Hearty and delicious, Pumpkin Chili is the ultimate mash up of two of fall's most comforting foods! This chili has a unique, seasonal taste and is the perfect way to warm up on a chilly autumn day.
Servings: 8 servings
Heat the olive oil over medium high in a Dutch Oven or large soup pot.
Add the garlic and shallots and cook 2-3 minutes, or until the shallots are just softened.
Add the ground beef to the pot and season with salt and pepper, then sprinkle on the chili powder and cumin.
Cook, breaking up, until no longer pink, about 5-7 minutes.
Lower the heat to medium and stir in the pumpkin puree, diced tomatoes, black beans (if using), beef stock, and adobo sauce.
Cook until heated through, then lower the heat and simmer at least 10 more minutes.
Tips and Techniques for the Best Pumpkin Chili
** Nutritional information is an estimate and may vary.
Omit the black beans = 14g carbs, 5g fiber, 9 net carbs.
- You can lower the total carb count by eliminating or reducing the amount of black beans.
- To make this chili spicy, add 1 or more chopped chipotles, depending on just how spicy you prefer your chili to be.
- Store leftover chili in an air-tight container in the refrigerator. Use within 3-4 days.
Serving: 1g | Calories: 432kcal | Carbohydrates: 23g | Protein: 26g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1350mg | Potassium: 781mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17660IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 6mg