Pumpkin Ground Beef Chili
Wonderful spices and flavors in this Pumpkin Ground Beef Chili. Spices likes cumin, chili powder, and cinnamon makes this a fragrantly delicious chili. During this time of year chilis make everything better. It warms your home, your kitchen, and your belly.
I know that around this time of year we are focused on holiday menus and recipes. Before we get to what to make for Thanksgiving and for the December holidays let’s take a moment to focus on a yummy hearty recipe.
The use of the 3 spices also increases the health factor of this recipe. Chilis really are a healthy and hearty meal. The variety of beans and good quality protein makes chili a low carb meal with loads of fiber.
This Pumpkin Ground Beef Chili takes minimum ingredients and once you have everything cooking in the pot you are done cooking. That is one of the things I love most about making chilis. With a few really flavorful ingredients you can have a marvelously flavorful meal. Also the longer it sits and blends the flavors together the better it tastes. I mean that this pumpkin ground been chili gets better as the days pass. Add this recipe to your meal prep routine. That is if this chili lasts that long to have leftovers. The ease to prepare the chili and the amazing flavors you will LOVE LOVE LOVE this recipe.
It is a fun and great weekend football watching recipe as well. Call your friends over and make a batch of this pumpkin ground beef chili. Grab a bowl, your favorite chili toppings, and watch your favorite teams play.
Pumpkin Ground Beef Chili
- 1 lb Grass-fed Ground Beef
- 1/2 can Pumpkin Puree
- 1 TBLS Olive Oil
- 1 small Yellow Onion minced
- 3 Carrots peeled and small dice
- 2 cloves Garlic minced
- 3 TBLS Ground Chili Powder
- 2 TBLS Ground Cumin
- 1/2 tsp Ground Cinnamon
- 1 cup Canned Diced Tomatoes
- 1/2 cup Beef Stock - low sodium
- 1 can No Sodium Kidney Beans
- 1 can No Sodium Pinto Beans
- 1 tsp Black Pepper
- 2 tsp Sea Salt
- Sour Cream
- Mexican Shredded Cheese
- Hot Sauce
1. In a large pot over medium heat add the olive oil. Once hot all the onions, carrots, and garlic. Add 2 pinches of salt. Let this cook for 3-4 minutes, stirring occasionally.
2. Season the grass-fed beef with salt and pepper. Add the ground beef to the pot and break it all up. Let this cook for 5-7 minutes. Once the ground beef has been cooking and browning for 5-7 minutes add the chili powder, cumin, and cinnamon. Stir everything together. Now add the pumpkin puree, diced tomatoes, and beans. Season the dish again with 1/2-1 tsp sea salt and the black pepper. Stir everything together. Let this cook for 5-7 minutes again.
3. Add the beef stock and bring the chili to a light boil. Once the chili is at a boil cover the pot and turn the heat to low. Let the chili cook for 18-20 minutes.
4. Once the chili has cooked turn the heat off. Adjust seasoning if necessary. Let the chili sit with the top on and the heat off for 10-15 minutes.
Serve, garnish, and enjoy!