This Pioneer Woman Pumpkin Chili is a hearty and comforting dish that combines the rich flavors of ground beef, beans, and pumpkin purée for a unique twist on a classic chili. Perfect for cozy fall dinners, this chili is packed with spices and topped with your favorite garnishes, making it a must-try for any chili lover. Easy to prepare and even better the next day, it’s ideal for meal prep or family gatherings.
Ingredients:
2 tablespoons olive oil
1 lb ground beef (or ground turkey)
1 onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 can (15 oz) pumpkin purée
2 cups beef or chicken broth
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
2 tablespoons chili powder
1 can (15 oz) black beans, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
Optional toppings: sour cream, shredded cheese, sliced green onions
Directions:
Cook the Ground Beef:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat if needed.
Sauté Vegetables:
Add the diced onion, green bell pepper, and minced garlic to the pot. Cook for 3-4 minutes until the vegetables are softened and fragrant, adding a delicious aroma to your kitchen.
Add Remaining Ingredients:
Stir in the pumpkin purée, diced tomatoes, kidney beans, black beans, broth, chili powder, ground cumin, paprika, salt, and pepper. Bring the mixture to a simmer, allowing the flavors to meld together.
Simmer:
Reduce the heat to low, cover, and let the chili simmer for 30-45 minutes, stirring occasionally. This step is crucial for developing the rich flavors of the chili. Taste and adjust the seasonings as needed.
Serve:
Ladle the pumpkin chili into bowls and top with sour cream, shredded cheese, or sliced green onions, if desired. Serve warm and enjoy this comforting dish!
Serving Tips:
Warm Bowls: For an extra touch, warm your serving bowls in the oven (set to a low temperature) before ladling in the chili. This helps keep the chili hot longer.
Customizable Toppings: Provide a variety of toppings such as:
Sour cream or Greek yogurt for creaminess.
Shredded cheese (cheddar, Monterey Jack, or a spicy pepper jack) for added flavor.
Sliced green onions or chives for freshness.
Avocado slices or guacamole for a creamy, rich addition.
Tortilla chips or cornbread on the side for a satisfying crunch.
Serve with Sides: Pair the chili with cornbread, crusty bread, or a simple green salad to create a balanced meal.
Garnish: Consider garnishing with fresh herbs like cilantro or parsley for a pop of color and added flavor.
Storage Tips:
Refrigeration: Allow any leftover chili to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days.
Freezing: For longer storage, this chili freezes well. Place it in a freezer-safe container or heavy-duty freezer bag. Make sure to leave some space at the top, as the chili will expand when frozen. It can be kept in the freezer for up to 3 months.
Thawing: When ready to eat, thaw frozen chili in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stove over medium heat or in the microwave until heated through. If it’s too thick after thawing, you can add a little broth or water to reach your desired consistency.
Reheating: When reheating leftovers, do so gently over medium heat on the stovetop, stirring occasionally to prevent sticking. If using the microwave, heat in short intervals, stirring in between to ensure even warming.
Related Recipes:
FAQs:
Can I make this chili vegetarian or vegan?
Yes! To make a vegetarian or vegan version of Pioneer Woman Pumpkin Chili, simply substitute the ground beef with a plant-based protein, such as lentils, tempeh, or additional beans (like chickpeas or pinto beans). Make sure to use vegetable broth instead of chicken or beef broth. The rest of the ingredients remain the same, and you’ll still enjoy a deliciously hearty chili.
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! If you prefer to use fresh pumpkin, you’ll need to cook it first. Cut the pumpkin into cubes, roast or steam it until tender, and then blend it until smooth. You’ll need about 1.5 to 2 cups of pureed pumpkin to replace the canned pumpkin purée in this recipe. Just be sure to remove the seeds and skin before cooking.
How can I adjust the spice level of the chili?
To adjust the spice level of your Pioneer Woman Pumpkin Chili, you can modify the amount of chili powder and cumin you use. If you prefer a milder chili, reduce the chili powder and omit any additional spices like cayenne pepper. For a spicier kick, consider adding diced jalapeños, crushed red pepper flakes, or even a splash of hot sauce while the chili simmers.
How do I store leftovers, and how long will they last?
To store leftovers of your chili, allow it to cool to room temperature, then transfer it to an airtight container. Refrigerated, it will last for 4-5 days. If you want to store it for a longer period, you can freeze it in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.
Conclusion:
This Pioneer Woman Pumpkin Chili is not just a recipe; it’s an invitation to gather around the table and enjoy good food with loved ones. Try it out this fall and discover your new favorite chili recipe!
📖 Recipe:
Print
Pioneer Woman Pumpkin Chili
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of chili to comfort your soul. This Pioneer Woman Pumpkin Chili brings a delightful twist to a classic dish, infusing it with the rich, creamy goodness of pumpkin. Perfect for family dinners or gatherings, this chili is packed with ground beef, beans, and a medley of spices, making it a hearty and satisfying meal. Let’s dive into this simple yet flavorful recipe!
Ingredients
2 tablespoons olive oil
1 lb ground beef (or ground turkey for a leaner option)
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (15 oz) pumpkin purée
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 cups beef or chicken broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
Optional toppings: sour cream, shredded cheese, sliced green onions
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Add diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Stir in pumpkin purée, diced tomatoes, kidney beans, black beans, broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for 30-45 minutes, stirring occasionally. Adjust seasonings to taste.
- Serve warm, topped with sour cream, shredded cheese, or green onions as desired.
Notes
This chili can be made ahead of time and tastes even better the next day as the flavors meld.
It freezes well for up to 3 months; just make sure to cool and store it properly in an airtight container.
Customize with additional spices or toppings to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal per serving
