Description
A beginner-proof, one-pot chili that uses pumpkin puree for natural thickening and smoky chipotle peppers for heat. It’s hearty, forgiving, and perfect for cozy fall evenings.
Ingredients
Scale
- 1 lb ground beef (80/20 fat ratio)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree
- 1–2 chipotle peppers in adobo sauce, minced (plus 1 tbsp sauce)
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 cup beef broth (low sodium)
- Salt and black pepper to taste
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and break it into small crumbles with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink. Drain excess fat if necessary, leaving about a tablespoon for flavor.
- Reduce heat to medium. Add diced onion to the beef and cook for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Add minced chipotle pepper and adobo sauce, stirring for 30 seconds.
- Stir in chili powder, cumin, salt, and pepper. Cook for 1 minute, stirring constantly, to bloom the spices.
- Pour in crushed tomatoes, pumpkin puree, rinsed black beans, and beef broth. Stir to combine and scrape the bottom of the pot to release any browned bits.
- Bring the mixture to a gentle boil, then reduce heat to low. Partially cover the pot with the lid ajar. Simmer for 20-25 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Taste and adjust seasoning with more salt, pepper, or heat as needed. If too thick, add a splash of water or broth. If too thin, simmer uncovered for a few more minutes.
Notes
The chili tastes better the next day as flavors meld. It freezes well for up to 3 months. For a vegetarian version, skip the beef and add an extra can of beans. For a turkey version, use 93/7 ground turkey. Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 10
- Protein: 22
Keywords: pumpkin chili, chipotle chili, one pot meal, fall recipes, easy dinner, beginner cooking, comfort food, gluten-free