Description
This Best Pumpkin Chili Recipe combines savory ground beef with hearty black beans and a unique twist of pumpkin puree to create a rich, flavorful meal perfect for fall or any cozy occasion. With a blend of spices and a balance of sweet and savory, this chili is satisfying and nutritious, topped with cheddar cheese, sour cream, and fresh herbs for an extra burst of flavor.
Ingredients
Scale
Chili Base
- 2 tablespoons oil (avocado or olive)
- 1 small sweet onion, diced
- 2 jalapeno peppers, seeds removed, finely diced
- 3 cloves garlic, finely minced
- 1 pound ground beef (85/15 or 90/10)
Liquids and Canned Goods
- 1 cup chicken or beef broth (regular sodium)
- 15 ounces crushed tomatoes (canned)
- 15 ounces pumpkin puree (canned)
- 2 (15.5-ounce) cans black beans, rinsed and drained
Seasonings and Flavorings
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon packed brown sugar (or sweetener of choice)
- 2 ½ teaspoons salt (to taste)
- ½ teaspoon black pepper
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ¼-½ teaspoon cayenne pepper (optional)
- ¼ teaspoon cinnamon
Toppings
- Cilantro or green onions, finely chopped
- Cheddar cheese, shredded
- Sour cream
Instructions
- Sauté Vegetables: Add the oil to a large pot or Dutch oven over medium heat along with the diced onion and jalapeno. Sauté for 2-3 minutes until the onions turn translucent, then mix in the minced garlic. Continue sautéing for an additional 30 seconds until fragrant.
- Cook the Ground Beef: Push the vegetables to the side of the pot and add the ground beef. Cook for 6-7 minutes until no longer pink, using a potato masher to break the meat into smaller crumbles for even cooking.
- Add Pumpkin, Broth, and Beans: Pour in the broth, crushed tomatoes, pumpkin puree, and beans. Stir well to combine all the ingredients thoroughly.
- Mix in the Chili Seasonings: In a medium bowl, whisk together chili powder, cumin, paprika, oregano, cayenne pepper (if using), cinnamon, salt, and black pepper. Stir the seasoning mixture into the chili along with the tomato paste, Worcestershire sauce, and brown sugar, ensuring an even distribution of flavors.
- Cover Pot and Cook: Increase the heat to high to bring the chili to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for 25-30 minutes. This allows the flavors to meld and the chili to thicken.
- Serve with Toppings: Ladle the chili into bowls and serve with a sprinkle of chopped green onions or cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Enjoy the flavorful and comforting pumpkin chili!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a spicier chili, increase the amount of jalapenos or cayenne pepper.
- For a vegetarian version, omit the ground beef and use vegetable broth instead.
- Leftovers keep well in the refrigerator for up to 4 days; flavors deepen after resting overnight.
- This chili freezes well for up to 3 months; thaw thoroughly before reheating.
- Adjust the salt and sugar to taste depending on your preference and the sweetness of your pumpkin puree.
