Weekend Pumpkin Chili Bowl (Print Version)
Savor a bold chili with pumpkin, lean ground meat, beans, and vibrant spices for a cozy weekend meal.
# Ingredients:
→ Chili Base
01 -
1 to 1 1/2 pounds lean ground beef or substitute with ground turkey or chicken
02 -
1 tablespoon vegetable oil
03 -
1 medium onion, diced
04 -
1 red bell pepper, diced
05 -
2 jalapeño peppers, seeded and finely diced
06 -
4 to 6 cloves garlic, minced
07 -
1 tablespoon ground cumin
08 -
1 tablespoon chili powder, or more to taste
09 -
2 teaspoons smoked paprika
10 -
1 teaspoon pumpkin pie spice
11 -
2 tablespoons brown sugar
12 -
1 can (14.5 ounces) fire-roasted tomatoes
13 -
1 can (15 ounces) tomato sauce
14 -
1 can (15 ounces) pure pumpkin puree
15 -
2 cans (14.5 ounces each) beans, such as black, kidney, pinto, or mixed, drained and rinsed
16 -
1 tablespoon Worcestershire sauce
17 -
1 to 1 1/2 cups water, broth, or brewed coffee
18 -
Salt and black pepper, to taste
→ Optional Toppings
19 -
Sour cream
20 -
Chopped fresh cilantro
21 -
Sliced green onions
22 -
Shredded cheddar cheese
23 -
Tortilla chips
24 -
Lime wedges
25 -
Corn chips, such as Fritos
26 -
Diced raw onion
# Steps:
01 -
Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add ground meat and break apart using a wooden spoon. Cook until fully browned, approximately 4 to 5 minutes. Drain excess fat if necessary.
02 -
Add diced onion, red bell pepper, jalapeños, and minced garlic to the browned meat. Cook for 4 to 7 minutes, stirring occasionally, until vegetables are softened and onion is translucent.
03 -
Stir in cumin, chili powder, smoked paprika, pumpkin pie spice, brown sugar, fire-roasted tomatoes, tomato sauce, pumpkin puree, drained beans, Worcestershire sauce, and the measured water, broth, or coffee. Mix thoroughly to combine.
04 -
Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover with a lid, and cook for 1 hour, stirring occasionally. Monitor liquid levels and add additional water or broth as needed. Continue simmering for another hour, or until vegetables are very tender. Season with salt and pepper as desired.
05 -
After browning the meat and sautéing vegetables, transfer mixture to a slow cooker. Add remaining ingredients, mix well, cover, and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours until flavors meld and vegetables are tender. Adjust seasoning before serving.
06 -
Serve hot, garnished with your choice of toppings such as sour cream, cilantro, green onions, shredded cheddar, tortilla chips, lime wedges, corn chips, or diced onion.
# Notes:
01 -
Substitute brewed coffee for enhanced depth of flavor. Adjust chili powder according to heat preference. Leftovers improve in flavor after refrigeration.