Ingredients
Scale
- 1.5 lbs ground beef (lean preferred)
- 1 medium yellow onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) black beans or kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for about 5 to 7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pot. Increase the heat slightly and cook until the beef is fully browned, breaking it up with a wooden spoon as it cooks. Once browned, carefully drain any excess grease from the pot to keep the chili from becoming too oily.
- Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the meat and vegetables. Stir well to coat everything in the spices. Letting the spices toast for a minute with the meat helps to unlock their full flavor profile.
- Stir in the pumpkin puree, crushed tomatoes, and beef broth. Mix thoroughly until the pumpkin is fully integrated into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 25 to 30 minutes, stirring occasionally.
- Stir in the rinsed beans and let the chili simmer for an additional 5 to 10 minutes. This allows the beans to heat through and soak up the flavors. Taste the chili and add more salt or pepper if needed. Once the consistency is thick and the flavors are melded, your chili is ready to serve.
- Cook Time: 60 minutes
- Diet: Gluten-Free