Description
This Pioneer Woman Pumpkin Chili is a hearty and flavorful dish perfect for cozy autumn dinners. Packed with protein and fiber, this gluten-free chili is a comforting meal that gets even better the next day.
Ingredients
Scale
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 pounds ground beef or ground turkey
- 1 can (15 oz) pumpkin purée
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups beef or chicken broth
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and red bell pepper and cook for about 5 minutes until softened.
- Stir in the garlic and cook for 1 more minute.
- Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if needed.
- Stir in the pumpkin purée, diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, cinnamon, salt, pepper, and cayenne if using.
- Pour in the broth and stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 30–45 minutes, stirring occasionally.
- Adjust seasoning as needed before serving.
Notes
- This chili gets even better the next day.
- Serve with cornbread, sour cream, shredded cheese, or chopped green onions.
- Swap in sweet potatoes or butternut squash for extra texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 7g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
