Pioneer Woman Pumpkin Chili
Pumpkin chili traces its roots to American home cooking, where pumpkin puree became a beloved addition to soups and stews. The Pioneer Woman’s version celebrates the harvest season by combining the earthy sweetness of pumpkin with bold chili spices. The result is a flavorful, protein-rich dish that warms you from the inside out.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6
- Category: Main Course
- Method: Simmering
- Cuisine: American
Ingredients
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Ground beef (1½ lbs, lean)
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Olive oil (1 tbsp)
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Onion (1 large, chopped)
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Garlic (3 cloves, minced)
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Diced tomatoes (1 can, 15 oz)
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Tomato sauce (1 can, 8 oz)
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Pumpkin puree (1 cup)
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Black beans (1 can, drained)
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Kidney beans (1 can, drained)
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Beef broth (2 cups)
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Chili powder (2 tbsp)
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Ground cumin (1 tsp)
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Smoked paprika (1 tsp)
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Salt (1 tsp)
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Black pepper (½ tsp)
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Cayenne pepper (optional, to taste)
Optional toppings: sour cream, shredded cheese, green onions, or tortilla chips
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook for 30 seconds.
Add ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
Stir in chili powder, cumin, paprika, salt, and pepper. Mix in the pumpkin puree until evenly combined.
Add diced tomatoes, tomato sauce, beef broth, black beans, and kidney beans. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally. Adjust seasoning to taste.
Ladle chili into bowls and top with shredded cheese, sour cream, or green onions. Serve warm with cornbread or crusty bread.
Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-chili/