Description
This Hearty Pumpkin Chili recipe combines the rich flavors of ground beef, beans, and pumpkin puree with warm spices to create a comforting and nutritious meal perfect for cooler weather. With a touch of pumpkin pie spice adding a unique twist, this chili offers a delicious way to enjoy seasonal ingredients in a filling, protein-packed dish.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 large onion, diced
- 3 cloves garlic, minced
Canned Goods
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
Liquids and Broth
- 2 cups beef broth
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon pumpkin pie spice
- Salt and pepper, to taste
For Serving
- Sour cream
- Shredded cheddar cheese
- Chopped fresh cilantro
- Sliced jalapeños
Instructions
- Brown the Meat: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat to keep the chili from being greasy.
- Sauté Aromatics: Add the diced onions and minced garlic to the pot with the beef. Sauté until the onions become translucent and fragrant, about 5 minutes.
- Add Beans and Pumpkin: Stir in the kidney beans, black beans, pumpkin puree, and diced tomatoes evenly into the meat mixture.
- Add Broth: Pour in the beef broth and stir everything together to combine well.
- Season the Chili: Add chili powder, cumin, pumpkin pie spice, salt, and pepper. Mix thoroughly to distribute the spices throughout the chili.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30 to 40 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Adjust Consistency and Seasoning: Taste the chili and adjust seasoning with more salt or pepper if needed. If the chili is too thick, add a little more broth; if too thin, continue simmering uncovered a few minutes until desired consistency is reached.
- Serve: Ladle the chili into bowls and top with sour cream, shredded cheddar cheese, chopped cilantro, and sliced jalapeños as desired.
Notes
- This chili can be made with ground turkey for a leaner alternative to beef.
- Using canned pumpkin puree here adds creaminess and subtle sweetness while boosting nutrient content.
- Feel free to adjust the chili powder and jalapeños to control the heat level to your taste.
- Simmering times can be adjusted to thicken or thin the chili as preferred.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
