Hearty Pumpkin Chili
This cozy pumpkin chili is the perfect meal to welcome the cooler days of September.
recipesbynani.comThere is something so comforting about a big pot of chili when the air starts to get a little crisp. Adding pumpkin to this classic dish makes it extra thick and gives it a wonderful earthy sweetness that balances out the savory spices perfectly.
My favorite thing about this recipe is how well the flavors meld together as it simmers on the stove. It is a hearty dinner that keeps everyone full and happy, and honestly, the leftovers taste even better the next day.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 can pumpkin puree
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 2 cups beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
👩🍳Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion and garlic, cooking until they are soft and fragrant.
- 3
Add the meat to the pot and cook until it is browned all the way through.
- 4
Stir in the pumpkin puree, tomatoes, beans, broth, chili powder, and cumin.
- 5
Bring the chili to a gentle boil, then turn the heat down to low.
- 6
Cover the pot and let it simmer for about twenty minutes to let the flavors blend.
- 7
Taste and add salt or pepper if you think it needs it before serving.
💡 Tips
Serve this chili in warm bowls with a dollop of sour cream and a sprinkle of fresh cilantro on top. If you have any left over, keep it in an airtight container in the fridge for up to four days or freeze it for a quick meal later in the month.
Made this recipe? Let us know how it went.
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