Pumpkin Chili Recipe

Ingredients

Main Ingredients

• 2 tablespoons canola or vegetable oil
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 1 pound ground beef (or turkey, chicken, or plant-based protein)
• 1 12-ounce beer (like Budweiser or a pumpkin beer)
• 1 15-ounce can pumpkin purée
• 1 15-ounce can black beans (drained and rinsed)
• 1 15-ounce can pinto beans (drained and rinsed)
• 1 15-ounce can diced tomatoes
• 1 6-ounce can tomato paste

Seasonings

• 2 teaspoons salt
• 1 tablespoon brown sugar
• 1.5 tablespoons chili powder
• 2 teaspoons paprika
• 1 teaspoon cumin
• 0.5 teaspoon cayenne
• 0.5 teaspoon black pepper
• 0.5 teaspoon onion powder
• 0.5 teaspoon garlic powder

Garnish

• sour cream
• thin sliced jalapenos
• cheddar cheese

Instructions

Stovetop Method

1. In a heavy bottom pot or dutch oven, heat the oil over high heat. When the oil is shimmering add the yellow onion. Sauté for 1 minute, then add the garlic and cook for an additional 30 seconds before adding the ground beef.
2. Season the beef with salt and pepper. Using a wooden spoon or spatula break the ground beef apart as it cooks to 'scramble' it. Once the beef is mostly cooked add the beer and stir, scraping any bits off the bottom of the pan.
3. Add the pumpkin purée, beans, tomatoes, brown sugar, and spices. Bring to a steady simmer while stirring occasionally, then reduce the heat to medium-low. Cover and simmer for 45 minutes to 60 minutes, stirring every now and then.
4. Garnish with sour cream, sliced jalapenos, and cheddar cheese. Serve right away or cool and reheat for later.

Notes

• For slow cooker method, brown the meat and sauté the aromatics first, then combine all ingredients in slow cooker on low for 4-6 hours.
• This recipe works great with ground turkey, chicken, or plant-based protein as well.
• The chili tastes even better the next day after the flavors have melded together.