Description
This Pioneer Woman Pumpkin Chili is a hearty and flavorful twist on traditional chili, combining ground beef, pumpkin purée, beans, and warming spices. Perfect for fall or anytime you want a comforting, nutritious meal with a subtle sweetness from pumpkin.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin purée
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Optional Toppings
- Sour cream
- Shredded cheese
- Sliced green onions
Instructions
- Cook the Ground Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary to reduce greasiness.
- Sauté Vegetables: Add the diced onion, green bell pepper, and minced garlic to the pot. Sauté for 3-4 minutes until the vegetables are softened and fragrant, enhancing the chili’s depth of flavor.
- Add Remaining Ingredients: Stir in the pumpkin purée, diced tomatoes, kidney beans, black beans, beef or chicken broth, chili powder, ground cumin, paprika, salt, and pepper. Mix well to combine all flavors evenly.
- Simmer the Chili: Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for 30-45 minutes, stirring occasionally. This allows the flavors to meld beautifully and the chili to thicken.
- Serve: Taste and adjust seasonings as needed. Serve the chili warm, topped with optional sour cream, shredded cheese, and sliced green onions for added creaminess and freshness.
Notes
- You can substitute ground turkey for ground beef for a leaner chili option.
- If you prefer a spicier chili, add a pinch of cayenne pepper or chopped jalapeños.
- Leftovers store well in the refrigerator for 3-4 days and also freeze well for up to 3 months.
- For a thicker consistency, simmer uncovered for the last 10 minutes of cooking.
- Use low-sodium broth to control salt content.
