Description
Warm up your chilly evenings with this delicious Pumpkin Chili, a perfect blend of fall flavors. Featuring tender pumpkin cubes, savory ground beef, and a medley of beans, this dish is both nourishing and satisfying. With hints of chili powder and smoked paprika, every spoonful bursts with rich flavor. Whether you’re hosting friends or enjoying a cozy night in, this Pumpkin Chili is sure to impress. Plus, it’s easy to make and perfect for meal prep—just simmer and serve!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 cups fresh pumpkin, peeled and cut into 1/2-inch cubes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Stir in diced onion; cook until softened (about 5 minutes). Add minced garlic; cook for another minute until fragrant.
- Mix in cubed pumpkin, diced tomatoes, red kidney beans, cannellini beans, and beef broth.
- Season with chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine.
- Bring to a boil; reduce heat to low. Cover and simmer for 30 minutes or until pumpkin is tender.
- Serve hot in bowls.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 4g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg