Pumpkin Chili
Pumpkin Chili brings cozy fall vibes to classic chili with a meaty base and a hint of pumpkin that elevates the flavor. It’s autumn comfort in a bowl!
Servings: 12 servings
Cost: $15.32
Equipment
Ingredients
- 2 tablespoons olive oil
- 1-1/2 cups yellow onion 1 large, finely diced
- 1 pound lean ground beef or ground turkey, 93/7
- 1 tablespoon minced garlic
- 3 tablespoons chili powder see note 1
- 2 teaspoons ground cumin
- 1 teaspoon beef bouillon powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup tomato paste
- 1 (15-ounce) can pumpkin
- 1 (15-ounce) can black beans drained and rinsed
- 1 (16-ounce) can chili beans undrained, see note 2
- 1 (14-ounce) can crushed tomatoes see note 3
- 1 cup chicken broth use up to 1 cup additional if needed
- 1/4 cup finely chopped cilantro optional
- Serving suggestions see note 4
Instructions
- Heat olive oil in a large cast-iron pot over medium-high, then sauté onions for 3 minutes. Push onions to the edges, increase heat to high, and place ground beef in the center of the pot. Sear beef about 1 minute per side. Break it apart and cook for 5 minutes or until browned, stirring in onions. Drain excess grease if needed.
- Add garlic, all listed spices (including bouillon powder), and tomato paste, then stir and cook for 1–2 minutes or until fragrant. Stir in pumpkin, crushed tomatoes, black beans, chili beans, and chicken broth (start with 1 cup and add more if a thinner chili consistency is preferred). Bring to a boil, then reduce heat, cover, and simmer for 20–30 minutes. Taste and adjust seasoning if necessary; stir in cilantro if using.
- Ladle chili into bowls. Top with cheese, sour cream, lime juice, chips, cornbread, or other toppings of your choice. Enjoy!
Notes
Note 1: Chili powders can vary greatly in heat; I use McCormick®, which I 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 1/4 up to 1/2 teaspoon cayenne pepper.
Note 2: 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: 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: Don’t skip toppings! They add loads of flavor and help to tame the heat of the chili! Our “must-haves” are tortilla chips, sharp Cheddar, sour cream, and diced avocado.
Storage: Letting Pumpkin Chili rest for a few hours or overnight enhances its flavor. If made ahead, reheat gently on low before serving. To freeze, store in an airtight container. Thaw in the fridge overnight for best results, then reheat and enjoy!
Nutrition
Calories: 202kcal | Carbohydrates: 25g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 509mg | Potassium: 751mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6302IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 4mg