Beef and Pumpkin Chili Recipe

Introduction

As the leaves turn golden and the air gets crisp, there’s nothing more comforting than gathering around the table with a steaming bowl of Beef and Pumpkin Chili. This unique twist on classic chili brings the rich, hearty flavors of beef into perfect harmony with the sweet and creamy taste of pumpkin. It’s a dish that’s perfect for fall family dinners, blending tradition with a touch of creativity that will make your taste buds dance. Let’s dive into this cozy, flavorful creation that’s destined to become a seasonal favorite.

Recipe Summary

Ingredients

• 1 lb ground beef
• 2 cups diced pumpkin
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for spice)
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro for garnish
• Sour cream for topping

Instructions

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
2. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
3. Add the chopped onion, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are tender.
4. Stir in the diced pumpkin, black beans, kidney beans, diced tomatoes, and beef broth. Mix well.
5. Season with chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, stirring occasionally, until the pumpkin is tender and the flavors have melded together.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh cilantro and a dollop of sour cream. Enjoy!

Helpful Tips

For a vegetarian version, swap out the ground beef for extra beans or cubed tofu. If pumpkin isn’t in season, butternut squash works wonderfully as a substitution. You can also make this dish ahead and freeze it for later; just let the chili cool completely before transferring it to freezer-safe containers.

Conclusion

We hope this Beef and Pumpkin Chili warms your heart and home this season. Don’t forget to share your culinary creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We would love to hear your feedback, so please visit us at www.zynahz.com and leave a comment. Stay inspired and connected by subscribing to our newsletter and following Zynahz on social media. Happy cooking!