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Pumpkin Chili Recipe
This
Pumpkin Chili
is the ultimate fall chili recipe. It’s hearty, comforting, and has just a touch of delicious pumpkin flavor.
Course
Main Dish
Cuisine
America
Keyword
chili, pumpkin
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
372
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$6.88
Equipment
Measuring spoons
cutting board
chef's knife
liquid measuring cup
soup pot
mixing bowl
Ingredients
1
Tablespoon
olive oil
1
large
yellow onion
diced
1
large
green or red bell pepper
diced
3
large
garlic cloves
minced
1
pound
lean ground beef
¼
cup
taco seasoning
1
Tablespoon
chili powder
15
ounce
can pumpkin
14.5
ounce
can diced tomatoes
14.5
ounce
can black beans
rinsed and drained
2
cups
water
½
teaspoon
salt
½
teaspoon
freshly ground black pepper
FOR GARNISH:
Sour Cream
Shredded Mexican Cheese
Pumpkin seeds
shelled and roasted
US Customary
-
Metric
Instructions
In a large pot over medium heat, heat oil.
Add onion, bell pepper, and garlic to the pot. Sauté until onions turn opaque and begin to brown on edges, about 4 minutes.
Add ground beef, and using the back of a wooden spoon, break the meat apart into chunks.
Cook ground beef until browned, about 5-8 minutes.
Add taco seasoning and chili powder. Cook until fragrant, about 1 minute.
Stir in pumpkin, tomatoes, black beans, water, salt, and pepper.
Increase the temperature to medium-high and bring to a boil.
Reduce heat and simmer for 20 minutes or until desired consistency is reached.
Garnish with sour cream, cheese, and pumpkin seeds. Serve.
Nutrition
Serving:
1.75
cup
|
Calories:
372
kcal
|
Carbohydrates:
38
g
|
Protein:
33
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
70
mg
|
Sodium:
1131
mg
|
Potassium:
1301
mg
|
Fiber:
13
g
|
Sugar:
9
g
|
Vitamin A:
18745
IU
|
Vitamin C:
73.2
mg
|
Calcium:
128
mg
|
Iron:
7.9
mg