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Ground beef pumpkin chili with black beans in a bowl
Platewiser

Ground Beef Pumpkin Chili with Black Beans

Make ground beef pumpkin chili with black beans and tomatoes. Plain pumpkin purée thickens this one-pot fall dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 450 g lean halal ground beef
  • 150 g yellow onion, diced
  • 8 g garlic, minced
  • 10 g olive oil
  • 425 g plain pumpkin purée
  • 400 g diced tomatoes with juices
  • 240 g canned black beans, drained
  • 250 ml low-sodium beef broth
  • 10 g mild chili powder
  • 4 g ground cumin
  • 3 g smoked paprika
  • 4 g fine salt

Method
 

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and cook about 4 minutes. Add beef, breaking it up and cooking until it reaches 71°C (160°F). Stir in garlic, chili powder, cumin and paprika for 30 seconds.
    Ground beef and onions browning in a Dutch oven
  2. Stir in pumpkin purée, tomatoes, broth and salt. Scrape up the browned bits. Bring to a gentle bubble, then reduce the heat.
    Pumpkin purée and tomatoes added to the browned beef
  3. Simmer uncovered for about 20 minutes, stirring occasionally. Stir in the drained beans for the last 8 minutes. Add a splash of water if the chili becomes too thick to stir.
    Pumpkin chili simmering with black beans

Notes

Approximate per serving: 245 calories, 19 g carbohydrate, 21 g protein and 10 g fat. Optional toppings, dippers and sides are excluded.