Description
This Hearty Pumpkin Chili is a comforting and flavorful twist on classic chili, combining savory ground beef, beans, and rich pumpkin puree with warm spices for a perfect fall meal. It’s easy to prepare in one pot and offers a delicious balance of protein, fiber, and autumnal flavors that make it ideal for cozy dinners.
Ingredients
Scale
Chili Base
- 1 pound ground beef (or turkey for a leaner option)
- 1 large onion, diced
- 3 cloves garlic, minced
- 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
- 2 cups beef broth
Spices & Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon pumpkin pie spice
- Salt and pepper to taste
Optional Toppings
- Sour cream
- Shredded cheddar cheese
- Chopped fresh cilantro
- Sliced jalapeños
Instructions
- Brown the Meat: In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat to keep the chili from being greasy.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the beef. Sauté until the onions become translucent and fragrant, about 3-5 minutes, enhancing the overall flavor base.
- Add Beans and Pumpkin: Stir in the kidney beans, black beans, pumpkin puree, and diced tomatoes, mixing everything together evenly in the pot.
- Pour in Broth: Add the beef broth and stir well to combine all ingredients, creating a rich and hearty liquid base for the chili.
- Season the Chili: Add chili powder, cumin, pumpkin pie spice, salt, and pepper. Stir thoroughly to distribute the spices evenly throughout the chili.
- Simmer: Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld.
- Adjust and Serve: Taste and adjust seasoning as needed. If the chili is too thick, add a little more broth; if too thin, simmer uncovered a bit longer to thicken. Serve hot with optional toppings like sour cream, shredded cheddar, cilantro, and jalapeños.
Notes
- For a leaner option, substitute ground turkey for ground beef.
- Adjust the spice levels according to your taste preference, adding more chili powder or jalapeños for extra heat.
- Pumpkin puree adds moisture and a subtle sweetness; avoid pumpkin pie filling, which contains added sugar and spices.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
