Pumpkin Chili

This Pumpkin Chili is a tasty change from the traditional red chili with red bell pepper, sweet potato, ground cinnamon, and pumpkin puree. Serve with a cold amber lager and corn muffins.

Course soups/stews/chili

Cuisine American

Keyword chili recipe with pumpkin, chili with pumpkin recipe, how to make pumpkin chili

Prep Time 10

Cook Time 30

Servings servings

Calories 318kcal

Author Beth Pierce

Ingredients

1 ¼ lbs. ground beef or ground turkey
1 medium yellow onion chopped
1 red bell pepper seeded and chopped
1 medium sweet potato peeled and cubed
2 cloves garlic minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
1 15 ounce can pumpkin puree
1 15 ounce can fire roasted tomatoes
1 16 ounce can dark red kidney beans drained and rinsed
1 16 ounce can pinto beans drained and rinsed
3-4 cups low sodium chicken broth to desired consistency
Kosher salt and fresh ground black pepper
1 tablespoon chopped fresh cilantro optional

Instructions

Brown the ground beef over medium heat in a large soup pot or Dutch Oven. When the beef is about halfway browned, add the onion, red bell pepper, and sweet potato. Continue cooking until the beef is browned and the onions and bell pepper are soft.
Reduce the heat to low and add the garlic, chili powder, ground cumin, paprika, and cinnamon. Stir while cooking for about 1 minute.
Add the pumpkin puree, fire-roasted tomatoes, kidney beans, pinto beans, and about 3 cups of chicken broth. Simmer until the sweet potatoes are tender and the chili has slightly thickened. Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped fresh cilantro.

Notes

This recipe works with ground beef, ground turkey, or ground pork.
If the chili becomes too thick simply add a little more chicken broth.
Any color bell pepper works well in this dish but red is my favorite because it is a little sweet.
Peel the sweet potatoes because they have coarse thick skins.
Other vegetables to add include carrots, parsnips, lentils, or split peas. You could also add butternut squash but it is really a fruit.
Black beans can be substituted for the kidney beans or the pinto beans.
Garnish with sour cream, chopped cilantro, green onions, homemade tortilla chips, pepitas (pumpkin seeds), minced red onion, shredded cheddar cheese, or minced jalapeno.
Add fresh minced jalapeno or cayenne pepper for a little extra kick.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
Freeze for up to 3 months in a freezer zipper bag or sturdy freezer container. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.

Nutrition