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Pumpkin Chili Recipe

Pumpkin Chili Recipe
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★★★★★

5.1 from 19 reviews

This hearty Pumpkin Chili recipe combines the rich flavors of ground beef with the sweet earthiness of fresh pumpkin and a medley of beans, simmered in a smoky tomato base with chipotle chili powder and warming spices. Perfect for a comforting meal during chilly days, this chili offers a delicious twist on classic chili with added nutrition and depth of flavor.

Ingredients

Scale

Oils and Fats

  • 2–3 tbsp avocado or olive oil

Vegetables

  • 1 large onion, diced
  • 2 tomatoes, diced
  • 1 oz garlic (4–6 cloves), minced
  • 1 red bell pepper, diced
  • 12 oz diced pumpkin (about half of a small 2.5 lbs pie pumpkin, peeled and diced)

Meat

  • 2 lbs ground beef

Liquids and Sauces

  • 1 cup beef stock
  • 8 oz tomato sauce
  • 3 oz tomato paste
  • 1 cup pumpkin puree

Beans

  • 15 oz can kidney beans, drained
  • 15 oz can white beans, drained

Spices and Seasonings

  • 1 tbsp chipotle chili powder (adjust 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

  1. Prepare the pumpkin and vegetables. Start by cutting the pumpkin: remove the stem carefully with a large knife, cut the pumpkin in half, and scoop out seeds and membrane using an ice cream scoop. Then cut each half into quarters and peel off the tough skin using a vegetable peeler. Dice the pumpkin, onion, red bell pepper, and tomatoes into even pieces for consistent cooking.
  2. Sauté the aromatics. Preheat a large pot over medium heat and add the avocado or olive oil. Add diced onions and sauté until they become transparent, softening their flavor and aroma.
  3. Cook pumpkin and peppers. Add the diced pumpkin and red bell peppers to the pot with the onions. Cook for several minutes until they begin to soften, then add the diced tomatoes and cook for a couple more minutes, allowing the flavors to meld.
  4. Add and sauté garlic. Create a small space in the center of the pot and add the minced garlic. Sauté until fragrant—about 30 seconds to 1 minute—then stir it into the vegetable mixture and continue cooking until all the veggies are well softened.
  5. Brown the ground beef. Push the vegetables to the sides of the pot to create space in the middle. Add the ground beef to the center, break it apart with a spoon or spatula, cover the pot with a lid, and let it cook for a few minutes. Stir occasionally to break up meat lumps and brown evenly.
  6. Add seasonings and liquids. Once the meat is mostly browned, stir in the chipotle chili powder, paprika, garlic powder, cumin, sugar, dried oregano, salt, and black pepper. Pour in the beef stock, pumpkin puree, tomato sauce, and tomato paste, stirring well to combine all ingredients.
  7. Add the beans. Drain the kidney beans and white beans and add them to the chili mixture. Stir to incorporate them evenly throughout the pot.
  8. Simmer the chili. Bring the mixture to a low boil, then reduce the heat to low. Cover the pot partially with a lid, leaving a small crack for steam to escape, and simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking and allow flavors to develop fully.
  9. Finish cooking uncovered. Halfway through cooking, remove the lid completely for the remainder of the time to let excess liquid evaporate and the chili to thicken. Taste and adjust seasoning if necessary before serving.

Notes

  • For a spicier kick, increase the amount of chipotle chili powder or add a pinch of cayenne pepper.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • If pumpkin is not available, butternut squash can be used as a similar alternative.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Serve with toppings such as shredded cheese, sour cream, chopped cilantro, or avocado slices for extra flavor and texture.

Nutrition

Keywords: pumpkin chili, beef chili, pumpkin puree recipe, pumpkin and beef, hearty chili recipe, fall recipes

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