Description
This easy pumpkin chili recipe combines hearty ground beef, beans, and pumpkin purée for a comforting and nutritious twist on classic chili. Perfect for cozy dinners, it simmers with savory spices to create a rich, flavorful dish that’s both satisfying and unique.
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. Add both to a large pot along with 2 tablespoons of olive oil. Sauté over medium heat until the onions are tender and fragrant, about 5 minutes.
- Cook ground beef: Add 1 pound of ground beef to the pot with the sautéed garlic and onions. Cook while stirring frequently until the beef is thoroughly browned and cooked through.
- Add remaining ingredients: Stir in the drained kidney beans, drained black beans, petite diced tomatoes with their juices, pumpkin purée, tomato paste, water, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and salt. Combine well to evenly distribute spices.
- Simmer: Cover the pot with a lid and bring the chili to a gentle simmer over medium-low heat. Stir occasionally to prevent sticking. Allow it to simmer for 30 minutes to meld the flavors.
- Final seasoning and serve: Taste the chili after simmering and adjust salt if needed. Serve hot with your choice of toppings such as sour cream, shredded cheese, chopped green onions, or corn chips.
Notes
- You can use your own store-bought chili seasoning or favorite spice mix instead of the homemade chili seasoning blend.
- For a vegetarian version, substitute ground beef with plant-based ground meat or extra beans.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes for up to 3 months.
- Top with additions like avocado, cilantro, or a squeeze of lime for extra freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 22 g
- Cholesterol: 60 mg
