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fall ground beef pumpkin chili - featured image

Fall Ground Beef Pumpkin Chili: Best Smoky Recipe

  • Author: Lilya
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

A hearty, smoky chili featuring ground beef, pumpkin puree for creaminess, and chipotle peppers for heat. This one-pot meal is perfect for fall, freezing well and tasting even better the next day.

Ingredients

Scale
  • 1.5 lbs (680g) 80/20 ground beef
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2–3 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 1 cup (240g) pure pumpkin puree
  • 1 can (15 oz) fire-roasted tomato sauce
  • 1 cup (240ml) low-sodium beef or chicken broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1 tsp salt (plus more to taste)
  • Black pepper to taste
  • 1 tbsp oil (for cooking)

Instructions

  1. Prep ingredients: Dice onion and bell pepper, mince garlic, drain and rinse beans, and mince chipotle peppers.
  2. Heat oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon (6-8 minutes). Drain excess fat, leaving about 1 tablespoon.
  3. Add diced onion and bell pepper to the pot. Sauté for 3-4 minutes until softened.
  4. Add minced garlic and chipotle peppers. Cook for 1 minute until fragrant.
  5. Add chili powder, cumin, smoked paprika, and cayenne. Stir constantly for 1 minute to bloom the spices.
  6. Pour in tomato sauce, pumpkin puree, and broth. Stir to combine and scrape up browned bits from the bottom. Bring to a simmer.
  7. Add drained beans. Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until thickened.
  8. Remove from heat. Stir in lime juice and chopped cilantro. Season with salt and pepper to taste.
  9. Serve hot with desired toppings such as sour cream, cheddar cheese, avocado, or tortilla chips.

Notes

Use pure pumpkin puree, not pie filling. For a vegetarian version, swap beef for extra beans and mushrooms. The chili tastes better the next day as flavors meld. It freezes well for up to 3 months. If using fresh pumpkin, roast a sugar pumpkin at 400°F for 30-40 minutes until tender, then mash.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380
  • Sugar: 6
  • Sodium: 650
  • Fat: 18
  • Saturated Fat: 6
  • Carbohydrates: 28
  • Fiber: 6
  • Protein: 22

Keywords: fall chili, pumpkin chili, ground beef chili, smoky chipotle, one pot meal, cozy dinner, winter comfort food

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Find it online: https://platelyn.com/fall-ground-beef-pumpkin-chili-best-smoky-recipe/