Best Pumpkin Chili Recipe
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4.8
18 reviews
Excellent
Best Pumpkin Chili Recipe
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Traditional beef chili is getting a flavor upgrade with this easy Pumpkin Chili Recipe! A few secret spices and seasoning ingredients help to round out the hearty beef. Make a big batch and watch your friends and family gobble it up all Fall and football season long!
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Ingredients
Pumpkin Chili:
- 2 Tbsp. oil avocado or olive
- 1 small sweet onion diced
- 2 Jalapeno peppers seeds removed, finely diced
- 3 cloves garlic finely minced
- 1 lb. ground beef 85/15 or 90/10
- 1 cup chicken or beef broth regular sodium
- 15 oz. crushed tomatoes canned
- 15 oz. can pumpkin puree
- 2-15 oz. Cans Black Beans rinsed and drained
- 2 Tbsp. tomato paste
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. brown sugar or sweetener of choice
- 2 ½ tsp. salt to taste
- ½ tsp. black pepper
Chili Seasoning:*
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. paprika
- ½ tsp. oregano
- ¼-½ tsp. cayenne pepper optional
- ¼ tsp. cinnamon
To Serve (Optional):
- cilantro or green onions finely chopped
- cheddar cheese shredded
- sour cream
Instructions
- Sauté Vegetables: Add the oil to a large pot or Dutch oven over medium heat along with the diced onion and jalapeno. Saute for 2-3 minutes, or until the onions turn translucent, and then mix in the minced garlic. Continue sautéing for an additional 30 seconds, or until fragrant.
- Cook the Ground Beef: Push all of the vegetables to the side of the pot and add the ground meat. Cook for 6-7 minutes, or until no longer pink. Use a potato masher to break the meat apart into smaller crumbles.
- Add Pumpkin, Broth, and Beans: Pour in the broth, crushed tomatoes, pumpkin puree and beans. Mix until combined.
- Mix in the Chili Seasonings: Add the chili seasoning ingredients to a medium-sized bowl and whisk to combine. Stir this into the chili along with the tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper.
- Cover Pot and Cook: Increase the heat to high. Once boiling, reduce the heat to medium low, cover the pot with a lid, and simmer for 25-30 minutes.
- Serve with Toppings: Serve with a sprinkle of chopped green onions, shredded cheese, and sour cream, if desired. Enjoy!
Notes
- Seasoning: You can substitute the chili seasoning ingredients for 4 Tbsp. of a premade chili seasoning mix plus additional salt & black pepper, to taste.
- Storage: Place leftover chili in an airtight container and keep it in the fridge for up to 3 to 4 days.
- Freezing: You can definitely freeze this recipe. It will keep in a freezer-safe container for up to 4 to 6 months.
- Reheating: Warm the chili back up on the stove over medium-low heat.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
25g
(8%)
Protein
18g
(36%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
1280mg
(53%)
Potassium
905mg
(26%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
13274IU
(265%)
Vitamin C
14mg
(16%)
Calcium
129mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1280mg | 53% |
| Potassium | 905mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 13274IU | 265% |
| Vitamin C | 14mg | 16% |
| Calcium | 129mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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