Description
This Easy Pumpkin Chili is a hearty and flavorful dish that combines the warmth of classic chili spices with the subtle sweetness and creaminess of pumpkin puree. Perfect for a cozy dinner, this recipe features ground beef, beans, and a blend of spices simmered together to create a rich, comforting meal that’s great for fall and winter evenings.
Ingredients
Scale
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 yellow onion, diced
Meat & Beans
- 1 lb ground beef
- 1 15oz can kidney beans, drained
- 1 15oz can black beans, drained
Canned Goods
- 1 15oz can petite diced tomatoes
- 1 15oz can pumpkin purée
- 1/2 6oz can tomato paste (about 5 tablespoons)
Liquids
- 2 cups water
- 2 tablespoons olive oil
Spices
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon salt, plus more to taste
Instructions
- Prepare aromatics: Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté over medium heat until the onions are tender and translucent, about 5 minutes.
- Brown the beef: Add the ground beef to the pot with the sautéed onions and garlic. Cook, stirring and breaking up the meat, until the beef is browned and cooked through, with no pink remaining.
- Add beans and liquids: Stir in the drained kidney beans, black beans, diced tomatoes with their juices, pumpkin purée, tomato paste, and water. Mix everything together thoroughly.
- Season the chili: Add chili powder, smoked paprika, cumin, garlic powder, onion powder, freshly cracked black pepper, and salt to the pot. Stir well to evenly distribute the spices throughout the chili.
- Simmer the chili: Place a lid on the pot and bring the mixture up to a gentle simmer over medium heat. Once simmering, reduce the heat to low and let it cook for 30 minutes, stirring occasionally to prevent sticking and blend flavors.
- Finish and serve: After simmering, taste the chili and adjust salt as needed. Serve hot topped with your favorite chili toppings such as sour cream, shredded cheese, green onions, or corn chips.
Notes
- This chili can be made ahead and tastes even better the next day after flavors meld.
- For a vegetarian version, substitute the ground beef with a plant-based meat or extra beans and omit the meat entirely.
- If you prefer a thicker chili, reduce the amount of water or let it simmer uncovered for the last 10 minutes.
- Add additional spice like cayenne pepper for more heat if desired.
- Pumpkin puree adds natural sweetness and creaminess without overpowering the chili’s savory flavor.
