One-Pot Beef and Pumpkin Chili

As the leaves change and the air turns crisp, autumn invites us to indulge in hearty, comforting dishes that warm both the body and soul. One standout recipe that embodies the essence of the season is Spicy Autumn Beef & Pumpkin Chili. This dish is not only a crowd-pleaser but also a delightful way to incorporate the flavors of fall into your cooking. By using fresh, quality ingredients, you can enhance the taste and nutritional value of this comforting meal, making it a perfect addition to your fall recipe repertoire.

Warm up this fall with a bowl of Spicy Autumn Beef & Pumpkin Chili! This cozy recipe combines ground beef, pumpkin puree, and a mix of spices for a hearty dish that's perfect for chilly evenings. Enjoy the comforting flavors of onion, garlic, and bell peppers, paired with black beans for added nutrition. Easy to make and full of deliciousness, it’s a great addition to your autumn meal plans. Serve it up with cornbread or a fresh salad for a complete experience.

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Ingredients

1 lb ground beef (preferably grass-fed)

1 medium onion, diced

3 cloves garlic, minced

1 small red bell pepper, diced

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon chili powder (adjust to taste)

1/2 teaspoon cayenne pepper (optional, for extra heat)

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

1 can (15 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed

2 cups beef broth

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Shredded cheese (optional, for topping)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks (about 5-7 minutes). Drain excess fat if necessary.

Add the diced onion, minced garlic, and diced red bell pepper to the pot. Sauté for another 3-4 minutes until the vegetables are softened.

Stir in the ground cumin, smoked paprika, chili powder, and cayenne pepper (if using). Cook for about 1 minute to allow the spices to bloom and release their flavors.

Pour in the pumpkin puree, diced tomatoes with green chilies, black beans, and beef broth. Stir well to combine all ingredients. Bring the mixture to a simmer.

Reduce the heat to low, cover the pot, and let the chili simmer for 20-30 minutes, stirring occasionally. This allows the flavors to meld together.

After simmering, taste the chili and season with salt and pepper as needed. If you prefer a thicker chili, continue cooking uncovered for an additional 10-15 minutes.

Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt. Top with shredded cheese if desired. Enjoy!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6