Easy pumpkin chili (Ready-to-Print Version)
Cozy, nutrient-rich pumpkin chili with beans and warming spices for a hearty fall meal.
# What You’ll Need:
→ Produce
01 -
2 cloves garlic, minced
02 -
1 yellow onion, diced
→ Meat
03 -
450 g (1 lb) ground beef
→ Canned Goods
04 -
1 can (425 g / 15 oz) kidney beans, drained
05 -
1 can (425 g / 15 oz) black beans, drained
06 -
1 can (425 g / 15 oz) petite diced tomatoes with juices
07 -
1 can (425 g / 15 oz) pumpkin purée
08 -
85 g (3 oz / 5 tablespoons) tomato paste
→ Liquids
09 -
475 ml (2 cups) water
10 -
30 ml (2 tablespoons) olive oil
→ Spices and Seasonings
11 -
15 ml (1 tablespoon) chili powder
12 -
2.5 ml (1/2 teaspoon) smoked paprika
13 -
5 ml (1 teaspoon) ground cumin
14 -
1.25 ml (1/4 teaspoon) garlic powder
15 -
2.5 ml (1/2 teaspoon) onion powder
16 -
1.25 ml (1/4 teaspoon) freshly cracked black pepper
17 -
5 ml (1 teaspoon) salt
# Step-by-Step Guide:
01 -
Mince the garlic and dice the yellow onion. Heat olive oil in a large pot over medium heat and sauté the garlic and onion until the onion softens, approximately 5 minutes.
02 -
Add ground beef to the pot and cook, stirring occasionally, until fully browned and no longer pink.
03 -
Incorporate kidney beans, black beans, diced tomatoes with juices, pumpkin purée, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt into the pot. Stir thoroughly to blend all components.
04 -
Cover the pot with a lid and bring the mixture to a gentle simmer. Allow to simmer for 30 minutes, stirring occasionally to prevent sticking.
05 -
Taste the chili and adjust salt if necessary. Serve hot with optional toppings such as sour cream, shredded cheese, green onions, or corn chips.
# Handy Tips:
01 -
A store-bought chili seasoning blend can be substituted for the homemade spice mix if preferred.