Description
This Easy Pumpkin Chili recipe combines hearty ground beef, flavorful beans, and the subtle sweetness of pumpkin purée to create a comforting and nutritious chili perfect for any season. The blend of spices adds warmth and depth, making it a perfect dish for cozy dinners or meal prep.
Ingredients
Produce
- 2 cloves garlic
- 1 yellow onion
Meat
- 1 lb. ground beef
Canned Goods
- 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)
Pantry Items
- 2 Tbsp olive oil
- 2 cups water
- 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. Add them along with olive oil to a large pot, then sauté over medium heat until the onions are tender and fragrant, about 5 minutes.
- Cook Beef: Add the ground beef to the pot and cook, stirring regularly, until the beef is browned and cooked through with no pink remaining.
- Add Beans and Tomatoes: Stir in the drained kidney beans, black beans, the diced tomatoes with their juices, pumpkin purée, tomato paste, and water. Mix well to combine all ingredients evenly in the pot.
- Season the Chili: Add chili powder, smoked paprika, ground cumin, garlic powder, onion powder, freshly cracked black pepper, and salt to the pot. Stir thoroughly to distribute all spices.
- Simmer: Cover the pot with a lid and bring the chili to a gentle simmer. Let it cook uncovered for about 30 minutes, stirring occasionally to prevent sticking and aid flavor melding.
- Final Taste and Serve: After simmering, taste the chili and adjust salt if necessary. Serve hot topped with your favorite garnishes like sour cream, shredded cheese, green onions, or corn chips.
Notes
- For a vegetarian version, substitute ground beef with plant-based ground meat or extra beans.
- Adjust the chili powder and smoked paprika to control the heat level according to preference.
- The pumpkin adds moisture and a subtle sweetness; avoid adding sugar as it’s not needed.
- Leftover chili keeps well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Serve with cornbread or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg
