Pumpkin Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
369 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pumpkin Chili
Description
This Pumpkin Chili recipe starts by sautéing ground beef with diced onions and garlic until cooked and fat rendered. Spices such as chili powder, smoked paprika, cumin, oregano, and coriander add warmth and depth. Pumpkin puree and diced tomatoes create a rich, smooth base while beans contribute heartiness and texture. Beef broth adjusts the chili's thickness and helps flavors meld during a slow simmer.
The chili’s texture is thick and chunky with earthy pumpkin notes balanced by tomato acidity and a blend of spices that provide smoky, slightly sweet complexity. Beans add bite and creaminess. The recipe allows preparation on the stove or in an Instant Pot, accommodating different kitchen setups and time frames.
Garnishes include sour cream, shredded cheese, fresh green onions, cilantro, toasted pumpkin seeds, and lime wedges, which provide varied textures, freshness, and a slight acidity that brightens the rich chili. Serving it with cornbread complements the spices and adds a comforting touch. Leftovers keep well refrigerated and freeze for longer storage.
Ingredients
Pumpkin Chili:
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 3 garlic minced, cloves
- 1 pound ground beef (I used grass-fed 80/20)
- 2 teaspoons kosher salt
- 2 tablespoons ground chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin ground
- 2 teaspoons oregano dried
- 1 teaspoon ground coriander
- 1 (15-ounce) pumpkin puree canned, pure
- 1 (28-ounce) diced tomatoes canned
- 2 (15-ounce) Kidney Beans drained, can
- 1 (15-ounce) pinto beans drained
- 2-3 cups beef broth
Garnish:
- 1/4 cup sour cream
- 1/2 cup cheese shredded
- 1 green onion trimmed and sliced
- cilantro handful, fresh leaves
- 1/4 cup Pepitas toasted
- 2 lime sliced
Instructions
To Make the Chili in a Pot on the Stove:
- To a Dutch oven or medium pot, set over medium heat, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. If there's a TON of fat, feel free to drain some of it.
- Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant. Pour in the pumpkin puree, diced tomatoes, kidney beans, pinto beans and beef broth.
- Bring the chili to a simmer and then immediately turn the heat down to medium-low. Cover the lid and cook on medium-low for about 30 to 40 minutes. Give it a taste and adjust the salt to taste.
To Make the Chili in an Instant Pot:
- Set it to the sauté function, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant.
- Pour in the pumpkin puree, pureed tomatoes, kidney beans, pinto beans, bone broth and diced tomatoes. Place the lid on the Digital Pressure Cooker, and set the machine to “soup” function, about 15 minutes. Open the valve for a quick release; once steam has released you’re free to remove the top of the machine.
To Garnish:
- Divide the chili amongst bowls and top with a spoonful of crema, some shredded cheese, green onions, cilantro, pepitas and lime.
Notes
- Chili keeps in the refrigerator for up to 3 days in an airtight container, making it suitable for leftovers.
- Freeze chili in a freezer-safe container for up to 3 months after cooling to room temperature.
- Garnish with sour cream, pumpkin seeds, fresh cilantro, sliced jalapeños, and lime for added flavor and texture.
- Serve with cornbread for a classic accompaniment that balances the chili's spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 369kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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