Description
There’s nothing quite like a warm bowl of pumpkin chili on a crisp fall evening. And if it’s been a busy day, it’s good to know that this recipe can be cooked up quickly using items you might already have in your pantry!
Ingredients
Units
Scale
- · 1 pound ground beef
- · 1/2 yellow onion, finely diced
- · 4 cloves garlic, minced
- · 1 poblano pepper, seeded and diced
- · 1 (15-ounce) can kidney beans, drained and rinsed
- · 1 (15-ounce). can black beans, drained and rinsed
- · 1 (15-ounce) can pumpkin puree
- · 1 (15-ounce). can diced tomatoes
- · 1 (15-ounce) can tomato sauce
- · 1 cup chicken stock
- · 2 tablespoons chili powder
- · 1 tablespoon cumin powder
- · 1 teaspoon salt
- · 1/2 teaspoon black pepper
- · 1/4 teaspoon cayenne pepper (optional)
Instructions
- Add ground beef to a large Dutch oven or soup pot. Cook, crumbling and stirring until the meat is browned and cooked through. Drain grease.
- Add onion and cook for 2 minutes. Add garlic and poblano pepper, stir to combine, and cook for 1 minute.
- Stir in kidney and black beans, pumpkin puree, diced tomatoes, tomato sauce, and chicken stock. Bring mixture to a boil, then turn the heat down to a simmer.
- Add chili powder, cumin, salt, black pepper, and cayenne. Stir well to incorporate spices. Let the chili simmer for 30-40 minutes. Serve with shredded cheese and sour cream.
- Wine Pairing Suggestions: 2023 Concannon Vineyards Reserve Cabernet Franc and 2023 Rodney Strong Merlot
- Category: Entree
