Easy Pumpkin Chili Recipe | Libertyville Area Moms

This pumpkin chili recipe from Chef Debra Ponzek is a classic fall dish, full of seasonal flavors like pumpkin and butternut squash. Like all chilis, it’s versatile and can be made ahead and frozen, making it a go-to for busy  autumn nights.

Pumpkin Chili

Serves 6

  • 4 tablespoons canola oil
  • 1 pound lean ground beef
  • Kosher salt and freshly ground pepper
  • 1 Medium onion
  • 1 Green bell pepper, seeded and diced
  • 3 Garlic cloves, peeled and thinly sliced
  • 1 Zucchini, diced
  • 1 Cup peeled and diced butternut squash
  • 1 (15 ounce) can plain, unseasoned pumpkin puree
  • 2 Cups canned crushed plum tomatoes and juices
  • 2 Cups chicken stock, preferably homemade
  • 1 Teaspoon pumpkin pie spice
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 1 (15 ounce) can kidney beans, drained and rinsed

 

  1. Heat 2 tablespoons of the oil over medium-high heat in a large saute pan until shimmering.
  2. Cook the beef, breaking it up with a wooden spoon, until browned and cooked through in small pieces.
  3. Add about 1 1/2 teaspoons of salt and season to tatse with pepper. Drain the meat and set aside.
  4. In the same pan, heat the remaining 2 tablespoons of oil over med-high heat. When hot, cook the onion, green pepper, and garlic for 5-6 minutes or until vegetables are tender.
  5. Return the meat to the pan along with the zucchini, squash, pumpkin puree, tomatoes, stock, pumplkin pie spice, cumin, chili powder, and about 1 1/2 teaspoons of salt.
  6. Bring to a boil, reduce heat, cover and cook at a gentle simmer for about 30 minutes. Adjust the heat to maintain the simmer.
  7. Add the kidney beans, stir the chili well, heat through, and serve.

Join The Libertyville Area Moms Network Community

Stay up-to-date with what is happening in-and-around The Libertyville IL community with local events, community highlights, and exclusive deals.