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Pumpkin Chili Recipe

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4.1 from 15 reviews

A hearty and flavorful Pumpkin Chili that combines the richness of beef bacon and ground beef with the warm spices and nutritious vegetables like pumpkin, sweet potatoes, and parsnips. This comforting chili is perfect for chilly days and is topped with crispy bacon and your favorite garnishes for an extra burst of flavor.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 6 pieces thick-cut beef bacon, cut into bite-sized pieces
  • 1 small onion, diced
  • 2 cloves garlic, roughly chopped
  • 2 pounds ground beef
  • 1 can (15 oz) pumpkin purée
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (15.5 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) ranch style beans
  • 1 cup parsnips, peeled and chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup turnips, peeled and chopped
  • 1 cup sweet potatoes, peeled and chopped
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme

Spices

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper

Liquids

  • 4 cups beef broth

Optional Garnishes

  • Sour cream
  • Shredded cheddar
  • Green onions
  • Tortilla chips
  • Avocado
  • Sliced jalapeños
  • Cilantro

Instructions

  1. Cook Bacon: Heat olive oil in a large pot over medium heat. Add beef bacon pieces and cook until crispy. Remove bacon and set aside for topping.
  2. Sauté Aromatics: Using the bacon grease, cook diced onions until softened, about 5 minutes. Add chopped garlic and cook for an additional 1 minute until fragrant.
  3. Brown Ground Beef: Add ground beef to the pot, breaking it up with a wooden spoon. Season with salt and pepper. Cook until the beef is browned and cooked through.
  4. Add Vegetables and Spices: Stir in pumpkin purée, fire-roasted tomatoes, kidney beans, ranch style beans, parsnips, carrots, turnips, sweet potatoes, thyme, chili powder, cumin, garlic powder, onion powder, and smoked paprika. Pour in beef broth and combine all ingredients well.
  5. Simmer: Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low, cover the pot, and let it simmer for 30 to 40 minutes until all vegetables are tender.
  6. Final Seasoning and Serve: Taste and adjust seasonings as needed. Serve the chili hot, topped with the crispy bacon and your choice of sour cream, shredded cheddar, green onions, tortilla chips, avocado, sliced jalapeños, and cilantro.

Notes

  • You can substitute ground turkey or chicken for beef to lighten the dish.
  • For a spicier chili, add extra chili powder or diced jalapeños into the cooking process.
  • Ensure to rinse the canned beans thoroughly to reduce excess sodium.
  • This chili tastes even better the next day as the flavors meld together.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Find it online: https://yumntasty.com/pumpkin-chili-recipe/