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Crowd Favorite Pumpkin Chili
"Headed to a chili cookoff this year and looking for the best chili recipe? This super-easy pumpkin chili recipe will definitely be a crowd favorite! I love using pinto and black beans in my pumpkin chili because it gives this dish a little variety and great flavor. Once the pumpkin chili is done it pairs great with fresh salad, and warm bread and butter. Yum! When I make this pumpkin chili I usually make a double batch because it freezes great! Just store in freezer bags for an extra quick meal on those super busy nights!"
Preparation Time10 min
Cooking Time20 min
Cooking Vessel Sizestock pot or sauce pan
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup bell peppers, diced
- 1 small onion, diced
- 1 jalapeno, diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 3 teaspoons cumin
- 1 (15-ounce) pumpkin puree, plain
- 1 (15-ounce) black beans, rinsed and drained
- 1 (15-ounce) pinto beans, rinsed and drained
- 1 (28-ounce) diced tomatoes, do not drain
- 1/4 cup water
- Salt and pepper to taste
In a dutch oven or large saucepan, cook ground beef over medium-high heat until browned and fully cooked. Remove from the pan and set aside.
Using the same pan, add oil and cook bell peppers, onion and jalapeno pepper until tender.
Add garlic and cook for one minute.
Return meat to pan and add chili powder, cumin, pumpkin puree, pinto beans, black beans, tomatoes, and water. Stir to combine.
Bring to a simmer, cover and cook for about 20 minutes. You can add more water if needed.
Optional garnishes: pumpkin seeds, white cheddar cheese, parsley
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