Introduction
Hey there, friends! It’s Callie here, and today I’ve got a cozy little recipe that’s perfect for those chilly autumn evenings when you need something warm and hearty — my Pumpkin Chili. Pumpkin might not be the first ingredient that comes to mind when you think of chili, but trust me, it’s a game-changer. So grab your favorite apron, and let’s dive into this deliciously comforting dish. By the way, if you’re a fan of brunch, you might enjoy these Crunchy Breakfast Potatoes for your next weekend breakfast!
Why you’ll love this recipe
Honestly, what’s not to love about a dish that’s both hearty and healthy? This Pumpkin Chili is packed with protein and fiber, thanks to the lean ground beef and hearty beans. Plus, the pumpkin adds a rich texture and a subtle sweetness that balances the heat from the chili powder perfectly. It’s a family-friendly recipe that’s perfect for meal prep too. You can easily make a big batch and enjoy it throughout the week. I promise, even the fussy eaters in your family will come back for seconds.
Ingredients
- 1/2 tablespoon olive oil
- 1 pound lean ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon chipotle chili powder (optional)
- 1 28 oz can fire-roasted diced tomatoes (don’t drain)
- 1 15 oz can pumpkin puree (NOT pie filling)
- 1 15 oz can pinto beans, drained
- 1 15 oz can black beans, drained
- 1/2-1 cup water or broth (as desired)
Step-by-step instructions
Browning the beef and prepping the base
First things first, heat that olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook it for about 5-7 minutes, or until it’s nice and brown. As the beef sizzles away, you might find yourself thinking, ‘Why didn’t I make this sooner?’ Once the beef is cooked, toss in the bell pepper, onion, and all those lovely spices. Let it cook for another 4-5 minutes. You’ll want those vegetables nice and tender before the next step.
Building the chili
Now, stir in the tomatoes, pumpkin puree, and those hearty beans. It’s starting to come together, isn’t it? Cover the pot and let it all simmer on medium-low heat for 30-40 minutes. Stir occasionally, adding water or broth to reach your desired consistency.
Recipe tips & variations
Feel free to play around with the spices to suit your taste! Sometimes I like to add a bit more chipotle chili powder for extra kick. You can also swap the ground beef for turkey or leave it out altogether for a delicious vegetarian version. Top it off with cilantro or some shredded cheese for added flavor.
Storage & reheating
If you’ve got leftovers (lucky you!), this Pumpkin Chili will last in the fridge for about 4-5 days. Just store it in an airtight container. Reheat it on the stove over medium heat until warmed through, or pop it in the microwave for a quick meal.
FAQs
Can I freeze this chili?
Absolutely, Pumpkin Chili freezes beautifully. Just make sure to cool it completely before transferring to a freezer-safe container. It’ll keep in the freezer for up to 3 months.
Do I need to use pumpkin puree?
Yes, you do! It adds a wonderful creaminess and slight sweetness that really makes this chili special.
What toppings do you recommend?
I love serving this chili with shredded cheese, chopped cilantro, or even a dollop of sour cream.
Can I make this in a slow cooker?
Certainly! Just brown the beef first, then throw everything into the slow cooker and cook on low for 6-8 hours. Easy peasy.
Recipes you may like
If you loved this Pumpkin Chili, you might also enjoy:
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe: Easy & Crispy
- Breakfast Pizza Recipe: Easy & Cheesy
And there you have it! A delightful Pumpkin Chili that’s as easy to make as it is delicious. Remember, the best dishes often come from experimenting, so feel free to tweak the recipe and make it your own. Happy cooking!
Pumpkin Chili
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm and hearty Pumpkin Chili recipe perfect for chilly autumn evenings.
Ingredients
- 1/2 tablespoon olive oil
- 1 pound lean ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon chipotle chili powder (optional)
- 1 28 oz can fire-roasted diced tomatoes (don’t drain)
- 1 15 oz can pumpkin puree (NOT pie filling)
- 1 15 oz can pinto beans, drained
- 1 15 oz can black beans, drained
- 1/2-1 cup water or broth (as desired)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for about 5-7 minutes until browned. Stir in the bell pepper, onion, and spices and cook for another 4-5 minutes.
- Stir in the tomatoes, pumpkin puree, and beans. Cover the pot and let it simmer on medium-low heat for 30-40 minutes, stirring occasionally and adding water or broth as needed.
Notes
- Feel free to adjust the spices to taste.
- Ground turkey can be substituted for beef.
- Top with cilantro or shredded cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg