Healthy Pumpkin Chili
This Healthy Pumpkin Chili is the perfect meal for when you need something cozy and nourishing. Packed with ground beef, pumpkin puree, and spices, this hearty chili feels like a big hug in a bowl!
Ingredients
- 1 tbsp avocado oil
- 1 medium yellow onion diced
- 1 lb ground beef preferably grass-fed/grass-finished
- 3 large cloves garlic minced
- 1 jalapeño seeds and ribs removed, diced (optional)
- 1 large bell pepper diced
- 2 tbsp mild chili powder
- 2 tsp ground cumin
- 1 tsp each smoked paprika and dried oregano
- 1.5 tsp pumpkin pie spice
- 1.5 tsp sea salt or to taste
- 1/2 tsp ground black pepper
- 15 oz can pumpkin puree
- 1 cup beef bone broth plus more as needed
- 15 oz can black beans, drained and rinsed
- 28 oz can whole tomatoes chopped or crushed by hand, do not drain (see notes)
Toppings (optional)
- greek yogurt or sour cream
- green onion, chopped
- fresh cilantro
Instructions
- Heat oil in a Dutch oven or large pot over medium heat. Add the onion and sauté for around 5 minutes, or until soft and translucent.
- Add the ground beef and break it up with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Drain off the excess fat, if needed.
- Add garlic, jalapeño (if using), bell pepper, spices, salt and pepper. Stir well and cook for about 1 minute until fragrant.
- Add the remaining ingredients and bring to a low boil. Reduce to a simmer, cover, and allow to cook for 45 minutes, stirring occasionally. If the chili becomes too thick, add additional broth or water.
- Near the end of cooking, taste and adjust salt or seasonings to your liking.
- Add to bowls and top with desired toppings. Enjoy!
Notes
For the best flavour, I prefer to use whole San Marzano tomatoes and crush or chop them by hand, however you can also use a can of diced tomatoes.
Did you make this recipe?Let me know how it was!