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A pumpkin full of chili
Rachel Ballinger

Pumpkin Chili

Pumpkin chili is perfect for chilly autumn evenings! Full of all the classic chili flavors with a hint of cinnamon and pumpkin.
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Total Time 45 minutes
Servings: 8 Servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb. ground beef
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 2 tsp minced garlic
  • 2 tsp ground cumin
  • 1 1/2 tbsp chili powder
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 2 15-oz cans fire-roasted tomatoes, not drained
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can pumpkin puree
  • 2 1/2 cups chicken broth
  • Cornbread shredded cheddar cheese for garnish, sour cream, and roasted pumpkin seeds if desired

Method
 

  1. In a large pot or dutch oven, brown the ground beef and season with a little salt, pepper, garlic powder.
  2. After cooking a couple minutes, add the chopped onion and bell pepper. Keep sautéing until beef is cooked and veggies are softened.
  3. Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon.
  4. Stir in the tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth.
  5. Bring to a boil over medium-high heat. Reduce the heat, cover, and let simmer, stirring occasionally, until the flavors meld, about 20 minutes.
  6. Season to taste with salt and pepper.
  7. Serve with cornbread, cheese, sour cream, and roasted pumpkin seeds if desired.