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5 from 1 vote

Pumpkin Chili

Comforting and non-traditional, this Pumpkin Chili recipe is incredibly flavorful! It’s a great one-pot meal that you’ll love to make often…
Prep Time10 minutes
Cook Time1 hour 15 minutes
Passive time0 minutes
Servings: 8
Author: Francine Lizotte
Course: Lunch, Main Course
Cuisine: North American
Keyword Beef, Comfort Food, Dairy Free, Easy Recipe, Gluten Free, Legumes/Beans, Low Sodium/No Sodium, One Pot Meals, Pork

Ingredients

  • 1 tbsp. olive oil tips & tricks
  • 1 1/2 lbs. ground beef
  • 1 lb. hot Italian sausage see Recipe
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 3 cups yellow onions, chopped
  • 1 cup red peppers, chopped
  • 1 cup orange peppers, chopped
  • 1 cup poblano peppers, chopped
  • 5 large cloves garlic, pressed
  • 1 can (15 oz.) red kidney beans, rinsed and drained
  • 1 can (15 oz.) black beans, rinsed and drained
  • 2 tbsp. chili powder
  • 2 tbsp. ground cumin, or more to taste
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. smoked paprika
  • 1 tbsp. brown sugar
  • 1/2 tbsp. dried oregano leaves
  • 1/2 tbsp. hot sauce such as Frank's
  • 1 can (29 oz.) pumpkin purée "minus" a 1/4 cup Footnote
  • 1 can (15 oz.) fire-roasted tomatoes
  • 1 can (10 oz.) Rotel tomatoes
  • 1 can (4 oz.) diced green chilies
  • 1 cup low-sodium beef broth

Directions

  • In a Dutch oven over medium-high heat, add oil. When it gets hot, add ground beef and hot Italian sausage; season with black pepper. Cook the meat until almost brown, about 4 minutes, breaking it into small pieces.
  • Transfer the meat to a bowl using a slotted spoon; set aside.
  • Reduce the accumulated liquid from the pot down to ¼ cup.
  • Add onions and sauté them for about 3 minutes.
  • Add red peppers, orange peppers and poblano peppers; sauté for 2 minutes.
  • Add pressed garlic and sauté for only 1 minute.
  • Add red kidney beans, black beans and return the meat with any accumulated juices; stir to combine.
  • Add chili powder, ground cumin, Worcestershire sauce, smoked paprika, brown sugar, dried oregano leaves, and hot sauce; stir well.
  • Add pumpkin purée, fire-roasted tomatoes, Rotel, green chilies and beef broth.
  • Mix the ingredients in, reduce the heat to medium-low and let it simmer gently for 1 hour, stirring often.

Notes

Footnote: I don't use the whole can because I keep a 1/4 cup on the side when I make my Pumpkin Coffee Creamer. If you don't want to make it, just use it all.