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Pumpkin Chili

Pumpkin Chili: The Best Cozy Comfort Food with Turkey Bacon

This Pumpkin Chili is the best cozy comfort food, enriched with flavors from turkey bacon and vegetables.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course main dish
Cuisine American
Servings 6 cups
Calories 495 kcal

Equipment

  • large pot

Ingredients
  

Cooking Oil

  • 2-3 tablespoon avocado or olive oil

Vegetables

  • 1 large onion
  • 2 tomatoes
  • 1 oz garlic (about 4-6 cloves)
  • 1 medium red bell pepper
  • 12 oz diced pumpkin (half of a small pie pumpkin)

Protein

  • 2 lbs ground beef

Liquids

  • 1 cup beef stock
  • 8 oz tomato sauce
  • 3 oz tomato paste
  • 1 cup pumpkin puree

Beans

  • 15 oz can kidney beans drained
  • 15 oz can white beans drained

Spices

  • 1 tablespoon chipotle chili powder more or less to taste
  • 2 teaspoon paprika
  • 2 teaspoon garlic powder
  • 2.5 teaspoon cumin
  • 2 teaspoon white granulated sugar
  • 1 teaspoon dried oregano
  • 1-2 teaspoon coarse sea or kosher salt to taste
  • 0.5 teaspoon fresh cracked black pepper

Instructions
 

Preparation

  • Start by cutting pumpkin and other veggies.
  • To cut pumpkin: pop the stem off with a large knife and cut pumpkin in half. Scoop out seeds and membrane.
  • Dice pumpkin, onions, bell pepper, and tomatoes.
  • Preheat the pot over medium heat and add oil.
  • Add onions and sauté until transparent.
  • Add pumpkin and bell peppers. Cook for a few minutes. Mix in tomatoes and cook a couple more minutes.
  • Make some room in the middle and add minced garlic. Sauté until garlic is fragrant.
  • Move veggies to the sides of the pot. Add ground beef to the center of the pot and cook.
  • Once meat is mostly browned, stir in the seasoning, stock, pumpkin puree, tomato sauce, tomato paste, and beans.
  • Bring the chili mixture to a low boil and then lower the heat to low. Cover with a lid but leave a crack for the steam to escape.
  • Cook for about 1.5-2 hours, stirring occasionally.

Notes

To make it spicier, use older jalapeños or substitute a hotter chili pepper. To store, keep in an airtight container in the refrigerator for about 4-5 days. To freeze, cool quickly and portion into bags, freeze for up to 2 months. To thaw, place frozen bag in the refrigerator overnight.

Nutrition

Serving: 1cupCalories: 495kcalCarbohydrates: 35gProtein: 29gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 81mgSodium: 807mgPotassium: 1325mgFiber: 9gSugar: 9gVitamin A: 9949IUVitamin C: 35mgCalcium: 129mgIron: 7mg
Keyword Chili Recipe, Comfort Food, Cozy Meal, Fall Recipes, Pumpkin Chili, Turkey Bacon
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