Description
This hearty Pumpkin Chili recipe is smoky, rich, and full of flavor! Made with ground meat, beans, pumpkin purée, and warming spices. Easy and comforting!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 4-6 garlic cloves, chopped
- 1 green bell pepper or 2 Anaheim chilis, chopped
- 1/2-1 jalapeno, diced (seeds removed)
- 1 pound ground meat (beef, chicken, turkey or plant-based)
- 2 teaspoons salt (adjust salt to taste)
- 2 tablespoons chile powder
- 1 1/2 teaspoons ancho chili powder (really enhances the flavor but feel free to sub with smoked paprika)
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground chipotle powder or cayenne (adjust to taste)
- 2 teaspoons oregano
- 2 tablespoons tomato paste
- 2 cups broth or stock (chicken, beef, or veggie)
- 15 oz can crushed tomatoes, with juices
- 1- 15-ounce can pumpkin puree (or fresh pumpkin-see notes)
- 2- 15-ounce cans (3 cups) beans (black beans, kidney beans, pinto beans, etc)
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce or soy sauce
- 1 tablespoon maple syrup (optional- taste first, add as needed)
- 1 teaspoon cocoa powder (optional- will deepen the flavor)
Instructions
- Sauté. Heat olive oil in a Dutch oven or heavy bottom pot, over medium heat, and sauté onions for 2-3 minutes, until fragrant. Add garlic and peppers, stir around a few times, and push to the edges.
- Add the ground meat to the center of the pan and sprinkle with salt, pepper, chili powder, ancho chili powder, cumin, cinnamon, and oregano. Sauté for 3–5 minutes, stirring and breaking up the meat with a spatula, until cooked through and lightly browned. As the meat browns, the spices will bloom, developing a deeper, richer flavor. Mix in with the onions and peppers.
- Cook tomato paste. Make a well in the center and stir the tomato paste browning 2 minutes.
- Add broth and seasonings. Add broth, tomato puree, pumpkin puree, beans, molasses, Worcestershire sauce, maple syrup, and cocoa powder.
- Simmer. Bring chili to a low boil, then reduce to a simmer. Continue cooking for 15 minutes with a vented lid, stirring often.
- Taste and season. Adjust salt and heat level to taste.
- Garnish with roasted pumpkin seeds, lime wedges, avocado slices, sour cream, optional shredded cheese and fresh cilantro.
Notes
Perfect for making ahead; the flavors will deepen.
We usually use organic canned pumpkin purée because it’s convenient. Freshly roasted sugar pie pumpkin is wonderful, too, though it may add a little more moisture and make the texture looser.
Take a little extra time to build layers of flavor: saute the onions until softened and lightly golden, then brown the meat for a rich savory base. Stir in the spiced and let them toast briefly to release their aromas, then cook the tomato paste for a few minutes until it darkens slightly. This will create a deeper-flavored chili.
Use a wide-bottomed pot to give the onions and meat plenty of room to brown and caramelize.
Ancho chili powder works so well with the pumpkin and cinnamon, creating a luscious, rich backdrop for the meat and beans.
Store chili in an airtight container for 5 days in the fridge. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 10.6 g
- Sodium: 551 mg
- Fat: 6.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 35.6 g
- Fiber: 9 g
- Protein: 25.9 g
- Cholesterol: 45.2 mg
