Pumpkin Chili
Try this chili with pumpkin! The Easiest Pumpkin Chili Recipe that's healthy and quick to make in the crock pot, instant pot or on the stove!
Servings: 6 1 cup servings
Calories: 370kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion 1 medium onion
- 1 tablespoon minced garlic 2 cloves garlic
- 1 pound ground beef
- 2 15 oz cans petite diced tomatoes
- 1 15 oz can pumpkin puree
- 1 15 oz can pinto beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 ½ cups corn
- 1 cup low sodium beef broth
- 3 tablespoons diced chiles in adobo sauce optional
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
Stove Top Directions:
- In a large pot heat the oil over medium high heat for 2 minutes. Add the onion and garlic and sauté for 2 to 3 minutes.
- Add the ground beef. Brown the ground beef for at least 10 minutes, breaking it apart as you cook. You can drain the excess fat from the meat with a paper towel if you'd like but it's not necessary.
- Add the diced tomatoes, pumpkin, beans, corn, broth, chiles and spices. Stir well to combine.
- Let the chili simmer on low to medium heat for at least 30 minutes. Make sure to stir occasionally to prevent it from sticking.
- When ready to enjoy, spoon into bowls and serve with your favorite toppings.
Crock Pot Directions:
- In a large pot heat the oil over medium high heat for 2 minutes. Add the onion and garlic and sauté for 2 to 3 minutes.
- Add the minced garlic and sauté for another 1-2 minutes.
- Add the ground beef. Brown the ground beef for at least 10 minutes, breaking it apart as you cook. You can drain the excess fat from the meat with a paper towel if you'd like but it's not necessary.
- Transfer the beef/onion & garlic mixture to the crockpot. AAdd the diced tomatoes, pumpkin, beans, corn, broth, chiles and spices. Stir well to combine.
- Cook on low for 6-8 hours. Cooking on high isn’t recommended, but you can cook on high for 4 hours only if necessary.
- When ready to enjoy, spoon into bowls and serve with your favorite toppings.
Instant Pot Directions:
- *Warning* The instant pot is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove.
- Set the Instant Pot to sauté mode for 15 minutes. Heat 1 tablespoon of olive oil. Add diced onion and saute over medium heat for 2-3 minutes
- Add the minced garlic and sauté for another 1-2 minutes.
- Add the ground beef. Brown the ground beef for at least 10 minutes, breaking it apart as you cook it. You can drain the excess fat from the meat if you'd like but it's not necessary.
- Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Add beef broth, diced tomatoes, corn, pumpkin, beans, chiles and spices. Stir well to combine.
- Set the Instant Pot to pressure cook for 10 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then release any remaining pressure.
- When ready to enjoy, spoon into bowls and serve with your favorite toppings.
Video
Nutrition
Serving: 1cup | Calories: 370kcal | Carbohydrates: 49g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 195mg | Potassium: 467mg | Fiber: 3g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 3mg
