Pumpkin Chili
Hearty pumpkin chili that's savory, not sweet. Quick weeknight dinner ready in 30 minutes with customizable heat levels and protein options.
Servings: 6
Ingredients
- 1 tablespoon Olive oil
- 1 pound Lean ground beef
- 1 cup Yellow onion diced
- 1/2 cup Red pepper diced
- 3 Garlic cloves chopped
- 1 teaspoon Kosher salt
- 2 tablespoons Chili powder
- 1 tablespoon Paprika
- 1 tablespoon Cumin
- 1 teaspoon Dried oregano
- 15 ounces Canned pumpkin purée pure pumpkin, not pie filling
- 14.5 ounces Canned fire roasted tomatoes
- 14 ounces Canned dark kidney beans rinsed and drained
- 2 cups Low sodium beef broth
- Salt and pepper to taste
- Garnish with your favorite chili toppings like chopped jalapeno, shredded cheddar cheese, sour cream or chopped green onions
Instructions
- In a Dutch oven or large pot over medium heat add the olive oil followed by the ground beef and cook, breaking it up with a spatula or spoon until no longer pink and cooked through, about 5-8 minutes.
- Add the onions, red pepper and garlic and saute for an additional 2 minutes, stirring occasionally.
- Add the salt, chili powder, paprika, cumin and oregano. Stir well to combine and cook for another minute.
- Add the pumpkin puree, tomatoes, kidney beans, and beef stock, bring this to a boil. Reduce the heat to low to simmer. Cover and simmer for 30 minutes.
- Taste and season with salt and pepper as desired. Garnish with your favorite chili toppings like chopped jalapeno, cilantro, shredded cheddar cheese, sour cream or chopped green onions.
Notes
- Make sure to use 100% pumpkin puree (not pumpkin pie filling).
- Swap the ground beef for 85%-93% ground turkey or chicken for a lighter option.
- For a thicker chili, simmer uncovered during the last 10 minutes.
- This chili is mild as written; feel free to make it spicy by adding cayenne pepper along with the other spices or sauteing jalapenos along with the onions.
- Storage: This chili is even better the next day! Refrigerate leftovers in an airtight container for 3-4 days.
- Reheating Instructions: In a microwave-safe dish, reheat leftovers at 50-60% power for 3-5 minutes, or until completely warmed through. If the chili is a bit too thick, add a few tablespoons of beef or chicken broth.
- Freezing: Leftovers can also be frozen for up to 2 months.
Nutrition
Calories: 313kcal | Carbohydrates: 25g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 911mg | Potassium: 873mg | Fiber: 8g | Sugar: 7g | Vitamin A: 13077IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 5mg
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