Ingredients
Scale
- 1 lb ground beef – Ground turkey or chicken can also be used.
- 1 tablespoon olive oil – For sautéing the vegetables.
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1–2 jalapeño peppers, finely chopped – Adjust according to your preferred heat level.
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper – Add more for extra heat.
- ¼ teaspoon ground cinnamon – Optional, but adds warmth that pairs well with pumpkin.
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 can (15 oz) pumpkin puree – Use 100% pure pumpkin, not pumpkin pie filling.
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1½ cups beef or vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon lime juice – Optional, for finishing.
Instructions
- Prepare the ingredients. Dice the onion and red bell pepper, finely chop the jalapeños, and mince the garlic. Drain and rinse the black beans and kidney beans.
- Brown the beef. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon, until browned. Drain excess grease if needed.
- Cook the vegetables. Add the diced onion and bell pepper to the pot. Cook for 4–5 minutes, stirring occasionally, until they begin to soften. Add the jalapeños and minced garlic and cook for another 1 minute.
- Add the spices. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, cinnamon, salt, and black pepper. Cook for about 30–60 seconds to release the aroma of the spices.
- Add the pumpkin and tomatoes. Stir in the pumpkin puree, diced tomatoes, and tomato paste. Mix thoroughly until the pumpkin is incorporated into the chili.
- Add the beans and broth. Stir in the black beans, kidney beans, and broth. Mix everything together until well combined.
- Simmer the chili. Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and let the chili simmer for 30–40 minutes, stirring occasionally.
- Adjust the consistency. If the chili is too thick, add a little more broth. If it is too thin, simmer uncovered for an additional 5–10 minutes until it reaches your preferred consistency.
- Taste and adjust the heat. Taste the chili and add more cayenne, jalapeño, chipotle, or hot sauce if you want it extra spicy. Add more salt or chili powder if needed.
- Finish with lime juice. Stir in the lime juice just before serving. It adds a fresh, slightly tangy contrast to the rich pumpkin and spices.
- Serve hot. Ladle the spicy pumpkin chili into bowls and top with shredded cheddar, sour cream, cilantro, jalapeños, avocado, pumpkin seeds, or your favorite chili toppings.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: 385 kcal
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 65 mg