Weeknight Pumpkin Chili

A cozy and filling chili made with pumpkin puree, ground beef, and canned beans, perfect for a speedy weeknight meal.

By Bonappetit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 pound ground beef
• 1 medium onion
• 2 cloves garlic
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 can canned tomatoes
• 1 can pumpkin puree
• 1 can canned beans
• 2 cups chicken broth
• 1 to taste salt
• 1 to taste black pepper
• 1 bunch cilantro
• 1 cup sour cream

Instructions

1. Heat a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes.
2. Add chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Stir in chili powder, cumin, and smoked paprika. Cook, stirring constantly, until the spices are fragrant, about 1 minute.
4. Add canned tomatoes, pumpkin puree, and canned beans to the pot. Stir to combine.
5. Pour in chicken broth and bring the mixture to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the chili thickens slightly, about 15 minutes.
6. Season the chili with salt and pepper to taste.
7. Serve the chili hot, garnished with chopped cilantro and a dollop of sour cream, if desired.