Description
Enjoy the taste of fall with this simple, one-pot Pumpkin Chili. Full of warm spices, pumpkin goodness, and all your favorite chili flavors – perfect for a cozy night in!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 lb ground beef (or turkey)
- 1 ½ tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon pumpkin spice (can sub with cinnamon)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 1 (15 oz) can pumpkin purée
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups vegetable, chicken, or beef broth
- Juice of 1 lime (optional)
- Optional toppings: sour cream, pumpkin seeds, shredded cheese, avocado, scallions, cilantro
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add onion and bell pepper. Sauté for 5 minutes, until softened.
- Add the ground beef and cook until brown, breaking the meat up as it cooks. This should take about 6–8 minutes.
- Stir in chili powder, paprika, cumin, garlic powder, pumpkin spice, salt, and black pepper. Sauté for 1–2 minutes, until the spices are fragrant.
- Stir in the pumpkin purée and diced tomatoes. Then stir in the black beans, kidney beans, and broth. Bring to a simmer.
- Reduce heat to low. Cover and simmer for 25–30 minutes.
- Remove the chili from heat. Stir in lime juice and adjust the salt to taste.
- Spoon the chili into bowls and top with your favorite garnishes.
Notes
Your leftover pumpkin chili can be stored in an airtight container in the fridge for up to 4-5 days. To reheat, heat it up on the stove over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe container for 2-3 minutes, stopping to stir halfway through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American