Classic Chili Pumpkin Puree (Printer-Friendly Version)
Rich chili blending pumpkin puree, beans, and warm spices for a creamy, hearty meal.
# What You'll Need:
→ Oils
01 -
1 tablespoon olive oil
→ Vegetables
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
→ Proteins
04 -
1 pound ground beef or ground turkey
→ Canned Goods
05 -
1 can (15 oz) kidney beans, drained and rinsed
06 -
1 can (15 oz) black beans, drained and rinsed
07 -
1 can (14.5 oz) diced tomatoes with juices
08 -
1 can (15 oz) pumpkin puree
→ Spices
09 -
2 tablespoons chili powder
10 -
1 teaspoon ground cumin
11 -
1 teaspoon smoked paprika
12 -
½ teaspoon cayenne pepper (optional)
13 -
Salt and black pepper, to taste
→ Liquids
14 -
1 cup beef or vegetable broth
→ Optional Toppings
15 -
Sour cream
16 -
Shredded cheese
17 -
Chopped green onions
# Steps to Follow:
01 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes until softened.
02 -
Stir in minced garlic and cook for 1 to 2 minutes until fragrant.
03 -
Add ground beef or turkey and cook, breaking it apart with a wooden spoon, until fully browned, approximately 5 to 7 minutes.
04 -
Mix in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 to 2 minutes to toast spices.
05 -
Add drained kidney beans, black beans, diced tomatoes with juices, pumpkin puree, and broth. Stir to combine thoroughly.
06 -
Bring mixture to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
07 -
Taste and modify seasoning as needed. If too thick, add more broth to achieve desired consistency. Serve hot garnished with preferred optional toppings.
# Additional Tips:
01 -
For a vegetarian version, substitute ground beef with lentils or mushrooms. This chili stores well refrigerated up to 3 days or frozen for 3 months.
02 -
For added heat, incorporate jalapeños or hot sauce to taste.