Pumpkin Chili

This hearty pumpkin chili combines ground beef or turkey, beans, vegetables and warm spices in one pot. Pumpkin blends right in, giving the chili a thick and creamy texture.

Prep Time10

Cook Time45

Total Time55

Course: Lunch/Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Ingredients

1 Tablespoon olive oil
1 medium yellow onion diced
1 red bell pepper diced
3 garlic cloves minced
1 lb lean ground beef or ground turkey
3 Tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon ground cinnamon
1 teaspoon salt plus more to taste if desired
½ teaspoon black pepper
Pinch of cayenne optional
1 15 oz can canned pumpkin or homemade pumpkin puree
1 15 oz can black beans drained and rinsed
1 15 oz can kidney beans drained and rinsed
1 28 oz can crushed tomatoes
1 14.5 oz can fire roasted diced tomatoes or petite diced tomatoes with juices
1–2 cups beef broth, chicken broth or bone broth use 1 cup for a thicker chili or up to 2 cups for a brothier consistency
1 Tablespoon apple cider vinegar

Toppings

Pepitas Greek yogurt, jalapeno, avocado and/or shredded cheese
Cilantro parsley or green onions (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high. Add onion, bell pepper and garlic and cook until softened and fragrant, about 5 minutes.
Add the ground meat and cook until browned, breaking it up as it goes, about 7-8 minutes.
Add the chili powder, cumin, cinnamon, salt, pepper, and cayenne. Stir for about 30 seconds to toast the spices.
Stir in the pumpkin purée, both cans of beans, crushed tomatoes, diced tomatoes, and 1 cup of the broth. Bring to a simmer over medium-high heat, stirring occasionally to prevent sticking, adding more broth to reach your preferred consistency.
Reduce heat to low, cover partially, and simmer for 30–45 minutes, stirring occasionally. Stir in apple cider vinegar just before serving. Taste and adjust salt, if needed.
Portion into bowls and top with a dollop of Greek yogurt, avocado, shredded cheese, pepitas and fresh herbs, if desired.

Notes

Broth: Start with 1 cup for a thicker chili and add more as needed for a brothier consistency. Beef, chicken or bone broth all work.
Slow cooker: Sauté the vegetables, brown the meat and cook the spices as directed. Transfer to a slow cooker with the remaining ingredients, except the apple cider vinegar. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the vinegar before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

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