Description
Discover how to make delicious pumpkin chili using canned pumpkin and black beans. Perfect for a cozy fall evening with rich, earthy flavors.
Ingredients
Scale
- 1 ¼ lbs. ground beef or ground turkey
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 medium sweet potato, peeled and cubed
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 (15-ounce) can of pumpkin puree
- 1 (15-ounce) can fire-roasted tomatoes
- 1 (16-ounce) can dark red kidney beans, drained and rinsed
- 1 (16-ounce) can of pinto beans, drained and rinsed
- 3–4 cups low-sodium chicken broth, to desired consistency
- Kosher salt and fresh ground black pepper, to taste
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Brown the ground beef in a large soup pot or Dutch Oven over medium heat. Add the chopped onion, red bell pepper, and cubed sweet potato when the beef is about halfway browned. Continue cooking until the beef is fully browned and the vegetables are soft.
- Reduce the heat to low and add the minced garlic, chili powder, ground cumin, smoked paprika, and ground cinnamon. Stir and cook for about 1 minute to allow the spices to bloom.
- Add the pumpkin puree, fire-roasted tomatoes, kidney beans, pinto beans, and about 3 cups of chicken broth to the pot. Stir well and bring to a simmer. Cook until the sweet potatoes are tender and the chili has slightly thickened. Adjust the thickness with additional chicken broth if needed.
- Season with kosher salt and fresh ground black pepper to taste. If desired, garnish with chopped fresh cilantro before serving.
- Serve hot with optional toppings such as sour cream, green onions, homemade tortilla chips, pepitas (pumpkin seeds), shredded cheddar cheese, or minced jalapeño.
Notes
- If the chili becomes too thick, add a bit more chicken broth to reach your desired consistency.
- Peel the sweet potatoes before cubing, as the skins can be tough.
- For extra heat, add minced jalapeño or cayenne pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 318kcal
- Sugar: 4g
- Sodium: 167mg
- Fat: 20g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 67mg
Keywords: Pumpkin Chili, Pumpkin chili with canned pumpkin