms: Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.