Description
A thick, hearty, and comforting chili that combines sweet pumpkin puree with smoky chipotle peppers. This forgiving, one-pot meal is designed to be kid-friendly, allowing children to help with simple tasks while creating a warm family ritual.
Ingredients
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 15 oz canned pumpkin puree (100% pure, not pie filling)
- 2 chipotle peppers in adobo sauce, minced (plus 2 tbsp sauce)
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 2 cups low-sodium chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- Oil (optional, if beef is lean)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned (8-10 minutes), ensuring no pink remains. Drain excess fat if necessary.
- Reduce heat to medium. Add diced onion and a pinch of salt. Cook for 3-4 minutes until translucent and soft. Add minced garlic and cook for 1 more minute until fragrant.
- Add chili powder, cumin, smoked paprika, and oregano. Stir constantly for 1 minute to bloom the spices and release their oils.
- Stir in the pumpkin puree, minced chipotle peppers with adobo sauce, drained black beans, diced tomatoes, and chicken broth. Mix until the pumpkin is fully incorporated.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover partially and simmer for 20-25 minutes, stirring occasionally, until the chili has thickened.
- Taste the chili and season with salt and pepper as needed. Serve hot with desired toppings.
Notes
[‘Do not skip blooming the spices in the fat for deeper flavor.’, ‘Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.’, ‘Start with one chipotle pepper if cooking for young children to control heat.’, ‘If the chili is too thin, simmer longer or mash some beans against the pot.’, ‘If too spicy, add sour cream or yogurt. If too sweet, add vinegar or lime juice.’, ‘Tastes even better the next day as flavors meld.’, ‘Freezes well in 2-cup portions for up to 3 months.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
Keywords: pumpkin chili, kid-friendly recipes, fall dinner, one pot meals, chipotle chili, family cooking, comfort food, vegetarian chili variation