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Pumpkin Chili

Your classic chili but creamier, cozier, and secretly loaded with pumpkin. The perfect bowl for a chilly fall night!
Print Recipe
Servings: 8 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lbs ground beef 80/20
  • 1 large onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 can pumpkin purée 15 oz
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can corn kernels 15 oz, drained
  • 1 can crushed tomatoes 28 oz
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
For serving
  • sour cream
  • shredded cheddar
  • fresh cilantro

Equipment

  • Large pot or Dutch oven

Method
 

  1. In a large pot or Dutch oven over medium-high heat, brown the ground beef with the onion and bell pepper, breaking the meat apart, 6–8 minutes. Drain off excess fat.
  2. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook 1 minute until fragrant.
  3. Add the pumpkin purée, kidney beans, black beans, corn, crushed tomatoes, and beef broth. Stir to combine.
  4. Bring to a boil, then reduce the heat and simmer 25–30 minutes, stirring occasionally, until thickened.
  5. Ladle into bowls and top with sour cream, shredded cheddar, and fresh cilantro.

Notes

Top each bowl with sour cream, shredded cheddar and fresh cilantro.