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Liz Winters

Spicy Pumpkin Chili

Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef or turkey
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 large carrot diced
  • 2 bell peppers diced
  • 15 oz can puréed pumpkin
  • 6 oz tomato paste
  • 28 oz fire roasted diced tomatoes
  • 4 cups water
  • 3 tsp salt divided
Chili Seasoning Blend
  • 1 tbsp coconut sugar
  • 3 tbsp ancho chili powder
  • 2 tsp paprika
  • 1 tsp chipotle powder
  • 1 tbsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp coriander
  • 1/4 tsp black pepper
Optional Toppings
  • Avocado
  • Cilantro
  • Cheese
  • Sour cream

Method
 

  1. Heat a 6qt heavy bottom pan over medium heat. Add ground beef and 1 tsp of salt to pan and brown.
  2. While beef is browning, dice peppers, onions and carrots.
  3. When beef is browned, add peppers, onions and carrots to the pan, stir and saute until softened (about 7 minutes).
  4. Add garlic, tomato paste, 2 tsp salt and remaining seasonings to pan and sauté for 30 seconds until fragrant.
  5. Add diced tomatoes, pumpkin and 4 cups water to pan and bring to a boil.
  6. Once boiling, reduce heat and simmer for 30 minutes.
  7. Taste for salt.
  8. Serve topped with avocado and cilantro.

Notes

Like any good chili, this tastes even better the next day!