Prep Time:
1 hour
Cook Time:
45
Total Time:
1 hour
Looking for something hearty to make as the weather cools down? This Stovetop Pinto Pumpkin Chili brings together pumpkin, High Plains pinto beans, ground beef, and plenty of warm spices for a cozy twist on a classic. Top it with your favorite chili fixings and settle in for a bowl that tastes like fall.
Ingredients:
4½ cups cooked High Plains Pinto Beans
2 tablespoons olive oil
1 yellow onion, finely diced
3 garlic cloves, minced
1 pound ground beef
2 teaspoons kosher salt
2 tablespoons ground chili powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 (15-ounce) can of pure pumpkin puree
1 (28-ounce) can diced tomatoes
2-3 cups beef broth
1/4 cup sour cream
1/2 cup shredded cheese
1 green onion, trimmed and sliced
Handful of fresh cilantro leaves
1/4 cup pepitas, toasted
2 limes, sliced
How-To:
Set a medium pot over medium heat and add in olive oil. When heated, add the onions, garlic and ground beef. Break up pieces and, cook it for about 10 to 15 minutes, until the fat has cooked off.
Add the salt/spices: chili powder, paprika, cumin, oregano and coriander; cook until fragrant. Add in the pumpkin puree, diced tomatoes, high plains pinto beans and beef broth.
Bring to a simmer and then turn the heat down to medium-low. Cover the lid and cook on medium-low for about 30 to 40 minutes. Adjust salt to taste and enjoy!
