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Easy One-Pot Spooky Pumpkin Chili: Best Guest-Favorite Recipe

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This one-pot pumpkin chili is a crowd-pleasing fall favorite with deep, complex flavor from pumpkin puree, smoky chipotle, and warm spices. It’s naturally gluten-free and dairy-free, perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound (450g) ground beef (80/20 blend)
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 oz or 411g) diced tomatoes, with juices
  • 1 can (15 oz or 425g) kidney beans, drained and rinsed
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 2 cups (480ml) beef broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, tortilla chips

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  2. Brown the Meat: Push onions to the side, add ground beef, and cook until no longer pink, about 5-6 minutes, letting it get a brown crust.
  3. Bloom the Spices: Sprinkle chili powder, cumin, smoked paprika, and cinnamon over the meat. Stir constantly for 1 minute until fragrant.
  4. Add the Pumpkin and Tomatoes: Pour in pumpkin puree and diced tomatoes with juices. Stir well, scraping up browned bits from the bottom.
  5. Add the Beans and Broth: Stir in drained kidney beans, black beans, beef broth, minced chipotle pepper, and adobo sauce. Stir until evenly distributed.
  6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer 25-30 minutes, stirring occasionally. Remove lid for last 5-10 minutes to thicken.
  7. Season and Adjust: Taste and add salt and pepper as needed. Adjust with lime juice or extra chipotle for more heat.
  8. Rest and Serve: Remove from heat and let sit 5 minutes. Ladle into bowls and top with desired garnishes.

Notes

Do not skip the spice bloom—toasting spices in hot oil for 60 seconds deepens flavor. For a thicker chili, mash some beans against the pot. This chili tastes even better the next day. For a vegetarian version, skip the meat and double the beans. For extra heat, add 2 chipotle peppers or 1/2 teaspoon cayenne.

Nutrition

Keywords: pumpkin chili, one-pot chili, fall chili, Halloween chili, gluten-free chili, dairy-free chili, easy chili recipe

Find it online: https://elaraeats.com/easy-one-pot-spooky-pumpkin-chili-best-guest-favorite-recipe/