Description
A thick and flavorful chili featuring pumpkin for a rich texture.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 (15 ounce) can pumpkin puree (not pie filling)
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper; cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add ground meat; cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in pumpkin puree, kidney beans, black beans, diced tomatoes (with liquid), broth, chili powder, cumin, oregano, and cayenne pepper if using.
- Bring the mixture to a simmer.
- Reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, to allow flavors to blend.
- Remove the lid for the last 10 minutes if you prefer a thicker chili.
- Season with salt and pepper to your taste before serving.
Notes
- Serve with shredded cheese, sour cream, or chopped cilantro for topping.
- This chili tastes better the next day after the flavors have fully developed.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 550
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 28
- Cholesterol: 65
Keywords: pumpkin chili, hearty chili, ground beef chili, easy chili recipe, fall chili