Main Dishesbonappetit4.6
Weeknight Pumpkin Chili
A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 1 onion, coarsely chopped, and 1 medium jalapeño, coarsely chopped; cook, stirring often, until slightly softened, 3–⏱️ 4 minutes.
. extra-virgin olive oil2 Tbsponion, coarsely chopped1medium jalapeño, coarsely chopped, plus more thinly sliced for serving1
2
Add 4 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about ⏱️ 1 minute. Add one 15-oz. can pumpkin purée, 2 tsp. smoked paprika, and 1½ tsp. ground cumin and cook, stirring often, until some of the liquid in purée has evaporated, 3–⏱️ 4 minutes.
15-oz. can pumpkin purée1. smoked paprika2 tsp½ tsp. ground cumin1
3
Add 1 lb. ground beef, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 Tbsp. Worcestershire sauce; season generously with freshly ground pepper. Cook, breaking up beef with a wooden spoon and stirring often, until meat is cooked through and incorporated into purée to create a thick paste, about ⏱️ 5 minutes.
. ground beef1 lb. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. Worcestershire sauce, divided3 TbspFreshly ground pepper
4
Add one 15-oz. can black beans, rinsed, one 15 oz. can pinto beans, rinsed, and 4 cups low-sodium chicken broth. Increase heat to high and bring to a boil. Reduce heat so mixture is at a simmer and cook, stirring occasionally, until thickened to the consistency of chili, 15–⏱️ 18 minutes. Stir in remaining 1 Tbsp. Worcestershire sauce.
15-oz. can black beans, rinsed115 oz. can pinto beans, rinsed1low-sodium chicken broth4 cups. Worcestershire sauce, divided3 Tbsp
5
To serve, ladle chili into bowls and top each with a dollop of sour cream; scatter unsalted, roasted pumpkin seeds (pepitas) and thinly sliced jalapeños over.
medium jalapeño, coarsely chopped, plus more thinly sliced for serving1
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