Pumpkin Chili
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
Calories: 432kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic * minced
- 1/4 cup shallot * finely chopped
- 2 pounds ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 15 ounce cans pumpkin puree
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 15.5 ounce can black beans, drained * leave out for keto version
- 1 cup beef bone broth * or stock
- 2 tablespoons adobo sauce * from canned chipotle peppers, optional
Instructions
- 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.
Notes
Tips and Techniques for the Best Pumpkin Chili
- 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.
Nutrition
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