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Classic Chili With Pumpkin Puree For Extra Creaminess

This Classic Chili with Pumpkin Puree adds a unique twist to the traditional recipe, incorporating creamy pumpkin puree for added richness and flavor. Packed with protein and spices, it's perfect for cozy dinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon
  • 1 can opener
  • 1 knife
  • 1 cutting board
  • 1 measuring cups and spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (or turkey)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) pumpkin puree
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional for extra heat)
  • to taste salt and pepper
  • 1 cup beef or vegetable broth
  • as needed optional toppings: sour cream, shredded cheese, chopped green onions

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the ground beef (or turkey) to the pot. Cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes).
  • Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to toast the spices.
  • Add the drained kidney beans, black beans, diced tomatoes (with their juices), pumpkin puree, and broth. Stir well to combine.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
  • Taste the chili and adjust seasoning if necessary. If the chili is too thick, add more broth to reach your desired consistency.
  • Serve hot, garnished with optional toppings like sour cream, shredded cheese, or chopped green onions.

Notes

You can substitute the ground beef with lentils or mushrooms for a vegetarian option.
This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For an extra kick, add jalapeños or hot sauce to taste.