Description
Discover how to make a delicious and comforting pumpkin chili perfect for chilly fall evenings. Warm up with this flavorful recipe on our cooking website!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 pound ground beef (450 g)
- 2 tablespoons chili powder (30 g)
- 1 teaspoon ground cumin (5 g)
- 1 teaspoon smoked paprika (5 g)
- 1/2 teaspoon ground cinnamon (2.5 g)
- 1/2 teaspoon black pepper (2.5 g)
- 1 teaspoon salt (5 g)
- 1 can (15 ounces) pumpkin puree (425 g)
- 1 can (15 ounces) diced tomatoes (425 g)
- 1 can (15 ounces) kidney beans, drained and rinsed (425 g)
- 1 can (15 ounces) black beans, drained and rinsed (425 g)
- 1 cup vegetable broth (240 ml)
- 2 tablespoons tomato paste (30 g)
- 1 tablespoon maple syrup (15 ml)
- Optional toppings: chopped cilantro, sliced green onions, diced avocado, shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add diced bell pepper and carrots, cooking until softened.
- Add ground beef or turkey, breaking it apart and cooking until browned.
- Stir in chili powder, ground cumin, smoked paprika, ground cinnamon, black pepper, and salt.
- Mix in pumpkin puree, diced tomatoes, drained kidney beans, and black beans.
- Pour in vegetable or chicken broth and add tomato paste.
- Stir in maple syrup and bring the mixture to a boil.
- Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary.
- Serve hot with optional toppings like chopped cilantro, sliced green onions, diced avocado, or shredded cheese.
Notes
- For a leaner option, swap ground beef with ground turkey or chicken.
- Add a hint of sweetness by using honey or brown sugar instead of maple syrup.
- Personalize your chili with favorite toppings like sour cream or jalapenos.
