Pumpkin Chili
Warm, hearty pumpkin chili combines savory spices, tender beans, and rich pumpkin for a cozy, flavorful twist on classic chili. Perfect for fall!
Nutrition
Calories: 310kcalCarbohydrates: 32gProtein: 21gFat: 10gSaturated Fat: 3gCholesterol: 55mgSugar: 7g
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red/yellow bell pepper diced
- 15 oz pumpkin puree
- 15 oz kidney beans drained and rinsed
- 15 oz black beans drained and rinsed
- 14.5 oz diced tomatoes
- 2 cups chicken or vegetable broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon optional, for warmth
- Salt & pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add ground meat and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in onion, garlic, and bell pepper. Cook for about 5 minutes, until softened.
- Stir in pumpkin puree, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute to release flavors.
- Stir in kidney beans, black beans, diced tomatoes, and broth.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
- Adjust seasoning if needed. Serve hot with bread, tortilla chips, or over rice.
Notes
- Skip the meat and use an extra can of beans or lentils for a vegetarian chili.
- Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
- This chili tastes even better the next day, great for meal prep.
- Freeze in airtight containers for up to 3 months. Reheat on the stove or in the microwave.
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