Print

Pumpkin Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 15 reviews

This hearty and flavorful Pumpkin Chili combines classic chili ingredients with a unique twist of pumpkin puree for added richness and a subtle sweetness. Featuring three types of beans, ground beef, and a blend of warming spices, this comforting dish is perfect for cozy dinners and meal prep alike.

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced

Protein and Beans

  • 1 ½ pounds ground beef
  • 15 ounces kidney beans, drained and rinsed
  • 15 ounces pinto beans, drained and rinsed
  • 15 ounces black beans, drained and rinsed

Canned Goods and Broth

  • 10 ounces Rotel tomatoes, with juices
  • 15 ounces canned pumpkin puree
  • 6 ounces canned tomato paste
  • 2 cups chicken broth

Spices and Seasonings

  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Instructions

  1. Sauté the Vegetables: Heat a large pot over medium-high heat. Add 1 tablespoon olive oil, then add the chopped onion, diced red bell pepper, and diced green bell pepper. Cook, stirring occasionally, until the onions are soft and tender. Add the minced garlic and cook for an additional minute until fragrant.
  2. Brown the Ground Beef: Add the ground beef to the pot and cook, breaking it apart with a spatula, until it is no longer pink and fully cooked through.
  3. Add Remaining Ingredients: Stir in the kidney beans, pinto beans, black beans, Rotel tomatoes with juices, pumpkin puree, tomato paste, chicken broth, chili powder, cumin, dried oregano, smoked paprika, salt, black pepper, and bay leaves. Mix well to combine all ingredients thoroughly.
  4. Simmer the Chili: Cover the pot with a lid and reduce heat to low. Let the chili simmer gently for 30 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
  5. Finish and Serve: Remove the bay leaves from the chili. Taste and adjust seasonings if needed. Serve hot with your favorite chili toppings such as shredded cheese, sour cream, or chopped green onions. Enjoy!

Notes

  • Be sure to drain and rinse the canned beans to reduce sodium and improve flavor.
  • For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños.
  • This chili can be made in advance and tastes even better the next day.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For a vegetarian version, omit the ground beef and increase beans or add textured vegetable protein.

Find it online: https://recipeplenty.com/pumpkin-chili-recipe/