Pumpkin Beef and Bean Chili Stew
Pumpkin Beef and Bean Chili Stew
Ingredients
For the Chili Base
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, medium, chopped
- 2 celery stalks, chopped
- 1 bell pepper, large, any color, chopped
- 3 garlic cloves, minced
- 3 cups sweet potatoes, small diced
- 15 ounces canned pumpkin puree, not pumpkin pie filling
- 4 cups chicken or beef broth
- 14 1/2 ounces canned diced tomatoes, undrained
For the Seasoning and Beans
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika, optional
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned chili beans, undrained, with sauce
- 15 ounces canned great northern beans, rinsed and drained
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 2
Add chopped yellow onion, celery, and bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 1 min
- 4
Add the diced sweet potatoes, canned pumpkin puree, chicken or beef broth, canned diced tomatoes (undrained), chili powder, ground cumin, dried oregano, smoked paprika (if using), cayenne pepper (if using), kosher salt, and black pepper to the pot. Stir well to combine all ingredients.
⏱️ 5 min
- 5
Bring the chili to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the sweet potatoes are tender.
⏱️ 40 min
- 6
Stir in the rinsed and drained black beans, undrained chili beans, and rinsed and drained great northern beans. Continue to simmer uncovered for another 10-15 minutes to allow the flavors to meld and the chili to thicken slightly.
⏱️ 15 min
- 7
Taste the chili and adjust seasonings as needed. Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh chopped cilantro, if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Beef and Bean Chili Stew
Ingredients
For the Chili Base
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, medium, chopped
- 2 celery stalks, chopped
- 1 bell pepper, large, any color, chopped
- 3 garlic cloves, minced
- 3 cups sweet potatoes, small diced
- 15 ounces canned pumpkin puree, not pumpkin pie filling
- 4 cups chicken or beef broth
- 14 1/2 ounces canned diced tomatoes, undrained
For the Seasoning and Beans
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika, optional
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned chili beans, undrained, with sauce
- 15 ounces canned great northern beans, rinsed and drained
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 2
Add chopped yellow onion, celery, and bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 1 min - 4
Add the diced sweet potatoes, canned pumpkin puree, chicken or beef broth, canned diced tomatoes (undrained), chili powder, ground cumin, dried oregano, smoked paprika (if using), cayenne pepper (if using), kosher salt, and black pepper to the pot. Stir well to combine all ingredients.
⏱️ 5 min - 5
Bring the chili to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the sweet potatoes are tender.
⏱️ 40 min - 6
Stir in the rinsed and drained black beans, undrained chili beans, and rinsed and drained great northern beans. Continue to simmer uncovered for another 10-15 minutes to allow the flavors to meld and the chili to thicken slightly.
⏱️ 15 min - 7
Taste the chili and adjust seasonings as needed. Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh chopped cilantro, if desired.
⏱️ 4 min