Hearty Pumpkin Chili (Print Version)
# Ingredients:
→ Base
01 -
2-3 tbsp avocado or olive oil
02 -
1 large onion, diced
03 -
2 tomatoes, diced
04 -
1 oz garlic (4-6 cloves), minced
05 -
1 red bell pepper, diced
06 -
12 oz diced pumpkin (half of a small 2.5 lbs pie pumpkin)
07 -
2 lbs ground beef
→ Liquids
08 -
1 cup beef stock
09 -
8 oz tomato sauce
10 -
3 oz tomato paste
11 -
1 cup pumpkin puree
→ Beans
12 -
15 oz can kidney beans, drained
13 -
15 oz can white beans, drained
→ Seasonings
14 -
1 tbsp chipotle chili powder, adjust to taste
15 -
2 tsp paprika
16 -
2 tsp garlic powder
17 -
2 1/2 tsp cumin
18 -
2 tsp white granulated sugar
19 -
1 tsp dried oregano
20 -
1-2 tsp coarse sea or kosher salt, to taste
21 -
1/2 tsp fresh cracked black pepper
# Instructions:
01 -
Cut off the pumpkin stem with a large knife (always facing away from you). Slice the pumpkin in half and scoop out seeds and membrane using an ice cream scoop. Cut the halves in two and peel the tough skin off with a vegetable peeler.
02 -
Dice pumpkin, onions, bell pepper, and tomatoes into even pieces. Mince the garlic cloves.
03 -
Preheat a large pot over medium heat and add oil. Add onions and sauté until transparent, about 3-4 minutes.
04 -
Add diced pumpkin and bell peppers to the pot. Cook for 3-4 minutes, then add tomatoes and cook for an additional 2 minutes.
05 -
Create space in the center of the pot and add minced garlic. Sauté until fragrant, about 30 seconds, then incorporate with the vegetables. Continue cooking until vegetables have softened.
06 -
Push vegetables to the sides of the pot. Add ground beef to the center, break it apart with a wooden spoon, cover with a lid, and cook for 3-4 minutes. Continue stirring and breaking up any lumps until mostly browned.
07 -
Once meat is browned, stir in all seasonings, beef stock, pumpkin puree, tomato sauce, tomato paste, and both types of beans. Bring the mixture to a low boil.
08 -
Reduce heat to low. Cover with a lid but leave a small gap for steam to escape. Simmer for 1.5-2 hours, stirring occasionally. Remove the lid halfway through cooking time and continue simmering uncovered to thicken the chili.
# Notes:
01 -
This chili tastes even better the next day when flavors have had time to meld.
02 -
Serve with optional toppings like sour cream, shredded cheese, diced avocado, or fresh cilantro.