Hearty Beef And Pumpkin Chili
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Low-Carb, Keto-friendly, Vegetarian
Ingredients
Scale
- 1.5 lbs lean ground beef
- 1 large yellow onion, diced
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup 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 red bell pepper. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.
- Add the ground beef to the pot with the vegetables. Use a wooden spoon to break the meat into small crumbles. Cook until the beef is fully browned and no pink remains. Drain any excess grease from the pot if necessary.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 1 minute until the spices are fragrant. This step helps to toast the spices and unlock their full flavor profile.
- Pour in the crushed tomatoes, beef broth, pumpkin puree, and kidney beans. Stir everything together until the pumpkin is fully incorporated into the liquid. The mixture should look thick and rich.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes. This allows the flavors to meld together and the pumpkin to thicken the sauce beautifully. Stir occasionally to prevent sticking.