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Description
A flavorful and easy pumpkin chili recipe perfect for fall or Thanksgiving.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in pumpkin puree, kidney beans, black beans, diced tomatoes (with their juice), and beef broth.
- Add chili powder, cumin, salt, and pepper. Stir well to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For a richer flavor, you can simmer it for longer.
- Serve hot.
Notes
- Serve with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.
- This chili freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg