Pumpkin Chili Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large onion (diced)
• 1 green pepper (seeded and diced)
• 3 garlic cloves (minced)
• 1 pound lean ground beef
• 1 (15-ounce) can pumpkin puree
• 3 tablespoons tomato paste
• Chili seasoning*
• 1 (15-ounce) can kidney beans (drained and rinsed)
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 (15-ounce) can fire roasted diced tomatoes
• 2 cups low-sodium vegetable broth
• Optional toppings: Greek yogurt (shredded cheddar cheese, green onions)
• 1 tablespoon chili powder
• 1 ½ teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

Steps

1. 1

   In a large pot, heat olive oil over medium heat. Add onion and green pepper and cook for 5–7 minutes, or until the vegetables are softened and the onion is translucent.

2. 2

   Add garlic and cook for 30 seconds, or until fragrant. Stir in the ground beef and cook for 5–6 minutes, breaking it up with a spatula, until browned.

3. 3

   Add pumpkin puree, tomato paste, and chili seasoning. Cook for 2-3 minutes, stirring constantly, until the tomato paste and pumpkin have darkened.

4. 4

   Stir in beans, tomatoes, and broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes, stirring occasionally. Uncover and continue to cook for 20-25 more minutes, until the chili thickens, stirring occasionally.

5. 5

   Serve with your favorite toppings.