Pumpkin Chili
Double the Fall flavors - Pumpkin chili is an addicting take on the original recipe. Pumpkin puree adds a beautiful depth of flavor to your bowl of chili, and is the perfect dinner when the temperature drops.
Servings: 8 servings
Calories: 303kcal
Equipment
- Dutch Oven
- Chef's Knife
- Can Opener
- Silicone Spatula
- Wooden Spoon
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef I recommend 93/7 lean
- 1 packet chili seasoning about 1.5 ounces
- 1 count onion chopped
- 15 ounces pumpkin puree not pumpkin pie filling!
- 1 can dark red kidney beans (do not drain - about 15.5 ounces)
- 1 can mild chili beans (do not drain - about 15.5 ounces)
- 1 can fire roasted tomatoes 14.5 ounce can
- 1 can crushed tomatoes 15 ounce can
- 1 tablespoon Worcestershire sauce
- ½ tablespoon ground cumin
- ½ tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt optional - to taste
Instructions
- Heat a dutch oven or soup pot to medium heat, and pour in the avocado oil.
- Add the ground beef, season with about 2 tablespoons of the chili seasoning, and sear until the beef is browned.
- Begin crumbling the beef with a spatula or spoon. Add the chopped onions and pumpkin puree to the pot, and cook for a few minutes until fragrant.
- Pour in both cans of beans, both cans of tomatoes, the Worcestershire sauce, and all of your seasonings besides the salt. Fill one tomato can with water, and add that to the pot. Stir well.
- Let the chili come to a gentle boil. Cover the pot, turn the heat to low, and simmer for 35 minutes.
- Finally, remove the lid, stir the pot, and taste. If the chili needs any additional salt, add it at this step.Depending on the sodium levels of your brand of chili seasoning, the additional salt may not be necessary.
- Serve with sour cream, shredded cheddar, and your favorite chili pairings like jalapeño cornbread. This chili also holds very well in the fridge, and actually tastes even better the next day. Enjoy!
Notes
Equipment Notes:
A Dutch oven (made with enamel) is ideal for chili, as its wide base helps with caramelization for the ground beef which provides flavor. Dutch ovens also retain heat better to be able to cook our chili slowly and evenly.
Freezing Instructions:
Let your chili cool completely, then divide into individual serving portions. Add the chili to heavy-duty freezer bags. Lay it flat and seal the bag almost completely, then press out as much air as you can to avoid any freezer taste creeping into the bag. Finally, seal the bag fully and store the bags flat to save space in the freezer. If you prefer to use freezer-safe containers, try to leave as little space between the chili and the sealed top as possible!
Reheating Instructions:
The best way is to thaw your chili in the refrigerator overnight. If you're in a rush, you can also add the frozen chili block to a pot and heat up on low, stirring occasionally until heated through. You may need a little water or broth to thin it out. You can also reheat frozen chili by using a microwave-safe bowl. Add the chili, cover it loosely with a paper towel or dish towel, and microwave on high in 2 minute intervals, stirring in between.
Nutrition
Calories: 303kcal | Carbohydrates: 28g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 901mg | Potassium: 820mg | Fiber: 8g | Sugar: 8g | Vitamin A: 8915IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 5mg