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Best Pumpkin Chili Recipe

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★★★★★

4.5 from 136 reviews

This Best Pumpkin Chili Recipe combines the savory flavors of ground beef, black beans, and pumpkin puree with a rich blend of spices, creating a hearty and comforting dish perfect for chilly evenings. The addition of pumpkin adds a subtle sweetness and creaminess while boosting nutritional value, making this chili both delicious and nutritious.

Ingredients

Scale

Pumpkin Chili:

  • 2 tablespoons oil (avocado or olive)
  • 1 small sweet onion, diced
  • 2 jalapeno peppers, seeds removed and finely diced
  • 3 cloves garlic, finely minced
  • 1 pound ground beef (85/15 or 90/10)
  • 1 cup chicken or beef broth (regular sodium)
  • 15 ounces crushed tomatoes (canned)
  • 15 ounces pumpkin puree (canned)
  • 2 – 15 ounce cans black beans, rinsed and drained
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar or sweetener of choice
  • 2 ½ teaspoons salt (to taste)
  • ½ teaspoon black pepper

Chili Seasoning:

  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • ¼–½ teaspoon cayenne pepper (optional)
  • ¼ teaspoon cinnamon

To Serve (Optional):

  • Cilantro or green onions, finely chopped
  • Cheddar cheese, shredded
  • Sour cream

Instructions

  1. Sauté Vegetables: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeno peppers, sautéing for 2-3 minutes until the onions become translucent. Then add the minced garlic and continue sautéing for another 30 seconds until fragrant.
  2. Cook the Ground Beef: Push the sautéed vegetables to one side of the pot and add the ground beef. Cook for 6-7 minutes, breaking the meat apart with a potato masher, until no longer pink and fully crumbled.
  3. Add Pumpkin, Broth, and Beans: Pour in the chicken or beef broth, crushed tomatoes, pumpkin puree, and rinsed black beans. Stir everything together until well combined.
  4. Mix in the Chili Seasonings: In a medium bowl, whisk together the chili powder, cumin, paprika, oregano, cayenne pepper, and cinnamon. Add this seasoning mix to the pot along with the tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper. Stir thoroughly to integrate all flavors.
  5. Cover Pot and Cook: Increase the heat to high until the chili comes to a boil. Then reduce to medium-low heat, cover the pot with a lid, and let it simmer gently for 25-30 minutes, allowing the flavors to meld and the chili to thicken.
  6. Serve with Toppings: Ladle the chili into bowls and garnish with chopped green onions or cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Enjoy your hearty pumpkin chili!

Notes

  • You can substitute the homemade chili seasoning with 4 tablespoons of a premade chili seasoning mix plus additional salt and black pepper to taste.
  • Store leftover chili in an airtight container in the refrigerator for 3 to 4 days.
  • This chili freezes well; keep it in a freezer-safe container for up to 4 to 6 months.
  • To reheat, warm the chili on the stove over medium-low heat until heated through.

Keywords: pumpkin chili, ground beef chili, easy chili recipe, fall recipes, hearty chili, pumpkin recipes, black bean chili

Find it online: https://kitchenwithkai.com/best-pumpkin-chili-recipe/