Pumpkin Chili is where classic chili vibes meet autumn coziness. It's got all the meaty goodness you crave, but with a hint of pumpkin that takes the flavor game up a notch. It's like fall in a bowl!
1cupchicken brothUse up to 1 cup additional if needed
Optional: ¼ cup finely chopped cilantro
Favorite chili toppings like grated sharp Cheddar cheese, sour cream, chips, diced avocado, etc.(Note 4)
Instructions
ONION AND BEEF: In a large cast-iron pot, heat olive oil over medium-high heat. Add onion and sauté, stirring frequently, for about 3 minutes. Push onions to the edges of the pot and increase heat to high. Place ground beef in the center of the pot. Let the beef sear for about 1 minute on each side, then break it apart and cook until browned, about 5 minutes. Incorporate the sautéed onions into the beef as it cooks. If there's excess grease, drain it from the pot.
ADD REMAINING INGREDIENTS: Add garlic, all the listed spices, and tomato paste to the pot. Stir and cook for 1-2 minutes or until the mixture is fragrant. Add pumpkin, crushed tomatoes, black beans, chili beans, and chicken broth (start with 1 cup and add more if a thinner chili consistency is preferred). Stir well. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for 20-30 minutes. Turn off heat. Taste and adjust seasonings if necessary. If using cilantro, stir it in at this point.
TOP CHILI BOWLS: Ladle chili into bowls. Add toppings of your choice, such as grated Cheddar cheese, a squeeze of lime, sour cream, chips, or even cornbread on the side. Enjoy!
Notes
Note 1: Chili powder: Chili powders can vary greatly in heat; we use McCormick® which we find to be milder. If concerned about heat, start with 1 tablespoon chili powder and increase from there. Keep in mind that cooling toppings (sour cream, cheese, avocado) tame the heat quite a bit. To increase heat: add ¼ up to ½ teaspoon cayenne pepper.Note 2: Chili beans: You can find chili beans near other canned beans in the grocery store. Don't drain or rinse these beans; the sauce they're in adds loads of flavor. Use drained and rinsed pinto beans or undrained ranch beans if you can't find chili beans.Note 3: Tomatoes: When it comes to tomatoes, quality counts. Brands like Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen® are top choices. The right crushed tomatoes bring a sweeter, fuller flavor and add a rich consistency to the chili.Note 4: Toppings: Don't skip toppings! They add loads of flavor and help to tame the heat of the chili! Our "must-haves": tortilla chips, sharp Cheddar, sour cream, and diced avocado.