Pumpkin Chili
Creamy pumpkin pairs perfectly with two kinds of beans and ground beef in this hearty pumpkin chili! Ready in minutes and amazing loaded up with all your favorite chili toppings.
Servings 6 servings
Calories 170kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 1 medium yellow onion, finely diced
- 1 medium sweet pepper, diced into 1/2-inch cubes
- 3 medium cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup pumpkin puree
- 2 cups beef broth
- Salt and pepper to taste
- Sour cream, cheddar cheese, cilantro, and cornbread for serving, optional
Instructions
- Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add beef and brown until no longer pink, breaking the beef up with a wooden spoon. Transfer beef to a bowl, leaving the grease behind in the pan.
- Sauté onion and sweet pepper in beef drippings over medium-high heat until tender, about 3-5 minutes. Add garlic, chili powder, cumin, paprika, and tomato paste and cook 1 additional minute until fragrant.
- Add browned beef, diced tomatoes, beans, pumpkin, and beef broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 10-15 minutes, stirring occasionally.
- Season chili with salt and pepper to taste and serve warm with optional toppings. Enjoy!
Notes
Storing Instructions
Store chili in refrigerator up to 6 days. Chili may also be frozen up to 2 months.
Nutrition
Serving: 12 oz chili (calculated without toppings) | Calories: 170kcal | Carbohydrates: 19.9g | Protein: 10.4g | Fat: 5.9g | Saturated Fat: 1.5g | Cholesterol: 15mg | Sodium: 271mg | Potassium: 484mg | Fiber: 6.4g | Sugar: 4g | Calcium: 61mg | Iron: 3mg