Pumpkin Black Bean Chili Recipe
This hearty one pot chili is made with ground beef, black beans, pumpkin puree, tomatoes, and simple pantry spices.
Ingredients
- 1 1/2 pounds ground beef
- 1 medium onion diced
- 1-2 green bell peppers finely diced
- 1-2 jalapeño peppers finely diced, ribs and seeds removed
- 3 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder plus more to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt plus more to taste
- 2-3 tbsp tomato paste
- 2 cans diced tomatoes 14.5 ounces each
- 1 can pumpkin puree 15 ounces
- 1 can black beans 15 ounces, drained and rinsed
- 1-2 cups chicken or beef broth for thinning. Can substitute water
- 1 tablespoon maple syrup optional
- Cooked rice, sour cream, shredded cheese, avocado, tortilla chips for serving
Instructions
- Heat a large Dutch oven or heavy bottomed pot over medium heat.
- Add the ground beef, onion, bell pepper, and jalapeño. Cook for 8 to 10 minutes, breaking the beef apart as it cooks, until the meat is browned and the vegetables are softened.
- Add the garlic, cumin, chili powder, onion powder, garlic powder, salt, maple syrup and tomato paste. Cook for 1 to 2 minutes, stirring frequently.
- Stir in the diced tomatoes, pumpkin puree, black beans, and chicken broth.
- Bring the chili to a gentle simmer. Reduce the heat to medium low and cook uncovered for 20 to 30 minutes, stirring occasionally.
- Stir in the maple syrup, if using. Taste and add more salt, chili powder, broth, or water as needed.
- Serve warm over rice with shredded cheese, sour cream, avocado, guacamole, or tortilla chips.
Video
Notes
- Make sure to use plain pumpkin puree, not pumpkin pie filling.
- Ground turkey can be used in place of ground beef.
- Add extra broth for a thinner chili.
- For more heat, leave the jalapeño seeds in or add extra chili powder.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooled chili in an airtight container for up to 3 months.
- Reheat over medium low heat on the stovetop, adding a splash of broth or water as needed.
