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Prize-Winning Pumpkin Chili

This delicious pumpkin chili features rich, savory flavors and a hint of sweetness, making it a unique and comforting meal perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can pumpkin puree (15 oz)
  • 1 lb ground beef or turkey (ensure Halal-compatible)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can kidney beans, drained and rinsed (15 oz)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can diced tomatoes (15 oz)
  • 2 cups vegetable or chicken broth (low sodium recommended)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. Heat a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
  2. Add the ground beef or turkey to the pot. Season with salt and pepper, cooking until browned thoroughly. Drain any excess fat for a healthier meal.
  3. Stir in the pumpkin puree, kidney beans, black beans, and diced tomatoes. Mix well to combine.
  4. Pour in the vegetable or chicken broth and stir in the chili powder and cumin. Bring the mixture to a boil.
  5. Once boiling, reduce heat to low and let the chili simmer for at least 30 minutes.
  6. Taste your chili and adjust with more salt, pepper, or spices, if needed.
  7. Ladle the hot chili into bowls and offer a variety of toppings.

Notes

Leftovers store beautifully in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, adding broth if needed.