I'm always ready for a bowl of chili. For a while, I was making a different kind almost every week; each one tasted so sublime to me. I delighted in the leftovers while I daydreamed about my next version. I slowed down a bit, but with the fall season in full swing, I had to grab hold of just one more can of pumpkin puree and make this festive chilly. It's beefy with beans and loaded with pumpkin, fresh and dried peppers, onions, and even pumpkin pie spice. All of the flavors come together in this smooth chili, especially when topped with some pumpkin cream. If you're having a bunch of out of town guests arriving next Wednesday, I have you covered for dinner. Prepare this a day or two before, and you have a festive dinner worthy of the night before giving thanks that will feed a crowd.
Ingredients for Pumpkin Chili:
2 pounds ground beef
4 tablespoon grapeseed oil
2 red bell peppers, seeded and diced
2 medium onions, diced
2 jalapenos, seeded and diced
5 cloves garlic, minced
1 15 ounce can pumpkin, reserve 2 tablespoons
1 bean can filled with chicken broth
1/4 cup + 3 tablespoons chili powder
1/2 teaspoon ground cayenne
1 tablespoon + 3 teaspoons pumpkin pie spice
2 1/2 teaspoons cumin powder
3 cans kidney beans, rinsed and drained
16 ounces tomato sauce
1 28 ounce can diced tomatoes
kosher salt and pepper
Serve the chili with Pumpkin Cream, chopped scallions, and grated cheddar cheese
Pumpkin Cream:
1 cup sour cream
2 tablespoons of reserved pumpkin
1/4 teaspoon pumpkin pie spice
Time-Saving Tip: Prepare the chili in advance and reheat before serving.
Let's see what we need.
We're ready to cook.
Combine the ingredients for the Pumpkin Cream and refrigerate until ready to use.
Saute the red bell pepper and chopped onion in the oil for about 4 minutes, add the meat, jalapeno, and garlic. Season with salt and pepper and continue cooking until the beef is no longer pink.
Add the pumpkin spice, cayenne, and cumin; stir for a few minutes. Then combine the pumpkin into the mixture. Once well combined, add the sauce, canned tomatoes, chicken broth, and beans. Give the mixture a good stir, bring to a boil, and then reduce to a simmer. Continue cooking until the mixture thickens and the liquid reduces. Depending on the size of the pot, it will take around 25 minutes. If making in advance, cool and refrigerate. Gently reheat over low heat until hot and adjust the seasonings.
It's ready! Pumpkin Chili is so delicious, and I love the vibrant color. The pumpkin pie spice gives this chili a perfect balance to the pumpkin and aromatics. The Pumpkin Cream on top adds a little extra fun to an already festive bowl of goodness. Pumpkin Chili is perfect when feeding a crowd, and if you have any leftovers, they make great nachos.
Enjoy!
Pumpkin Chili:
2 pounds ground beef
4 tablespoon grapeseed oil
2 red bell peppers, seeded and diced
2 medium onions, diced
2 jalapenos, seeded and diced
5 cloves garlic, minced
1 15 ounce can pumpkin, reserve 2 tablespoons
1 bean can filled with chicken broth
1/4 cup + 3 tablespoons chili powder
1/2 teaspoon ground cayenne
1 tablespoon + 3 teaspoons pumpkin pie spice
2 1/2 teaspoons cumin powder
3 cans kidney beans, rinsed and drained
16 ounces tomato sauce
1 28 ounce can diced tomatoes
kosher salt and pepper
Serve the chili with Pumpkin Cream, chopped scallions, and grated cheddar cheese
Pumpkin Cream:
1 cup sour cream
2 tablespoons of reserved pumpkin
1/4 teaspoon pumpkin pie spice
Combine the ingredients for the Pumpkin Cream and refrigerate until ready to use.
Saute the red bell pepper and chopped onion in the oil for about 4 minutes, add the meat, jalapeno, and garlic. Season with salt and pepper and continue cooking until the beef is no longer pink.
Add the pumpkin spice, cayenne, and cumin; stir for a few minutes. Then combine the pumpkin into the mixture. Once well combined, add the sauce, canned tomatoes, chicken broth, and beans. Give the mixture a good stir, bring to a boil, and then reduce to a simmer. Continue cooking until the mixture thickens and the liquid reduces. Depending on the size of the pot, it will take around 25 minutes. If making in advance, cool and refrigerate. Gently reheat over low heat until hot and adjust the seasonings.
Time-Saving Tip: Prepare the chili in advance and reheat before serving.