Classic Chili Pumpkin Puree (Ready-to-Print Version)
Hearty chili featuring creamy pumpkin puree, seasoned with spices and packed with beans and protein.
# What You’ll Need:
→ Oils and Fats
01 -
1 tablespoon olive oil
→ Vegetables and Aromatics
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
→ Proteins
04 -
1 pound ground beef or turkey
05 -
1 can (15 oz) kidney beans, drained and rinsed
06 -
1 can (15 oz) black beans, drained and rinsed
→ Canned Goods
07 -
1 can (14.5 oz) diced tomatoes
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 Garnishes
15 -
Sour cream
16 -
Shredded cheese
17 -
Chopped green onions
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until softened.
02 -
Incorporate minced garlic and cook for 1 to 2 minutes until fragrant.
03 -
Add ground beef or turkey. Cook while breaking it apart with a wooden spoon until fully browned, approximately 5 to 7 minutes.
04 -
Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 to 2 minutes to release flavors.
05 -
Add drained kidney beans, black beans, diced tomatoes with juices, pumpkin puree, and broth. Mix thoroughly to combine.
06 -
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
07 -
Taste and adjust salt and pepper if necessary. Add additional broth if a thinner consistency is desired.
08 -
Ladle chili into bowls and garnish with optional sour cream, shredded cheese, or chopped green onions as desired.
# Handy Tips:
01 -
For a vegetarian version, substitute ground beef with lentils or mushrooms. Chili can be refrigerated up to 3 days or frozen for up to 3 months. Add jalapeños or hot sauce for extra heat.