Ingredients
Scale
- 1.5 lbs Lean ground beef
- 1 Medium yellow onion, diced
- 3 Cloves garlic, minced
- 1 Can (15 oz) Pumpkin puree (not pumpkin pie filling)
- 1 Can (15 oz) Black beans, rinsed and drained
- 1 Can (15 oz) Kidney beans, rinsed and drained
- 1 Can (28 oz) Diced tomatoes, undrained
- 1 Cup Beef broth
- 2 Tablespoons Chili powder
- 1 Tablespoon Ground cumin
- 1 Teaspoon Smoked paprika
- Salt and black pepper to taste
- 1 Tablespoon Olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Add the minced garlic and cook for another 60 seconds until fragrant.
- Add the ground beef to the pot. Use a wooden spoon to break the meat into small crumbles. Cook until the beef is fully browned and no pink remains. Drain any excess grease from the pot to keep the chili light.
- Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the beef. Stir well for 2 minutes to toast the spices; this helps release their natural oils and deepens the flavor of the dish.
- Stir in the pumpkin puree, diced tomatoes (with their juices), black beans, kidney beans, and beef broth. Stir until the pumpkin is fully incorporated into the liquid and the mixture is well-combined.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes. This allows the flavors to meld together and the pumpkin to thicken the sauce.
- Cook Time: 60 minutes
- Diet: Gluten-Free