Description
Discover how to make delicious one-pot pumpkin chili with this easy recipe. Perfect for cozy nights in, this hearty dish is packed with flavor.
Ingredients
- – 2 cloves garlic (2 cloves)
- – 1 yellow onion (1)
- – 2 Tbsp olive oil (30 ml)
- – 1 lb. ground beef (450 g)
- – 15 oz. can kidney beans, drained (425 g)
- – 15 oz. can black beans, drained (425 g)
- – 15 oz. can petite diced tomatoes (425 g)
- – 15 oz. can pumpkin purée (425 g)
- – 1/2 6 oz. can tomato paste (5 Tbsp) (85 g)
- – 2 cups water (480 ml)
- – 1 Tbsp chili powder (15 g)
- – 1/2 tsp smoked paprika (1 g)
- – 1 tsp ground cumin (2 g)
- – 1/4 tsp garlic powder (0.5 g)
- – 1/2 tsp onion powder (1 g)
- – 1/4 tsp freshly cracked black pepper (0.5 g)
- – 1 tsp salt (5 g)
Instructions
- Finely chop the garlic and cut the onion into small pieces. In a large cooking pot, add the garlic, onion, and olive oil. Cook them over medium heat until the onion becomes soft, approximately 5 minutes.
- Introduce the ground beef into the pot and continue cooking until the beef is fully browned and no longer pink.
- Pour in the kidney beans and black beans (both drained), the diced tomatoes along with their juices, the pumpkin purée, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt. Mix everything thoroughly.
- Cover the pot with a lid and let the mixture come to a gentle boil, stirring from time to time. Let it gently cook for 30 minutes.
- Once the 30 minutes have passed, taste the chili and adjust the salt if necessary. Serve it warm, topped with your choice of extras like sour cream, cheese, green onions, or corn chips.
Notes
- Consider caramelizing the garlic and onion for a richer flavor before adding the ground beef.
- Try substituting regular paprika with smoked paprika to add a smoky depth to the chili.
- For a thicker chili, reduce water or simmer uncovered to allow liquid to evaporate.
