Thick and Flavorful Pumpkin Chili

Name: Thick and Flavorful Pumpkin Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings
Ingredients: 1 tablespoon Diamond Crystal kosher salt; 3 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon paprika; 1 teaspoon cinnamon; ½ teaspoon cayenne; 2 tablespoons olive oil; 2 pounds extra-lean ground beef; 1 medium onion; 2 bell peppers; 2 tablespoons fresh garlic; 28 ounces petite-diced tomatoes; 15 ounces pure pumpkin puree; 1 cup water

User Reviews

5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
10 servings
Calories
214 kcal
Course
Main Course
Cuisine
American

Thick and Flavorful Pumpkin Chili

Winston Campbell

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This pumpkin chili is so rich and flavorful! While you can't taste the pumpkin as a distinct flavor, it adds great texture and thickens the dish.

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Ingredients

Servings

Seasoning mix:

1 tablespoon Diamond Crystal kosher salt or 1.5 teaspoons of any other salt, including Morton kosher salt
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cinnamon
½ teaspoon cayenne

Chili:

2 tablespoons olive oil
2 pounds extra-lean ground beef (93/7)
1 medium onion finely chopped; 1 cup
2 bell peppers medium, any color, finely chopped
2 tablespoons fresh garlic minced
28 ounces petite-diced tomatoes undrained
15 ounces pure pumpkin puree
1 cup water if needed

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Instructions

Prepare the seasoning mix: Combine the kosher salt, chili powder, cumin, paprika, cinnamon, and cayenne in a small bowl. Set aside.
Heat the olive oil in a large, deep saucepan (I use a deep 12-inch stainless steel skillet) over medium-high heat for about 2 minutes.
Add the beef, onion, and bell peppers. Cook, stirring often, breaking up the beef into smaller chunks, until the beef is no longer raw (but still pink), about 5 minutes.
Add the garlic and seasoning mix. Cook, stirring until well incorporated into the beef mixture, for 1 minute.
Add the tomatoes, pumpkin, and up to 1 cup of water if needed. Stir to combine.
Bring to a boil, then lower the heat to low and cook, covered, stirring occasionally, for 20 minutes.
Serve immediately.

Notes

It's OK to use extra-virgin olive oil for cooking. However, please feel free to use a higher smoke point oil such as avocado oil.
For an even texture, it’s best to use petite-diced tomatoes. If all you can get is regular diced tomatoes, give them a quick extra chop before using them.
I like to use extra-lean ground beef because it doesn’t release the large amount of rendered fat that lean ground beef does. However, if you prefer, you can use lean ground beef (85/15). Keep in mind that the nutrition info will change.
Add water depending on how much liquid the tomatoes contain. The tomatoes I like to use (Pomi Chopped Tomatoes) usually have almost no added liquid, so I add 1 cup of water. If your tomatoes have more water, ½ cup or ¾ cup should be enough.
As with all chilis, the leftovers are excellent, and in fact, the chili tastes even better the next day. You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them covered in the microwave at 50% power.
You can also freeze the leftovers. I prefer to freeze them in individual portions because they're easy to reheat (covered) in the microwave.

Nutrition Information

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Serving 1cup Calories 214kcal (11%) Carbohydrates 12g (4%) Protein 20g (40%) Fat 10g (15%) Saturated Fat 0.5g (3%) Sodium 572mg (24%) Fiber 4g (16%) Sugar 4g (8%)