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Pumpkin Chili with Beef and Black Beans

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What could be better on a cold wintery night than a warm, hearty chili? Such as this pumpkin chili with beef and black beans, topped with shredded Cheddar and Mozzarella cheeses (and, optionally, with sour cream). It’s a deliciousness in a bowl!

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Not only is this chili a perfect comfort food, the recipe is gluten free and uses good-for-you, whole food ingredients, such as pumpkin puree, black beans, tomatoes, and cheese!

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It’s very easy to make – I made this over the weekend, it took me all in all 1 hour, and then I packed it as lunch for work for a whole week.   Double the recipe if you want more than 4 servings.

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First, cook the ground beef, chopped onion and minced garlic in olive oil:

Cooking beef, onions, and garlic for the chili

Then, add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans (drained). Add spices and season with more salt if needed.

Adding pureed pumpkin to the beef, onions, and garlic - pumpkin chili

Bring everything to boil, making sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer. Serve in soup bowls, garnished with shredded cheeses, chopped green onion, and, optionally, sour cream.

Pumpkin Chili with Beef and Black Beans with shredded cheddar cheese

Pumpkin Chili with Beef and Black Beans

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Pumpkin Chili with Beef and Black Beans

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup canned tomatoes
  • 1 cup vegetable stock or water
  • 1 can black beans (15 oz, 425 g), drained
  • 1 teaspoon cumin powder (start with half the amount, and add more, to taste)
  • 1 teaspoon chili powder (add more, to taste)
  • 1/4 teaspoon salt (at least)
  • Garnish
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 chopped green onions
  • sour cream (optional)

Instructions

  1. In a large pot or skillet, heat olive oil, add the ground beef, chopped onion and minced garlic and cook for about 5 minutes on medium heat until onion is soft and meat is no longer pink. Drain.
  2. Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans (drained). Add 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/4 teaspoon salt, stir everything well, and season with more salt if needed.
  3. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer.
  4. Serve in soup bowls, garnished with shredded cheeses, chopped green onion, and, optionally, sour cream.
http://juliasalbum.com/2014/12/pumpkin-chili-with-beef-and-black-beans-recipe/

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{ 7 comments… add one }
  • Ashley December 23, 2014, 8:12 am

    I cannot get enough chili and soup right now! This looks absolutely delicious! Happy holidays!!

  • Chris @ The Café Sucré Farine December 23, 2014, 2:53 pm

    It’s really chilly and damp today in NC – this looks so… good!

  • Beth December 23, 2014, 6:10 pm

    What a wonderful variation on chili! It’s a cool night here, and I’d love to try it out!

  • Matt December 23, 2014, 8:18 pm

    Looks delicious!

  • Pamela @ Brooklyn Farm Girl December 24, 2014, 9:24 am

    Girl, this is my kind of meal! Perfection… pinning because this is totally on!

    Happy holidays! Have a great one and eat lots of cookies! 🙂

  • Caralyn @ glutenfreehappytummy December 24, 2014, 12:03 pm

    looks amazing!

  • Stacy | Wicked Good Kitchen December 26, 2014, 3:48 pm

    Mmmm! Gorgeous healthy chili recipe, my friend! Your photography always inspires. 🙂 We are huge fans of using pumpkin in savory recipes at our house–especially with black beans. (We’re hooked on the W-S Pumpkin Chile Simmer Sauce.) Cannot wait to try this. Hoping your holidays are wonderful!

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