Description
Ground Beef Pumpkin Chili is a nourishing, one-pot comfort meal that perfectly blends savory grass-fed beef with the velvety, natural sweetness of pumpkin purée. This fiber-rich dish achieves a luxuriously thick texture without processed thickeners, making it a wholesome and satisfying choice for busy weeknights. It is a vibrant, modern take on a classic chili that delivers deep, earthy flavors while supporting sustained energy levels, making it a perfect heart-warming meal for the entire family.
Ingredients
1 lb (450 g) ground beef
1 medium onion, diced
2 cloves garlic, minced
1 cup (240 g) pumpkin purée
1 can (15 oz / 425 g) low-sodium tomato sauce
1 can (15 oz) kidney beans, rinsed and drained
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 cup beef broth (halal certified)
1 tbsp olive oil
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon.
Drain any excess fat from the pot if necessary.
Stir in the chili powder, cumin, and smoked paprika, coating the beef evenly.
Pour in the tomato sauce, pumpkin purée, and beef broth, stirring until well combined.
Add the kidney beans.
Bring the chili to a gentle simmer, then reduce heat to low and cover.
Simmer for 20 minutes to allow the flavors to meld.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes exceptionally well for up to 2 months. You can garnish with fresh cilantro, diced avocado, or a dollop of Greek yogurt for added creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 70mg