Pumpkin Chili Mac Skillet
This hearty Pumpkin Chili Mac Skillet is everything you want in a weeknight dinner—cheesy, spicy, and ridiculously satisfying. Pumpkin purée adds a creamy texture and subtle sweetness that perfectly balances the taco spices and beefy goodness. Bonus: it’s all done in one pan.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30mins
- Yield: 6 1x
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
2 tsp taco seasoning
1½ cups elbow macaroni
1 can (15 oz) pumpkin purée
1 can (15 oz) black beans, rinsed and drained
2 cups beef broth
1 cup shredded cheddar cheese
Salt & pepper to taste
Optional: sour cream, cilantro, jalapeños for topping
Instructions
In a large skillet or Dutch oven, brown ground beef with onion and garlic. Drain excess fat.
Stir in taco seasoning, pasta, pumpkin, black beans, and beef broth. Bring to a boil.
Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
Stir in half the cheese and melt. Top with remaining cheese, cover until melty.
Serve with toppings of choice.
Nutrition
- Calories: 430
- Fat: 22g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 26g
Find it online: https://thecomfortspoon.com/pumpkin-chili-mac-skillet/