Description
This easy pumpkin chili recipe combines savory ground beef, kidney and black beans, and the unique addition of pumpkin purée for a rich, hearty chili perfect for cozy dinners. The blend of classic chili spices with pumpkin adds depth and creaminess, making a nutritious and satisfying meal.
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 the garlic, onion, and olive oil to a large pot.
- Sauté aromatics: Sauté the onion and garlic over medium heat until the onions are tender, about 5 minutes.
- Cook ground beef: Add the ground beef to the pot and continue cooking until the beef is browned and cooked through.
- Add remaining ingredients: Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), pumpkin purée, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt. Stir to combine.
- Simmer chili: Place a lid on the pot and bring the chili to a simmer, stirring occasionally. Let it simmer for 30 minutes to meld flavors.
- Adjust seasoning and serve: Taste the chili and add more salt if needed. Serve hot with your favorite toppings such as sour cream, cheese, green onion, or corn chips.
Notes
- You can use your own store-bought chili seasoning or your favorite mix of chili herbs and spices instead of the homemade mix.
- For a vegetarian version, substitute the ground beef with plant-based meat or extra beans.
- To thicken chili, simmer uncovered for an additional 10 minutes or use less water initially.
- Leftovers store well in the refrigerator for up to 4 days and taste even better the next day.
Nutrition
- Serving Size: 1.25 cups
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 65 mg
