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Clean recipe · epicurious.com

Weeknight Pumpkin Chili

A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

Original recipe: epicurious.com

Yield:
4 servings
Total:
35 minutes
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Weeknight Pumpkin Chili

Ingredients

  1. 2 Tbsp. extra-virgin olive oil
  2. 1 onion, coarsely chopped
  3. 1 medium jalapeño, coarsely chopped, plus more thinly sliced for serving
  4. 4 garlic cloves, thinly sliced
  5. 1 15-oz. can pumpkin purée
  6. 2 tsp. smoked paprika
  7. 1½ tsp. ground cumin
  8. 1 lb. ground beef
  9. 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  10. 3 Tbsp. Worcestershire sauce, divided
  11. Freshly ground pepper
  12. 1 15-oz. can black beans, rinsed
  13. 1 15 oz. can pinto beans, rinsed
  14. 4 cups low-sodium chicken broth
  15. Sour cream and unsalted, roasted pumpkin seeds (pepitas; for serving)

Instructions

  1. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 1 onion, coarsely chopped, and 1 medium jalapeño, coarsely chopped; cook, stirring often, until slightly softened, 3–4 minutes.
  2. Add 4 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can pumpkin purée, 2 tsp. smoked paprika, and 1½ tsp. ground cumin and cook, stirring often, until some of the liquid in purée has evaporated, 3–4 minutes.
  3. Add 1 lb. ground beef, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 Tbsp. Worcestershire sauce; season generously with freshly ground pepper. Cook, breaking up beef with a wooden spoon and stirring often, until meat is cooked through and incorporated into purée to create a thick paste, about 5 minutes.
  4. Add one 15-oz. can black beans, rinsed, one 15 oz. can pinto beans, rinsed, and 4 cups low-sodium chicken broth. Increase heat to high and bring to a boil. Reduce heat so mixture is at a simmer and cook, stirring occasionally, until thickened to the consistency of chili, 15–18 minutes. Stir in remaining 1 Tbsp. Worcestershire sauce.
  5. To serve, ladle chili into bowls and top each with a dollop of sour cream; scatter unsalted, roasted pumpkin seeds (pepitas) and thinly sliced jalapeños over.