Description
This easy pumpkin chili is a hearty and flavorful dish combining ground beef, beans, diced tomatoes, and pumpkin purée with a blend of chili spices. Perfect for a cozy meal, it simmers to develop rich flavors and can be topped with your favorite chili garnishes such as cheese, sour cream, or tortilla chips.
Ingredients
Scale
Chili
- 2 cloves garlic
- 1 yellow onion
- 2 Tbsp olive oil
- 1 lb. ground beef
- 1 15oz. can kidney beans, drained
- 1 15oz. can black beans, drained
- 1 15oz. can petite diced tomatoes
- 1 15oz. can pumpkin purée
- 1/2 6oz. can tomato paste (5 Tbsp)
- 2 cups water
Chili Seasoning
- 1 Tbsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp freshly cracked black pepper
- 1 tsp salt
Instructions
- Prepare Aromatics: Mince the garlic and dice the onion. Heat olive oil in a large pot over medium heat, then add garlic and onion. Sauté until the onions are tender and translucent, about 5 minutes.
- Cook Beef: Add the ground beef to the pot and cook until browned and fully cooked, breaking it up with a spoon as it cooks.
- Add Ingredients: Stir in the drained kidney beans and black beans, diced tomatoes with their juices, pumpkin purée, tomato paste, and water. Then add chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt. Mix well to combine all ingredients.
- Simmer the Chili: Cover the pot with a lid and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer, stirring occasionally. Let it cook for 30 minutes to develop flavors.
- Season and Serve: Taste the chili and adjust salt if needed. Serve hot topped with your favorite chili garnishes such as sour cream, shredded cheese, green onions, or tortilla chips.
Notes
- You can use a store-bought chili seasoning mix instead of the homemade blend listed.
- To make the chili spicier, add a diced jalapeño or some cayenne pepper with the spices.
- For a vegetarian version, omit the ground beef and add extra beans or vegetables like bell peppers or zucchini.
- If pumpkin purée is not available, canned sweet potato purée can be a good substitute.
- Leftover chili stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 60 mg
