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Pumpkin Chili

Pumpkin Chili: Easy and Hearty Comfort Food for Fall Evenings

Delicious and spicy Pumpkin Chili recipe perfect for cozy fall evenings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course main dish
Cuisine American
Servings 6 people
Calories 495 kcal

Equipment

  • large pot
  • Knife
  • vegetable peeler
  • Ice cream scoop

Ingredients
  

Vegetables

  • 2-3 tablespoon avocado or olive oil
  • 1 large onion
  • 2 tomatoes
  • 1 oz garlic (4-6 cloves)
  • 1 red bell pepper
  • 12 oz diced pumpkin (half of a small (2.5 lbs) pie pumpkin)

Meat and Stock

  • 2 lbs ground beef
  • 1 cup beef stock

Sauces and Beans

  • 8 oz tomato sauce
  • 3 oz tomato paste
  • 1 cup pumpkin puree
  • 15 oz can kidney beans drained
  • 15 oz can white beans drained

Spices

  • 1 tablespoon chipotle chili powder more or less to taste
  • 2 teaspoon paprika
  • 2 teaspoon garlic powder
  • 2.5 teaspoon cumin
  • 2 teaspoon white granulated sugar
  • 1 teaspoon dried oregano
  • 1-2 teaspoon coarse sea or kosher salt to taste
  • ½ teaspoon fresh cracked black pepper

Instructions
 

Cooking Steps

  • Start by cutting pumpkin and other veggies.
  • To cut pumpkin: pop the stem off with a large knife and cut pumpkin in half. Scoop out seeds and membrane.
  • Dice pumpkin, onions, bell pepper, and tomatoes.
  • Preheat the pot over medium heat and add oil.
  • Add onions and saute until transparent.
  • Add pumpkin and bell peppers. Cook for a few minutes. Mix in tomatoes and cook a couple more minutes.
  • Make some room in the middle and add minced garlic. Sauté until fragrant and mix it into the veggies.
  • Move veggies to the sides of the pot. Add ground beef to the center, break it apart, cover, and let cook.
  • Once meat is mostly browned, stir in seasoning, stock, pumpkin puree, tomato sauce, tomato paste, and beans.
  • Bring the chili mixture to a low boil, then reduce heat to low. Cover with a lid but leave a crack for the steam to escape.
  • Cook for about 1.5-2 hours, stirring occasionally.

Notes

To make it spicier: Use older, veined jalapeños, keep the seeds in. To make it less spicy: Use younger jalapeños, remove seeds, and reduce chili powder. To store, place in airtight container in the refrigerator for 4-5 days. To freeze, cool quickly, portion, and freeze for up to 2 months.

Nutrition

Serving: 1bowlCalories: 495kcalCarbohydrates: 35gProtein: 29gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 81mgSodium: 807mgPotassium: 1325mgFiber: 9gSugar: 9gVitamin A: 9949IUVitamin C: 35mgCalcium: 129mgIron: 7mg
Keyword comfort food, fall recipes, Hearty Chili, Pumpkin Chili
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