Easy Pumpkin Chili with Ground Beef (One Pot)
A savory one-pot pumpkin chili with ground beef, black beans, kidney beans, tomatoes, and warm spices. A hearty fall dinner that you can keep mild or spice up at the table.
Ingredients
- Pumpkin Chili
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 pound lean ground beef
- 3 garlic cloves minced
- 2 tablespoons mild chili powder blend
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon optional
- 1 can 15 oz plain pumpkin purée
- 1 can 14–15 oz crushed tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 to 1 ½ cups low-sodium beef or vegetable broth
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon lime juice or apple cider vinegar
- Optional Toppings
- Shredded cheddar
- Sour cream
- Chopped cilantro
- Sliced jalapeño
- Toasted pumpkin seeds
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and bell pepper. Cook for about 5 minutes, stirring, until the onion softens.
- Add the ground beef and break it into small pieces. Cook for about 7–9 minutes. Spoon off excess fat if needed. Check that the beef reaches 160°F (71°C) with a food thermometer.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, and optional cinnamon. Stir for 30–60 seconds, until fragrant.
- Stir in the pumpkin purée, crushed tomatoes, black beans, kidney beans, 1 cup of broth, and salt. Bring to a gentle simmer. Partially cover and cook over low heat for 20–25 minutes, stirring regularly.
- Stir in the lime juice or vinegar. Taste and adjust the salt. Add up to 1/2 cup more broth if the chili is too thick. If it is too thin, simmer uncovered for another 5–10 minutes. Serve with your chosen toppings.