Description
This hearty beef and pumpkin chili is a flavorful twist on the classic. Pumpkin purée adds creaminess, subtle sweetness, and extra nutrition, while warm spices bring all the cozy comfort you need in a bowl.
Ingredients
Main Chili:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pumpkin purée
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon (optional, for warmth)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Toppings:
- shredded cheese
- sour cream
- green onions
- fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 3 minutes.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in bell pepper, black beans, kidney beans, pumpkin purée, diced tomatoes, and beef broth.
- Add chili powder, cumin, smoked paprika, cinnamon (if using), salt, and pepper. Stir well.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 30–40 minutes, stirring occasionally, until thickened and flavors meld.
- Taste and adjust seasoning as needed.
- Serve hot with toppings of choice.
Notes
- Make it spicier by adding jalapeños, cayenne, or chipotle peppers in adobo sauce.
- Leftovers taste even better the next day and freeze well for up to 3 months.
- Swap beef for ground turkey or chicken for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop / Simmer
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
