Print

Print Recipe

A cozy fall chili made with fresh pumpkin, pumpkin puree, lean ground beef, beans, fresh veggies, and bold spices. It has a creamy texture with a subtle sweetness and simmers slowly to develop rich flavors.

Ingredients

Scale
  • 2–3 tbsp avocado or olive oil
  • 1 large onion
  • 2 tomatoes
  • 1 oz garlic (4–6 cloves)
  • 1 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 1/2 tsp cumin
  • 2 tsp white granulated sugar
  • 1 tsp dried oregano
  • 1–2 tsp coarse sea or kosher salt (to taste)
  • 1/2 tsp fresh cracked black pepper

Instructions

  1. Pop off pumpkin stem, slice pumpkin in half, scoop out seeds and membranes, quarter and peel the skin.
  2. Dice pumpkin, onion, red bell pepper, and tomatoes into even-sized pieces.
  3. Smash slightly and finely mince 4–6 cloves of garlic.
  4. Drain (and optionally rinse) the cans of kidney and white beans.
  5. Heat a large pot over medium heat and add 2–3 tbsp oil.
  6. Sauté diced onion until translucent and lightly golden.
  7. Add diced pumpkin and bell pepper and cook a few minutes.
  8. Add diced tomatoes and cook another couple minutes until combined.
  9. Make a well in the center, add minced garlic, sauté just until fragrant, then stir into the vegetables.
  10. Push the vegetables aside, add ground beef to the center, break it up, cover, and cook a few minutes, stirring occasionally to brown evenly.
  11. Stir in the seasoning mix (chipotle chili powder, paprika, garlic powder, cumin, sugar, oregano, salt, and pepper).
  12. Add beef stock, pumpkin puree, tomato sauce, tomato paste, and the drained beans; stir to combine.
  13. Bring the chili to a gentle boil, then reduce heat to low and cover the pot leaving a slight opening for steam.
  14. Simmer low for 1.5 to 2 hours, stirring occasionally and scraping the bottom; remove the lid halfway through to allow some liquid to evaporate and concentrate flavors.
  15. Taste and adjust seasoning (salt, sugar, chili powder) as needed before serving.

Notes

To make it spicier, use older jalapeños with seeds, swap for hotter peppers like habanero or serrano, or add extra chili powder., To make it less spicy, use younger smooth-skinned jalapeños without seeds, and reduce chili powder., Store leftovers in an airtight container in the fridge for 4-5 days., Cool chili quickly before freezing in airtight containers or freezer bags for up to 2 months., Thaw frozen chili overnight in the fridge and reheat gently on stovetop or microwave.

Nutrition

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