Pumpkin Chili

Two bowls of chili topped with avocado slices, corn chips, and green onions. Surrounding items include sliced lettuce, pumpkin seeds, spoons, two small pumpkins, and a striped towel on a rustic surface.

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This easy pumpkin chili is one of our favorite autumn recipes. It's hearty and flavorful, with a subtle richness that you don't quite expect and the added nutrients of squash hidden in plain sight. Perfect for a busy weeknight or a cozy game day at home, this effortless chili will impress even the pickiest of eaters.

Servings: servings

Calories: 386kcal

Ingredients

For the chili:

2 tablespoons olive oil
1 large sweet onion diced
6 cloves garlic minced
2.5 - 3 pounds lean ground beef
1 tablespoon coarse salt
4 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons cumin
1 teaspoon oregano
¼ teaspoon cinnamon
1 28-ounce can petite diced tomatoes
1 15-ounce can pumpkin purée
2 cups water
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar
2 bay leaves
2 15-ounce cans chili beans with excess sauce drained not rinsed
Salt & pepper to taste

For serving:

3 - 4 green onions thinly sliced
2 cups corn chips such as Fritos

Instructions

Sauté the aromatics. In a Dutch oven or large stockpot, heat olive oil to medium-high. Add onion and garlic with a pinch of coarse salt. Sauté, stirring frequently, until onions are translucent, about 5 minutes.
Brown the beef. Add the ground beef and continue to cook, breaking meat into pieces as it browns. Then, add salt and spices, and stir until evenly coated.
Simmer the chili. Add the remaining ingredients and stir until incorporated. Bring the chili to a slow boil and then reduce to a simmer. Let the chili cook for about 30 minutes, or until the chili has darkened slightly and the liquid has reduced to your desired consistency.

If you prefer to simmer for a longer period, cover the pot and make sure it's on the lowest heat setting you have. Stir occasionally to prevent the meat from sticking to the bottom and burning.

Garnish and serve. Before serving, remove the bay leaves and adjust seasoning with salt & pepper, to taste. Serve with corn chips and sliced green onions, or your favorite chili toppings.

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