Description
This hearty and comforting Pioneer Woman Pumpkin Chili combines the rich flavors of ground beef, pumpkin purée, beans, and warm spices to create a delicious twist on a classic chili. Perfect for fall or any cozy meal, it’s a nutritious and filling dish that’s easy to prepare in one pot.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin purée
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef or chicken broth
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Optional Toppings
- Sour cream
- Shredded cheese
- Sliced green onions
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary to prevent greasiness.
- Sauté Vegetables: Add diced onion, green bell pepper, and minced garlic to the pot. Sauté for 3-4 minutes until the vegetables soften and release their aromas.
- Add Ingredients and Spices: Stir in the pumpkin purée, diced tomatoes, kidney beans, black beans, broth, chili powder, cumin, paprika, salt, and pepper. Mix well to combine all flavors.
- Simmer the Chili: Bring the mixture to a simmer. Reduce heat to low, cover the pot, and let it cook gently for 30-45 minutes, stirring occasionally to prevent sticking and allowing flavors to meld. Adjust seasonings as needed.
- Serve: Ladle the chili into bowls and top with optional sour cream, shredded cheese, and sliced green onions for added creaminess and freshness.
Notes
- You can substitute ground turkey for a leaner option without sacrificing flavor.
- Adjust chili powder and spices to suit your preferred heat level.
- For a thicker chili, simmer uncovered for the last 10-15 minutes to reduce liquid.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
