Thick and Flavorful Pumpkin Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
10 servings
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Calories
214 kcal
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Course
Main Course
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Cuisine
American
Thick and Flavorful Pumpkin Chili
Description
Thick and Flavorful Pumpkin Chili features ground beef cooked with onion and bell peppers, seasoned with a carefully balanced spice mix that includes kosher salt, chili powder, cumin, paprika, cinnamon, and cayenne pepper. The addition of pumpkin puree and petite-diced tomatoes creates a thick, slightly sweet base that contrasts with the savory spices. Garlic intensifies the overall flavor.
The chili is simmered covered to blend the ingredients and build richness while preserving moisture. This results in a dish with complex spices and a hearty texture, where the pumpkin adds an unusual but complementary depth. Serve it hot as a filling meal in cooler weather.
For best results, use petite-diced tomatoes to achieve an even texture. Adjust added water based on your tomato juice content. Leftovers keep well refrigerated for several days and also freeze well in individual portions for convenient reheating.
Ingredients
Seasoning mix:
- 1 tablespoon kosher salt or 1.5 teaspoons of any other salt, including Morton kosher salt, Diamond Crystal brand
- 3 tablespoons chili powder
- 1 tablespoon cumin ground
- 1 tablespoon paprika
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
Chili:
- 2 tablespoons olive oil
- 2 pounds ground beef 93/7, extra-lean
- 1 medium onion finely chopped; 1 cup
- 2 bell pepper medium, any color, finely chopped
- 2 tablespoons garlic minced, fresh
- 28 ounces petite-diced tomatoes undrained
- 15 ounces pumpkin puree pure
- 1 cup water if needed
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
- Extra-virgin olive oil or other high-smoke-point oils like avocado oil can be used for cooking.
- Use petite-diced tomatoes for a consistent texture; chop regular diced tomatoes if needed.
- Extra-lean ground beef reduces rendered fat; lean (85/15) beef works but changes nutrition.
- Adjust water amount based on the juiciness of your tomatoes to get the proper consistency.
- Leftovers store well refrigerated for 3-4 days and can be reheated covered in the microwave at half power.
- Freeze leftovers in individual portions for easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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