Easy Pumpkin Chili
User Reviews
4
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
471 kcal
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Course
Main Course, Soup
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Cuisine
American
Easy Pumpkin Chili
Description
Easy Pumpkin Chili features sautéed onions, carrots, bell pepper, and garlic cooked in avocado oil before browning ground beef. Pureed pumpkin, diced tomatoes, black beans, and chicken broth are added along with chili powder and pumpkin pie spice, then simmered to develop depth and meld flavors. The pumpkin puree adds a creamy, subtly sweet texture that complements the chili spices.
The chili's thickness is adjustable by varying the chicken broth amount, from thick and hearty to more stew-like consistency, depending on preference. This dish offers a balance of savory, sweet, and spicy notes with a tender mixture of vegetables and seasoned ground beef.
It serves well for dinner and can stay fresh refrigerated for up to a week. This flexibility makes it suitable for meal prepping family-sized portions and enjoying leftovers throughout the week.
Ingredients
- 1 Tbsp avocado oil
- 1 medium-sized yellow onion diced
- 2 large carrot chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 lb ground beef
- 1 (15-oz.) can pumpkin pureed
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can black beans
- 1 to 3 cups chicken broth
- 1 to 2 Tbsp pure maple syrup optional, or brown sugar
- 2 Tbsp chili powder
- ½ tsp pumpkin pie spice
- 1 tsp salt to taste, sea salt
Instructions
- Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven. Add the onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes.
- Stir in the chopped carrots, bell pepper, and garlic. Cover the pot and cook for 3 to 5 minutes or until the vegetables have softened, stirring occasionally.
- Scoot the vegetables off to one side of the pot to make room for the ground beef. Brown the ground beef and break it into small pieces with a spatula before mixing it in with the vegetables.
- Stir in the pumpkin puree, diced tomatoes, black beans, chicken broth, pure maple syrup, chili powder, pumpkin pie spice and sea salt (the remaining ingredients) until well-incorporated. Cover the pot and reduce to medium heat. Bring the chili to a boil and cook covered, stirring occasionally, for at least 15 minutes. If you have the time, you can cook chili for one hour at a gentle simmer, making sure to stir it every once in a while.
- Serve pumpkin chili with your favorite toppings, such as sour cream, grated cheese, chives, crispy chopped bacon, avocado, etc.
Notes
- Adjust chicken broth amount between ½ and 2 cups to achieve desired chili consistency.
- Store leftover chili in an airtight container in the refrigerator for up to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 471kcal | 24% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 1126mg | 47% |
| Fiber | 15g | 60% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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