Description

Warm up with a bowl of hearty Pioneer Woman Pumpkin Chili, a flavorful twist on classic chili that features the rich flavors of pumpkin and warm spices. Perfect for chilly fall evenings!

Ingredients

Vegetables

2 tablespoons olive oil
1 medium onion (diced)
1 red bell pepper (diced)
3 cloves garlic (minced)

Proteins

2 pounds ground beef

Canned Goods

1 can (15 ounces) pumpkin purée
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) kidney beans (drained and rinsed)
1 can (15 ounces) black beans (drained and rinsed)

Broth & Seasonings

2 cups beef broth
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)

Garnish

Chopped fresh cilantro
Sour cream for garnish

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Instructions

Sauté Vegetables: Heat olive oil in a large pot. Sauté onion and red bell pepper until softened. Add garlic and cook.
Cook Meat: Add ground beef, cook until browned, breaking it apart.
Add Ingredients: Stir in pumpkin purée, diced tomatoes, beans, broth, and tomato paste. Add seasonings.
Simmer: Bring to a boil, reduce heat, and simmer for 30–40 minutes.
Adjust Seasonings: Taste and adjust seasonings as needed.
Serve: Garnish with cilantro and sour cream. Serve hot.

Notes

You can substitute ground turkey or chicken for the beef.
For a vegetarian version, omit the meat and add an extra can of beans or lentils.
This chili tastes even better the next day after the flavors have melded.