Easy Pumpkin Chili Recipe

This pumpkin chili recipe from Chef Debra Ponzek is a classic fall dish, full of seasonal flavors like pumpkin and butternut squash. Like all chilis, it’s versatile and can be made ahead and frozen, making it a go-to for busy  autumn nights.

Pumpkin Chili

Serves 6

Ingredients:

• 4 tablespoons canola oil
• 1 pound lean ground beef
• Kosher salt and freshly ground pepper
• 1 Medium onion
• 1 Green bell pepper, seeded and diced
• 3 Garlic cloves, peeled and thinly sliced
• 1 Zucchini, diced
• 1 Cup peeled and diced butternut squash
• 1 (15 ounce) can plain, unseasoned pumpkin puree
• 2 Cups canned crushed plum tomatoes and juices
• 2 Cups chicken stock, preferably homemade
• 1 Teaspoon pumpkin pie spice
• 1 teaspoon cumin
• 3/4 teaspoon chili powder
• 1 (15 ounce) can kidney beans, drained and rinsed

Directions:

1. Heat 2 tablespoons of the oil over medium-high heat in a large saute pan until shimmering.
2. Cook the beef, breaking it up with a wooden spoon, until browned and cooked through in small pieces.
3. Add about 1 1/2 teaspoons of salt and season to tatse with pepper. Drain the meat and set aside.
4. In the same pan, heat the remaining 2 tablespoons of oil over med-high heat. When hot, cook the onion, green pepper, and garlic for 5-6 minutes or until vegetables are tender.
5. Return the meat to the pan along with the zucchini, squash, pumpkin puree, tomatoes, stock, pumplkin pie spice, cumin, chili powder, and about 1 1/2 teaspoons of salt.
6. Bring to a boil, reduce heat, cover and cook at a gentle simmer for about 30 minutes. Adjust the heat to maintain the simmer.
7. Add the kidney beans, stir the chili well, heat through, and serve.