Original Post: https://www.evolvingtable.com/pumpkin-chili/
Best Pumpkin Chili Recipe
Traditional beef chili is getting a flavor upgrade with this easy and healthier Pumpkin Chili Recipe! A few secret spices and seasoning ingredients help to round out the hearty beef. Make a big batch and watch your friends and family gobble it up all Fall and football season long!
Servings: 6 servings
Ingredients
Pumpkin Chili:
- 2 Tbsp. oil avocado or olive
- 1 small sweet onion diced
- 2 jalapeno peppers seeds removed, finely diced
- 3 cloves garlic finely minced
- 1 lb. ground beef 85/15 or 90/10
- 1 cup chicken or beef broth regular sodium
- 15 oz. crushed tomatoes canned
- 15 oz. can pumpkin puree
- 2-15 oz. cans black beans rinsed and drained
- 2 Tbsp. tomato paste
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. brown sugar or sweetener of choice
- 2 ½ tsp. salt to taste
- ½ tsp. black pepper
Chili Seasoning:*
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. paprika
- ½ tsp. oregano
- ¼-½ tsp. cayenne pepper optional
- ¼ tsp. cinnamon
To Serve (Optional):
- Cilantro or green onions finely chopped
- Cheddar cheese shredded
- Sour cream
Instructions
- Sauté Vegetables: Add the oil to a large pot or Dutch oven over medium heat along with the diced onion and jalapeno. Saute for 2-3 minutes, or until the onions turn translucent, and then mix in the minced garlic. Continue sautéing for an additional 30 seconds, or until fragrant.2 Tbsp. oil, 1 small sweet onion, 3 cloves garlic, 2 jalapeno peppers
- Cook the Ground Beef: Push all of the vegetables to the side of the pot and add the ground meat. Cook for 6-7 minutes, or until no longer pink. Use a potato masher to break the meat apart into smaller crumbles.1 lb. ground beef
- Add Pumpkin, Broth, and Beans: Pour in the broth, crushed tomatoes, pumpkin puree and beans. Mix until combined.1 cup chicken or beef broth, 15 oz. crushed tomatoes, 15 oz. can pumpkin puree, 2-15 oz. cans black beans
- Mix in the Chili Seasonings: Add the chili seasoning ingredients to a medium-sized bowl and whisk to combine. Stir this into the chili along with the tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper.2 Tbsp. tomato paste, 2 Tbsp. Worcestershire sauce, 1 Tbsp. brown sugar, ½ tsp. black pepper, 2 Tbsp. chili powder, 1 Tbsp. cumin, 1 tsp. paprika, ½ tsp. oregano, ¼-½ tsp. cayenne pepper, ¼ tsp. cinnamon, 2 ½ tsp. salt
- Cover Pot and Cook: Increase the heat to high. Once boiling, reduce the heat to medium low, cover the pot with a lid, and simmer for 25-30 minutes.
- Serve with Toppings: Serve with a sprinkle of chopped green onions, shredded cheese, and sour cream, if desired. Enjoy!Cilantro or green onions, Cheddar cheese, Sour cream
Video
Notes
*You can substitute the chili seasoning ingredients for 4 Tbsp. of a premade chili seasoning mix plus additional salt & black pepper, to taste.
Meal Prep and Storage
- How to prep ahead of time: You can mix together the chili seasoning ahead of time and dice the onion the day before.
- How to store: Place leftover chili in an airtight container and keep it in the fridge for up to 3 to 4 days.
- How to freeze: You can definitely freeze this recipe. It will keep in a freezer-safe container for up to 4 to 6 months.
- How to reheat: Warm the chili back up on the stove over medium-low heat.
Nutrition
Calories: 353kcal | Carbohydrates: 25g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1280mg | Potassium: 905mg | Fiber: 8g | Sugar: 11g | Vitamin A: 13274IU | Vitamin C: 14mg | Calcium: 129mg | Iron: 7mg