This is a recipe that I have been making, adjusting, and tweaking for years. In the few short weeks that are the fall season, I try to pack in as many pumpkin recipes as I can. This recipe for Pumpkin Chili is so heartwarming and flavorful, you can adjust the spice to your liking, and it's super family-friendly for getting everyone around the dinner table.
What you need to make Pumpkin Chili:
I say this often, but recipes with small ingredient lists are ALWAYS my favorite. If you can make something great with just a few things, or what's already in your kitchen, you can do ANYTHING! Well, you know what I mean.
This recipe is all about layering flavor in the pot. First, you sautee the aromatics, then brown the meat, deglaze the pan with the chicken stock, then add the remaining ingredients, adjust the seasonings to your liking and you're all set. You can add additional flavor and spice by adding your favorite toppings too.
I call for this chili to be made with ground beef, but you could even make it turkey chili or chicken chili if you wanted to. It would even make a fantastic vegetarian chili if you amp up the pumpkin and beans a little bit. I would add another can of beans, maybe another half pound of pumpkin and you could even add some corn for more sweetness.
More Chili Goodness!
If you like this chili, give my Chili Dog Chili a try. It can make a meal in a bowl all on its own, or be served on top of your favorite dog and bun.
And if you like chili with a little more of a Latin flair, give my White Bean Chicken Chili a try! I love it topped with some of my homemade Pico de Gallo and fresh avocado.
Pumpkin Chili
In the fall I love working pumpkin into just about everything. This is a great excuse to use some and the use of both puree and fresh gives the chili great texture, as well as sweet little nuggets of pumpkin to bite in to here and there.
Ingredients
for the chili:
- 2 teaspoons Olive Oil
- 3 cloves Garlic, minced
- 1 med Yellow Onion, diced
- 2 tablespoons Chili Powder
- 2 tablespoons Cumin
- 1 tablespoon Oregano
- 1 teaspoon Hot Smoked Paprika
- 2-3 teaspoon Kosher Salt
- 1 teaspoon Cracked Black Pepper
- 2 lb Ground Beef
- 1 14.5 oz can Chicken Stock
- 1 28 oz can Diced Tomatoes
- 1 15.5 oz can Great Northern Beans
- 1 lb Pumpkin or Butternut Squash, peeled and small diced
- ½ C Pumpkin Puree, not pie mix
- 1 teaspoon Sweet Smoked Paprika
for serving:
- Jalapeno
- Sour Cream
- Cheddar Cheese
- Oyster Crackers
- Green Onions
- Cilantro
- Corn Bread
Instructions
- In a heavy-bottomed pot or Dutch oven heat the olive oil over medium heat. Add the garlic and the onion to the pot and cook until the onion turns translucent about 5 minutes. Season the onions and garlic with the chili powder, cumin, oregano, paprika, and 1 t of salt. Stir to coat and bloom the spices.
- Place the ground beef in the pot and cook until browned, about 8 minutes. Season with another teaspoon of salt and the pepper, deglaze the pan with the can of chicken stock. Allow the stock to come to a boil in the pan, stirring occasionally, and simmer for about 5 minutes.
- Stir in the can of tomatoes, bring the mixture to a simmer, and allow it to simmer for about an hour, or until thickened slightly.
- Stir in the beans and pumpkin/butternut squash, cover, and continue simmering for about 30 minutes, until the squash is cooked and fork-tender. Check on it and give it a stir every 5-10 minutes to prevent any sticking from happening and to all the squash to cook evenly.
- When the squash is tender but not mushy, add in the pumpkin puree, more salt, and the sweet paprika. Taste and adjust the seasonings if needed, and now is the time to add more spice if you like it hot. Add a shake of red pepper flakes or some diced jalapeño if desired.
- Serve with your favorite optional toppings and enjoy!
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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