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Pumpkin Beef Chili
Andre Lewis

Pumpkin Beef Chili

Pumpkin puree thickens this beef chili and softens the edges of chipotle, but it doesn't turn the pot sweet. Use plain puree, not pie filling. The orange color fades into the tomatoes as it simmers, leaving a velvety sauce around beef and pintos.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 chipotle pepper in adobo minced
  • 15 oz canned plain pumpkin puree
  • 28 oz canned crushed tomatoes
  • 30 oz canned pinto beans drained
  • 2 cups low-sodium beef broth
  • 1 1/2 tsp kosher salt

Method
 

  1. Cook the beef in a Dutch oven over medium-high heat for 8 to 10 minutes until it reaches 160°F, breaking it into small crumbles.
  2. Drain all but 1 tablespoon of fat, add the onion, and cook for 5 minutes.
  3. Stir in the garlic, chili powder and chipotle for 30 seconds.
  4. Add the pumpkin, tomatoes, pinto beans, broth and salt and stir until the puree is fully dispersed.
  5. Simmer uncovered for 30 minutes until the chili is thick but still easy to ladle.