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Pumpkin Chili

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

What You’ll Need:

  • 1 pound lean ground beef
  • 1 medium onion diced {about 1 1/2 cups}
  • 1 green bell pepper diced {about 1 1/4 cup}
  • 1 yellow bell pepper diced {about 1 1/4 cups}
  • 4 cloves garlic minced
  • 2 TBSP chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 2 (14) ounce cans no-salt-added diced tomatoes with juices
  • 4 cups chicken broth no salt added
  • 15 ounce pumpkin puree
  • 15 ounce black beans rinsed & drained

How to Make It:

  1. Heat a Dutch oven or soup pot over medium-high heat. Add ground beef, onions, and bell peppers. Cook, breaking up meat, until meat is browned. Drain and return to pot.
  2. Add jalapeños, garlic, chili powder, cumin, and paprika. Stir for a few minutes until fragrant, and add diced tomatoes & juices, chicken broth, and pumpkin. Stir well and bring to a boil. Reduce heat to a simmer and let simmer for about 15-20 minutes, stirring occasionally.
  3. Stir in black beans and add any additional seasoning if needed. Enjoy with desired toppings such as cheese, green onions, or cornbread
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