Chili is a staple for fall and winter, but it can get repetitive after a while. If you’re looking to shake things up in the chili department, try this Pumpkin Chili recipe this week!
One of the best parts of making chili is the simplicity of it. You only need a few kitchen tools, and it’s a one-pot recipe, making after-dinner cleanup a breeze!
- Sharp chef’s knife
- Cutting board
- Dutch oven or large, heavy-bottom stockpot
- Long wooden spoon
Though it may look like a lot of ingredients, many of these items are pantry and spice-rack staples that you probably already have at home. Ingredients you don’t already have can be found low-cost at any grocery store!
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 7 cloves garlic, chopped or crushed
- 1 tsp sugar
- 1 tbsp chili powder
- 1 tsp pumpkin pie spice
- 2 tsp oregano
- 2 tsp ground coriander
- 1 lb ground turkey, beef, or chicken
- 3 tbsp tomato paste
- 2 green bell peppers, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 2 (14.5 oz) cans fire-roasted tomatoes with juices
- 3 cups turkey, beef, or chicken broth
- 2 (14 oz) cans black beans, rinsed and drained
- 1/2 cup pumpkin puree
- kosher salt and freshly ground pepper, to taste
- shredded cheddar cheese
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In a large heavy-bottom stockpot or Dutch oven, heat the olive oil on medium heat until shimmering, then add the onion and garlic, stirring until fragrant – about 30 seconds. Next add the sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander, stirring to combine and evenly coat all of the onions. Add the turkey, chicken, or ground beef to the pot with 1 tsp of kosher salt. Cook the ground meat on medium heat, stirring continuously stirring with a long wooden spoon to break the meat into small, crumbly pieces.
When the ground meat has cooked through, add the tomato paste and stir to combine and coat everything evenly. Now, add the chopped bell peppers, fire-roasted tomatoes with juice, and broth, stirring everything together. Bring the chili to a simmer and taste for salt and pepper, adding more if needed. Simmer on low heat for 20 minutes. Scrape the bottom of the pot to ensure nothing is stuck, and add the pumpkin puree and black beans, then simmer for an additional 15-20 minutes until everything is heated through. Remove the chili from the heat and again taste for salt and pepper, adding more until your desired flavor is achieved. Serve warm with shredded cheddar cheese and enjoy!
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