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Pumpkin Chili Recipe

A hearty and flavorful pumpkin chili perfect for cozy meals, combining seasonal vegetables and spices for a comforting dish.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 450 kcal

Ingredients
  

Vegetables and aromatics

  • 2-3 tbsp avocado or olive oil
  • 1 large onion
  • 2 tomatoes
  • 1 oz garlic (4-6 cloves)
  • 1 red bell pepper red bell pepper
  • 12 oz diced pumpkin half of a small (2.5 lbs) pie pumpkin
  • 2 lbs ground beef
  • 1 cup beef stock
  • 8 oz tomato sauce
  • 3 oz tomato paste
  • 1 cup pumpkin puree
  • 15 oz can kidney beans (drained)
  • 15 oz can white beans (drained)
  • 1 tbsp chipotle chili powder more or less to taste
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2.5 tsp cumin
  • 2 tsp white granulated sugar
  • 1 tsp dried oregano
  • 1-2 tsp coarse sea or kosher salt to taste
  • 0.5 tsp fresh cracked black pepper

Instructions
 

  • Cut pumpkin in half, scoop out seeds, peel skin, and dice. Dice onions, bell peppers, and tomatoes.
  • Preheat a pot with oil, sauté onions until transparent, then add pumpkin and peppers. Cook a few minutes, then add tomatoes and cook briefly.
  • Add garlic, cook until fragrant, then move veggies aside and brown ground beef. Stir to break up lumps.
  • Stir in seasonings, stock, pumpkin puree, tomato sauce, tomato paste, and beans. Bring to a boil, then simmer covered for 1.5-2 hours, stirring occasionally.

Notes

Adjust seasoning to taste and serve hot.
Keyword Pumpkin