Pumpkin Chili Recipe
This pumpkin chili recipe is a cozy bowlful packed with fall flavor! It's rich and saucy, made lighter with pumpkin puree.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 green bell pepper seeded, chopped
- 2 cloves garlic minced
- 1 pound ground beef 80% lean
- 15 ounce can black beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 15 ounce can chopped tomatoes with juices
- 15 ounces pumpkin puree I used homemade
- 1 cup tomato juice
- 1½ tablespoons chili powder
- ½ tablespoon cumin powder
- 1 teaspoon paprika
- 1 pinch ground cinnamon
- salt and freshly ground black pepper to taste
Instructions
- Sauté the veggies. Heat olive oil in a Dutch oven or a large pot set over medium-high heat. Add onions and bell pepper, and cook for about 5 minutes or until tender, stirring frequently. Add the minced garlic and cook for 20 seconds or until fragrant.
- Brown the beef. Add the ground beef to the pot and cook it until browned, breaking the meat lumps during the cooking process. It should take around 6-8 minutes over medium-high heat. Season to taste with salt and pepper and cook for 5 more minutes.
- Add the remaining ingredients. Stir in the black beans, pinto beans, chopped tomatoes, pumpkin puree, tomato juice, chili powder, cumin powder, paprika and cinnamon.
- Cook. Simmer the chili over medium heat for 30-35 minutes or until the flavors are blended. Remove from heat and let it rest for a few minutes.
- Enjoy! Serve the pumpkin chili warm, garnished with some sour cream, cheddar cheese, and jalapeno slices.
Nutrition
Calories: 397kcal | Carbohydrates: 37g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 657mg | Potassium: 1096mg | Fiber: 12g | Sugar: 7g | Vitamin A: 11971IU | Vitamin C: 37mg | Calcium: 135mg | Iron: 7mg
