Ingredients
Scale
- 1 lb Lean ground beef (90/10)
- 1 medium Yellow onion, diced
- 1 Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 can (15 oz) Pumpkin puree (ensure it is NOT pumpkin pie filling)
- 1 can (15 oz) Black beans, rinsed and drained
- 1 can (15 oz) Kidney beans, rinsed and drained
- 1 can (28 oz) Diced tomatoes with green chilies
- 1 cup Beef broth (low sodium preferred)
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cinnamon (optional, for depth)
- Salt and black pepper to taste
- Olive oil for sautéing
- Optional toppings: Sour cream, shredded cheddar cheese, sliced jalapeños, or cilantro
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with a splash of olive oil. Add the ground beef and cook until it is no longer pink, breaking it apart with a wooden spoon as it browns. Once the beef is cooked, add the diced onion and red bell pepper to the pot. Sauté the vegetables for about 5 to 7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Reduce the heat to medium. Sprinkle the chili powder, cumin, smoked paprika, and optional cinnamon over the beef and vegetable mixture. Stir well to coat everything in the spices, allowing them to toast for about 30 seconds. Next, stir in the pumpkin puree, diced tomatoes (including the juices), black beans, kidney beans, and beef broth. Use your spoon to scrape any browned bits off the bottom of the pot to incorporate all that extra flavor.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the chili simmer for at least 30 to 40 minutes. This slow simmer allows the pumpkin to meld with the spices and the beef to become incredibly tender. Every 10 minutes, give the pot a stir to ensure nothing is sticking to the bottom. If the chili becomes too thick for your liking, you can add a splash more beef broth or water.
- Taste the chili and adjust the seasoning with salt and black pepper as needed. If the tomatoes are particularly acidic, a pinch of brown sugar can balance the flavors. To serve, ladle the hot pumpkin chili into deep bowls. Top each serving generously with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro or sliced jalapeños for a kick of heat. Serve alongside warm cornbread or tortilla chips.
- Cook Time: 60 minutes