Chili is a classic comfort food that’s perfect for cooler weather. And what better way to add a seasonal twist than with the addition of pumpkin? This pumpkin chili recipe is hearty, flavorful, and easy to make. It’s perfect for a cozy weeknight dinner or for entertaining guests.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound ground beef
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) pumpkin puree
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 cup beef broth
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 2-3 minutes until soft and fragrant.
2. Add ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add diced tomatoes, pumpkin puree, kidney beans, black beans, corn, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until well combined.
4. Bring the mixture to a simmer and let it cook for 15-20 minutes until the flavors have melded together and the chili has thickened slightly.
5. Serve hot with your favorite chili toppings, such as shredded cheese, sour cream, chopped cilantro, or diced avocado.
Tips:
– To save time, you can use pre-cooked and drained canned beans or cook the beans in advance.
– For a vegetarian option, substitute the ground beef with plant-based meat or omit it altogether and use vegetable broth instead of beef broth.
– This chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Enjoy this delicious and hearty pumpkin chili recipe as a comforting meal during the cooler months. The combination of savory spices, tender beef, and creamy pumpkin will make it a new favorite in your recipe collection.
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