Ingredients
Scale
- 1 lb lean ground beef
- 1 medium yellow onion, finely diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth (low sodium preferred)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it is completely browned, breaking it up with a wooden spoon as it cooks. Once browned, drain any excess grease from the pot.
- Add the diced onion and bell pepper to the pot with the beef. Sauté for about 5 to 7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the meat and vegetable mixture. Stir well for about a minute to toast the spices, which helps to release their full flavor profile.
- Pour in the pumpkin puree, diced tomatoes (with their juices), kidney beans, and beef broth. Stir everything together until the pumpkin is fully incorporated into the liquid. Bring the mixture to a gentle boil.
- Reduce the heat to low and cover the pot. Let the chili simmer for 30 minutes, stirring occasionally to prevent sticking. This allows the pumpkin to thicken the sauce and the flavors to develop deeply.
- Cook Time: 60 minutes
- Diet: Gluten-Free