A fall comfort food if there ever was one. Pumpkin Chili warms your bones and feels like a cozy knitted hat on a cold wintery day.
Winter is upon us and comfort food is all I can think about. Soups, stews, chilis, anything baked, and fluffy blankets are my favorite things this time of year.
Pumpkin is such a big part of the holiday season, and I love the idea of putting it in all different types of food. This squash is more on the sweet side than the savory side and pairs well with that savory component. In this case, it contrasts with the chili spices and hamburger making a complex dish that will keep you coming back again and again.
This Pumpkin Chili recipe plays well with others
This bowl of hearty, soul-warming goodness is a piece of pumpkin pie to make. A bit of chopping, a bit of sauteeing, a nice long simmer to really bring all those flavors together, is all it takes.
A little variation is always good too:
- Red/green peppers
- Any kind of beans really, they’re all good!
- Butternut squash
Dinner is family time at our house and I know they always appreciate whatever I make. But, honestly, not one bowl wasn’t licked clean on this night! My husband, Reggie, barely had any dishes to wash, and goodness knows, he was damn glad about that!
When you’re writing your grocery list for dinner this week, just remember to pick up a can of pure pumpkin (not pumpkin pie filling). The rest of the ingredients in this chili are probably already in your pantry. Not only is this tasty comfort food, but it’s also easy comfort food. You can also cook this pumpkin chili in a crockpot for a nice slow-simmered gorgeous flavor.
Dinner for Monday: CHECK!
All you need to do now is figure out what to make for dessert. Here’s an idea! Caramel Drizzled Pumpkin Cookies.
The Best Weeknight Pumpkin Chili
- Large soup pot
- 3 pounds ground beef
- 1 onion chopped
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano
- 2 14.5 oz cans fire-roasted tomatoes
- 4 cups chicken stock
- 1 14.5 oz can pinto beans rinsed
- 1 14.5 oz can kidney beans rinsed
- 1 14.5 oz can pure pumpkin
- In a large pot on medium-high heat, cook the ground beef until browned.
- Turn the heat down to medium and add the onions and garlic. Cook until softened, about 6 minutes.
- Add the tomato paste and cook for 2 minutes. This can burn easily, so make sure to continue stirring.
- Add in the chili powder, oregano, onion powder, garlic powder, fire-roasted tomatoes, and chicken stock. Bring to a boil.
- Add in the rinsed beans and pumpkin.
- Cover and simmer for at least 30 minutes.
- Serve, and enjoy!