Ingredients
Scale
- 1.5 lbs lean ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans or kidney beans, rinsed and drained
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or 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 vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pot. Use a wooden spoon to break the meat into small crumbles. Cook until the beef is browned and no longer pink. If there is excess grease in the pot, carefully drain it off before proceeding.
- Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the beef and vegetables. Stir well to coat the meat in the spices, allowing them to toast for about a minute to release their full flavor.
- Pour in the diced tomatoes (with their juices), the pumpkin puree, the drained beans, and the beef broth. Stir everything together until the pumpkin is fully incorporated into the liquid and the mixture is smooth.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 to 40 minutes. Stir occasionally to prevent sticking. This allows the pumpkin to thicken the sauce and the flavors to meld together perfectly.
- Taste the chili and adjust the salt or spices if needed. If you prefer a thinner chili, you can add a splash more beef broth. Serve hot with your favorite toppings.
- Cook Time: 60 minutes
- Diet: Healthy