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Pioneer Woman Pumpkin Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 40 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

This Pioneer Woman Pumpkin Chili is a hearty and flavorful twist on classic chili, incorporating pumpkin purée to add a subtle sweetness and creamy texture. Made with ground beef, a medley of beans, and warming spices, this chili simmers to perfection in just under an hour, making it a perfect comforting meal for chilly days. Topped with sour cream, shredded cheese, and green onions, it’s a satisfying dish that’s unique, nutritious, and family-friendly.

Ingredients

Chili Base

  • 2 tablespoons olive oil
  • 1 lb ground beef (or ground turkey for a leaner option)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced

Main Ingredients

  • 1 can (15 oz) pumpkin purée
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups beef or chicken broth

Spices & Seasonings

  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste

Optional Toppings

  • Sour cream
  • Shredded cheese
  • Sliced green onions

Instructions

  1. Brown the meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook it until fully browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary to keep the chili from being greasy.
  2. Sauté the vegetables: Add the diced onion, green bell pepper, and minced garlic to the pot. Sauté these ingredients for 3-4 minutes until the vegetables soften and become fragrant, building the flavor base of your chili.
  3. Add the main ingredients and spices: Stir in the pumpkin purée, diced tomatoes, kidney beans, black beans, and broth. Sprinkle in the chili powder, ground cumin, paprika, salt, and pepper. Stir everything together well to combine all the flavors.
  4. Simmer the chili: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Let the chili cook slowly for 30-45 minutes, stirring occasionally to prevent sticking. This slow simmer melds the flavors and thickens the chili.
  5. Adjust and serve: Taste your chili and adjust seasonings if needed. Serve warm, topped as desired with sour cream, shredded cheese, and sliced green onions for added creaminess and freshness.

Notes

  • You can substitute ground turkey for beef for a leaner chili option.
  • If you prefer a spicier chili, add a pinch of cayenne pepper or extra chili powder.
  • For a thicker chili, let it simmer uncovered for the last 10-15 minutes.
  • This chili freezes well, so consider making a double batch to save for later.
  • Leftover chili tastes great as a topping on baked potatoes or with tortilla chips.

Find it online: https://slsrecipes.com/pioneer-woman-pumpkin-chili-recipe-2/