Pumpkin Chili

5 from 3 votes

Pumpkin chili is the perfect hearty meal for cold weather. It features perfectly seasoned ground beef, tender beans, and velvety pumpkin puree. Each bowl is packed with fall flavor, making it a cozy and delicious choice for chilly days.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: pumpkin chili, pumpkin chili recipe

Servings: people

Author: Alyssa Rivers

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 ½ pounds ground beef
1 red bell pepper, diced
1 green bell pepper, diced
15 ounces kidney beans
15 ounces pinto beans
15 ounces black beans
10 ounces Rotel tomatoes, with juices
15 ounces can pumpkin puree
6 ounces can tomato paste
2 cups chicken broth
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika
2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves

Instructions

Heat a large pot over medium-high heat. Add 1 tablespoon olive oil and the diced 1 small onion, 1 red bell pepper, and 1 green bell pepper, . Cook until the onions are tender. Add the minced 1 clove garlic, and cook for an additional minute.
Add 1 ½ pounds ground beef and cook until no longer pink and cooked through.
Add 15 ounces kidney beans, 15 ounces pinto beans, 15 ounces black beans, 10 ounces Rotel tomatoes, with juices, 15 ounces can pumpkin puree, 6 ounces can tomato paste, 2 cups chicken broth, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon dried oregano, 1 teaspoon smoked paprika, 2 teaspoons salt, 1/2 teaspoon black pepper, and 2 bay leaves to the pot. Stir to combine.
Place a lid on the pot and simmer for 30 minutes, stirring occasionally.
Remove the bay leaves from the pot. Taste and adjust the seasonings if needed. Garnish with your favorite toppings, and enjoy!

Nutrition

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