Pumpkin Chili with Ground Beef (Printable Format)
A bold and comforting bowl with ground beef, pumpkin, beans, and savory spices in every bite.
# Needed Ingredients:
→ Base Vegetables
01 -
2 to 3 tablespoons avocado oil or olive oil
02 -
1 large onion, diced
03 -
2 medium tomatoes, diced
04 -
1 ounce garlic (4 to 6 cloves), minced
05 -
1 red bell pepper, diced
06 -
12 ounces diced pumpkin (approximately half of one small 2.5-pound sugar pumpkin, peeled and seeded)
→ Protein and Legumes
07 -
2 pounds ground beef
08 -
1 cup beef stock
09 -
8 ounces tomato sauce
10 -
3 ounces tomato paste
11 -
1 cup pumpkin puree
12 -
15 ounces canned kidney beans, drained
13 -
15 ounces canned white beans, drained
→ Seasoning
14 -
1 tablespoon chipotle chili powder, adjustable to taste
15 -
2 teaspoons paprika
16 -
2 teaspoons garlic powder
17 -
2 1/2 teaspoons ground cumin
18 -
2 teaspoons white granulated sugar
19 -
1 teaspoon dried oregano
20 -
1 to 2 teaspoons coarse sea salt or kosher salt, to taste
21 -
1/2 teaspoon freshly cracked black pepper
# Preparation Steps:
01 -
Remove the stem from the pumpkin using a large knife with the blade facing away from you. Cut the pumpkin in half, scoop out the seeds and membrane with an ice cream scoop, then quarter and peel the skin with a vegetable peeler. Dice pumpkin, onion, bell pepper, and tomatoes into uniform pieces.
02 -
Preheat a large pot over medium heat. Add avocado or olive oil. Add onions and cook until translucent. Incorporate the diced pumpkin and bell pepper; sauté for several minutes. Stir in the diced tomatoes and cook for another few minutes.
03 -
Create a well in the center of the pot and add minced garlic. Sauté until fragrant. Mix thoroughly with the vegetables and cook until the mixture softens.
04 -
Push vegetables to the edges of the pot. Place ground beef in the center and break apart with a spatula. Cover and let cook for several minutes. Stir periodically, breaking apart any lumps, until the beef is mostly browned.
05 -
Stir in chipotle chili powder, paprika, garlic powder, ground cumin, granulated sugar, dried oregano, salt, and black pepper. Pour in beef stock, pumpkin puree, tomato sauce, tomato paste, kidney beans, and white beans. Mix thoroughly.
06 -
Bring the mixture to a gentle boil. Reduce heat to low, cover the pot with a lid slightly ajar to allow steam to escape. Simmer for 90 minutes to 2 hours, stirring occasionally. Halfway through, remove the lid and let the chili finish cooking uncovered to achieve desired consistency.
# Supplementary Details:
01 -
For deeper flavor, prepare the chili a day ahead and refrigerate overnight to allow the spices to meld.