Weeknight Pumpkin Chili
Recipe: https://recipestripper.com/recipes/fdfd9fe6-96fb-4011-9512-037a1d660a01
Original source: https://www.epicurious.com/recipes/food/views/ba-syn-weeknight-pumpkin-chili
Recipe image: https://assets.epicurious.com/photos/68e50ed568850b3ce45f7c73/16:9/w_2656,h_1494,c_limit/1125_WKNT_SS_02_WKNT_Beef%20and%20Pumpkin%20Chili_066_FINAL.jpg

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.
Yield: 4 servings
Total time: 35 minutes

Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 onion, coarsely chopped
- 1 medium jalapeño, coarsely chopped, plus more thinly sliced for
serving
- 4 garlic cloves, thinly sliced
- 1 15-oz. can pumpkin purée
- 2 tsp. smoked paprika
- 1½ tsp. ground cumin
- 1 lb. ground beef
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 3 Tbsp. Worcestershire sauce, divided
- Freshly ground pepper
- 1 15-oz. can black beans, rinsed
- 1 15 oz. can pinto beans, rinsed
- 4 cups low-sodium chicken broth
- 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.