Pumpkin Chili
This is the best Pumpkin Chili recipe that is cozy, delicious, thick and hearty. You can make it in the Instant Pot or you on the stovetop.
Servings: 8
Cost: $20
Ingredients
Pumpkin Chili:
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 3 garlic cloves minced
- 1 pound ground beef (I used grass-fed 80/20)
- 2 teaspoons kosher salt
- 2 tablespoons ground chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 (15-ounce) can of pure pumpkin puree
- 1 (28-ounce) can diced tomatoes
- 2 (15-ounce) can kidney beans drained
- 1 (15-ounce) pinto beans drained
- 2-3 cups beef broth
Garnish:
- 1/4 cup sour cream
- 1/2 cup shredded cheese
- 1 green onion trimmed and sliced
- Handful of fresh cilantro leaves
- 1/4 cup pepitas toasted
- 2 limes sliced
Instructions
To Make the Chili in a Pot on the Stove:
- To a Dutch oven or medium pot, set over medium heat, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. If there's a TON of fat, feel free to drain some of it.
- Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant. Pour in the pumpkin puree, diced tomatoes, kidney beans, pinto beans and beef broth.
- Bring the chili to a simmer and then immediately turn the heat down to medium-low. Cover the lid and cook on medium-low for about 30 to 40 minutes. Give it a taste and adjust the salt to taste.
To Make the Chili in an Instant Pot:
- Set it to the sauté function, add the olive oil. When warm, add the onions, garlic and ground beef, breaking it up a bit with a spatula, cooking it for about 10 to 15 minutes, until the fat has rendered and cooked off. Next, add the salt and spices: chili powder, paprika, cumin, oregano and coriander; cook for an additional minute, until fragrant.
- Pour in the pumpkin puree, pureed tomatoes, kidney beans, pinto beans, bone broth and diced tomatoes. Place the lid on the Digital Pressure Cooker, and set the machine to “soup” function, about 15 minutes. Open the valve for a quick release; once steam has released you’re free to remove the top of the machine.
To Garnish:
- Divide the chili amongst bowls and top with a spoonful of crema, some shredded cheese, green onions, cilantro, pepitas and lime.
Notes
Tips and Tricks:
- Chili makes the best leftovers. It keeps in the fridge for up to 3 days in an airtight container.
- Freeze the chili by bringing it to room temperature and then placing it in a freezer-safe container and freeze for up to 3 months.
- Garnish it with everything from pumpkin seeds, sour cream, sliced jalapeños, cilantro, a squeeze of lime. And of course, serving it with cornbread helps.
Nutrition
Serving: 6g | Calories: 369kcal