Pumpkin Chili Cozy Fall (Printer-Friendly)
Hearty chili with pumpkin puree, beans, and spices delivering cozy fall flavors in every bite.
# List of Ingredients:
→ Produce
01 -
1 medium onion, diced
02 -
3 cloves garlic, minced
→ Meat
03 -
1 pound ground beef (or turkey)
→ Canned Goods
04 -
1 can (15 oz) kidney beans, drained and rinsed
05 -
1 can (15 oz) black beans, drained and rinsed
06 -
1 can (14.5 oz) diced tomatoes
07 -
1 can (15 oz) pumpkin puree
→ Pantry
08 -
1 tablespoon olive oil
09 -
2 tablespoons chili powder
10 -
1 teaspoon ground cumin
11 -
1 teaspoon smoked paprika
12 -
½ teaspoon cayenne pepper (optional)
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
1 cup beef or vegetable broth
→ Optional Toppings
16 -
Sour cream
17 -
Shredded cheese
18 -
Chopped green onions
# Preparation Steps:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
02 -
Incorporate minced garlic and cook for 1 to 2 minutes until fragrant.
03 -
Add ground beef or turkey, breaking it up with a wooden spoon. Cook until browned and fully cooked, approximately 5 to 7 minutes.
04 -
Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 to 2 minutes to release the spices’ aromas.
05 -
Add kidney beans, black beans, diced tomatoes with juices, pumpkin puree, and broth. Mix thoroughly.
06 -
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
07 -
Taste and adjust seasoning as needed. Add extra broth for preferred consistency. Serve hot, garnished with optional toppings such as sour cream, shredded cheese, or chopped green onions.
# Additional Suggestions:
01 -
For a vegetarian variation, substitute ground beef with lentils or mushrooms. The chili can be prepared in advance and refrigerated for up to 3 days or frozen for up to 3 months. Add jalapeños or hot sauce for additional heat.