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Pumpkin Chili Recipe

Pumpkin Chili Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 319
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef (85/15)
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 cup low-sodium beef broth
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart, for about 6 minutes until browned.
  2. Lower the heat to medium and stir in the chopped onion. Cook for 4 to 5 minutes until soft, then add the garlic and cook 1 minute. Stir in the chili powder, cumin, smoked paprika, salt, and pepper and toast for 30 seconds.
  3. Add the pumpkin puree, black beans, fire-roasted tomatoes, beef broth, and apple cider vinegar. Stir well, bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring once.
  4. Taste and adjust salt. Ladle into bowls and top with cheddar, sour cream, cilantro, and a squeeze of lime.

Notes

This chili tastes even better the next day. If you prefer a thicker chili, let it simmer uncovered for an extra 5 minutes or mash half the beans before adding them.