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Chili

Beef, Veggie, and Pumpkin Chili
Ingredients
Go beyond the pie by adding canned pumpkin to this hearty fall chili. Serve on game day or anytime you crave a classic comfort meal.
1 Tbsp. canola oil
1 medium yellow onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 lb. 93% lean ground beef
4 cloves garlic, minced
2 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1 (6-oz.) can tomato paste
2 cups low-sodium vegetable broth
2 (15-oz.) cans no-salt-added diced tomatoes
1 (15-oz.) can pure pumpkin
1 1/2 cups water, divided
2 (15-oz.) cans no-salt-added kidney beans, drained and rinsed
To Serve (optional): Sour cream, chopped cilantro, finely chopped red onions, avocado cubes, radish slices, chopped jalapenos, oyster crackers
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Beef, Veggie, and Pumpkin Chili

Beef, Veggie, and Pumpkin Chili

Beef, Veggie, and Pumpkin Chili
Three Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:30 minutes
directions
Heat oil in a Dutch oven or large heavy-bottomed pot on medium-high. Add onion and bell pepper. Saute 8 to 10 minutes, until browned and tender.
Add beef and season with salt and pepper. Cook 6 to 8 minutes, until browned, breaking up with a wooden spoon.
Add garlic, chili powder, cumin, and cinnamon and cook 30 seconds. Add tomato paste and cook 1 minute, stirring constantly, until darkened in color. Add broth, tomatoes, pumpkin, and 1 cup water. Stir to combine, then bring to a boil. Reduce to a simmer and cook 10 to 15 minutes, until thickened. If chili is too thick, add remaining 1/2 cup water.
Stir in beans and season with salt and pepper. Cook another 3 to 5 minutes, until heated through. Serve with sour cream and other garnishes, as desired.
Hannaford fresh Magazine, October November 2023
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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