Description
This Hearty Pumpkin Chili combines the rich flavors of ground beef, creamy pumpkin puree, and a blend of spices to create a comforting and nutritious one-pot meal. Perfect for chilly days, this chili is packed with protein and fiber from beans, balanced with the subtle sweetness and earthiness of pumpkin, making it a delicious twist on traditional chili recipes.
Ingredients
Scale
Main Ingredients
- 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 and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon pumpkin pie spice
- Salt and pepper to taste
Toppings
- Sour cream
- Shredded cheddar cheese
- Chopped fresh cilantro
- Sliced jalapeños
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat over medium heat and brown the ground beef (or turkey). Cook thoroughly and then 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 browned meat. Sauté until the onions become translucent and release a fragrant aroma, about 3-5 minutes.
- Add Beans and Pumpkin: Stir in the drained kidney beans, black beans, pumpkin puree, and diced tomatoes. Mix well to combine all ingredients evenly.
- Pour in Broth: Add 2 cups of beef broth to the pot. Stir to ensure all ingredients are well incorporated into the liquid base.
- Season the Chili: Sprinkle in chili powder, cumin, pumpkin pie spice, salt, and pepper. Stir thoroughly to distribute the spices evenly throughout the chili.
- Simmer: Bring the chili mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes, stirring occasionally to prevent sticking and to develop flavors fully.
- Adjust Consistency and Seasoning: Taste the chili and adjust seasoning with additional salt, pepper, or spices as needed. If the chili is too thick, add a bit more broth; if too thin, continue simmering uncovered until it reaches the desired thickness.
- Serve with Toppings: Ladle the chili into bowls and garnish with sour cream, shredded cheddar cheese, chopped fresh cilantro, and sliced jalapeños as desired.
Notes
- You can substitute ground beef with ground turkey for a leaner chili option.
- For a vegetarian version, omit the meat and use vegetable broth.
- Pumpkin pie spice adds a warm, autumnal flavor but can be omitted or replaced with cinnamon and nutmeg for a different profile.
- Adjust the level of spice by adding more jalapeños or chili powder if you prefer a spicier chili.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
