Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 pound 93% lean ground beef
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon chipotle chili powder (or substitute canned chipotles in adobo)
- 1 teaspoon oregano
- 2 cans (15.5 oz each) low-sodium kidney, pinto, or black beans, drained and rinsed
- 1 can (15 oz) pure pumpkin purée
- 1 can diced fire-roasted tomatoes
- 1 cup low sodium beef broth (can substitute chicken broth or water)
Optional Garnishes
- Shredded cheese
- Sour cream or Greek yogurt
- Sliced scallions
- Cilantro sprigs
- Diced avocado
Instructions
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until browned and cooked through.
- Sauté Vegetables and Spices: Add the diced onion, red bell pepper, and minced garlic to the pot. Cook, stirring occasionally, for 4-5 minutes until the vegetables soften. Then stir in chili powder, cumin, oregano, chipotle chili powder, salt, and pepper to evenly coat and toast the spices for enhanced flavor.
- Add Beans, Pumpkin, Tomatoes, and Broth: Stir in the drained and rinsed beans, pure pumpkin purée, diced fire-roasted tomatoes, and beef broth. Mix everything thoroughly to combine all ingredients.
- Simmer the Chili: Bring the mixture to a simmer, then cover the pot. Let it cook gently for 30-35 minutes, stirring occasionally. If the chili is too thick, add more broth or water to achieve your preferred consistency. Taste and adjust seasoning as needed.
- Serve with Garnishes: Spoon the chili into bowls and top with your choice of shredded cheese, sour cream or Greek yogurt, sliced scallions, fresh cilantro, and diced avocado for added creaminess and fresh flavor.
Notes
- To make this chili spicier, add extra chipotle chili powder or include canned chipotles in adobo sauce.
- For a vegetarian version, omit the beef and increase beans or add textured vegetable protein (TVP).
- This chili reheats well and tastes great the next day as flavors deepen.
- Use low-sodium broth and beans to control the salt level in this dish.
- Optional garnishes add texture and freshness but can be omitted for a simpler bowl.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Southwest
