Description
This hearty and flavorful Pioneer Woman Pumpkin Chili combines the unique sweetness of pumpkin purée with classic chili ingredients like ground beef, beans, and bold spices. Perfect for fall or any cozy night, this chili simmers slowly to develop rich depth in a comforting one-pot meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin purée
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef or chicken broth
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Optional Toppings
- Sour cream
- Shredded cheese
- Sliced green onions
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary to avoid greasiness.
- Sauté Vegetables: Add diced onion, bell pepper, and minced garlic to the pot. Cook for 3-4 minutes until vegetables are softened and fragrant, enhancing the chili’s base flavor.
- Add Main Ingredients and Spices: Stir in pumpkin purée, diced tomatoes, kidney beans, black beans, and broth. Then add chili powder, ground cumin, paprika, salt, and pepper. Mix well to combine all flavors.
- Simmer the Chili: Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let it simmer gently for 30-45 minutes, stirring occasionally. This allows flavors to meld beautifully.
- Serve: Taste and adjust seasonings if needed. Serve the chili warm with optional toppings like sour cream, shredded cheese, or sliced green onions to add richness and freshness.
Notes
- For a leaner chili, substitute ground turkey for ground beef.
- You can use vegetable broth to make this chili meatless.
- Make sure to rinse canned beans thoroughly to reduce sodium content.
- This chili stores well and tastes even better the next day.
- Adjust chili powder amount to increase or decrease spiciness.
- Leftovers freeze well for up to 3 months.
