Description
A hearty and comforting Pumpkin Spiced Chili packed with ground beef, beans, tomatoes, and cozy fall spices. The pumpkin puree adds creaminess and a subtle sweetness, making this chili perfect for chilly evenings and autumn gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 cup canned pumpkin puree
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp brown sugar
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook for 5 minutes until softened.
- Stir in garlic and cook for 1 more minute.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in tomato paste, diced tomatoes, black beans, kidney beans, chili powder, cumin, cinnamon, smoked paprika, salt, and pepper.
- Bring to a simmer. Cover partially and cook for 20–30 minutes, stirring occasionally.
- Stir in pumpkin puree and brown sugar. Simmer for another 5–10 minutes.
- Adjust seasoning to taste and serve hot with toppings of choice.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Let the chili sit a few minutes before serving for a thicker texture.
- Top with sour cream, shredded cheese, or pumpkin seeds for extra flair.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 60mg