Description
This hearty pumpkin chili recipe combines savory ground beef with diced pumpkin, beans, and a flavorful blend of spices to create a comforting and nutritious dish. Slow-simmered to perfection, the chili balances sweet pumpkin puree and tomato components with smoky chipotle chili powder and aromatic herbs, making it an ideal meal for chilly days.
Ingredients
Vegetables
- 12 oz diced pumpkin (half of a small 2.5 lbs pie pumpkin)
- 1 large onion, diced
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 oz garlic (4-6 cloves), slightly smashed and minced
Meat & Beans
- 2 lbs ground beef
- 15 oz can kidney beans, drained
- 15 oz can white beans, drained
Liquids & Sauces
- 1 cup beef stock
- 8 oz tomato sauce
- 3 oz tomato paste
- 1 cup pumpkin puree
- 2-3 tbsp avocado or olive oil
Spices & Seasonings
- 1 tbsp chipotle chili powder (more or less to taste)
- 2 tsp paprika
- 2 tsp garlic powder
- 2 1/2 tsp cumin
- 2 tsp white granulated sugar
- 1 tsp dried oregano
- 1-2 tsp coarse sea or kosher salt (to taste)
- 1/2 tsp fresh cracked black pepper
Instructions
- Prepare the pumpkin: Remove the pumpkin stem, slice it in half, scoop out seeds and membranes, quarter the pumpkin, and peel off the skin. Then dice the pumpkin into even-sized pieces.
- Dice vegetables: Dice the onion, red bell pepper, and tomatoes into uniform pieces for even cooking.
- Prepare garlic: Slightly smash and finely mince 4 to 6 cloves of garlic for maximum flavor release.
- Drain beans: Drain (and optionally rinse) the cans of kidney and white beans to remove excess liquid.
- Heat the oil: Warm 2 to 3 tablespoons of avocado or olive oil in a large pot over medium heat.
- Sauté onion: Cook the diced onion until it becomes translucent and lightly golden to develop sweetness.
- Cook pumpkin and bell pepper: Add diced pumpkin and red bell pepper; sauté for a few minutes until they start to soften.
- Add tomatoes: Stir in diced tomatoes and cook for another couple of minutes until combined with other vegetables.
- Add garlic: Make a well in the vegetable mixture, add minced garlic, sauté just until fragrant, then stir it into the vegetables evenly.
- Brown the beef: Push vegetables to the side of the pot, add ground beef to the center, break it up with a spoon, cover, and cook a few minutes, stirring occasionally until browned evenly.
- Add spices: Stir in the seasoning mix—chipotle chili powder, paprika, garlic powder, cumin, sugar, oregano, salt, and black pepper—to evenly coat the meat and vegetables.
- Add liquids and beans: Pour in beef stock, pumpkin puree, tomato sauce, tomato paste, and the drained beans. Stir thoroughly to combine all ingredients.
- Bring to boil and simmer: Increase heat to bring the chili to a gentle boil. Then reduce heat to low, cover the pot leaving a slight opening to allow steam to escape.
- Simmer low and slow: Let the chili simmer on low heat for 1.5 to 2 hours, stirring occasionally and scraping the bottom to prevent sticking. Remove the lid halfway through cooking to evaporate excess liquid and concentrate flavors.
- Adjust seasoning and serve: Taste the chili and adjust salt, sugar, and chili powder as needed before serving hot.
Notes
- For a spicier chili, increase the chipotle chili powder or add a dash of cayenne pepper.
- You can substitute ground turkey or chicken for ground beef for a leaner version.
- Rinsing the beans reduces sodium content if using canned beans.
- Use fresh pumpkin if available or canned pumpkin puree as a shortcut for the diced pumpkin step.
- Serve with toppings like shredded cheese, sour cream, or chopped fresh cilantro if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
