Harvest Pumpkin Chipotle Chili
Add the flavors of fall into one spicy chili recipe and you get this Harvest Pumpkin Chipotle Chili. Hearty, easy peasy to pull together and packed with flavor, this chili recipe is on regular rotation. Easily make it vegetarian by substituting the meat for a few cups of butternut squash and the beef stock for vegetable broth.
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Ingredients
- 16 ounces 1 pound lean ground beef or bison
- 1 tablespoon grapeseed or avocado oil
- 1 medium yellow or white onion diced
- 3 garlic cloves chopped
- 3 chipotle chilis in adobo sauce chopped
- 1 tablespoon ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 15- ounce can dark red kidney beans rinsed and drained
- 1 15- ounce can black beans rinsed and drained
- 1 15- ounce can pinto beans rinsed and drained
- 1 15- ounce can pureed pumpkin
- 1 15- ounce can fire-roasted tomatoes in their juices
- 1 15- ounce can crushed tomatoes
- 12- ounces pumpkin ale
- 1 cup no-salt or low-sodium beef stock
- Green onion or chives chopped (optional)
- Avocado slices optional
- Dollop of sour cream optional
- Cracked black pepper optional
Instructions
- Heat Dutch oven over medium-high heat and cook beef or bison until just browned and reduce heat to medium. Using a strainer, drain the meat of excess grease and set aside in a separate bowl.
- Heat oil over medium heat and sauté onion until translucent, about 3-4 minutes. Add garlic cloves and saute until fragrant, about 30 seconds. Add the next six ingredients through oregano and stir until fragrant, about 30 seconds. Stir in the next eight ingredients through beef broth and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
- Garnish as desired and serve!
Notes
- Beef broth can be used in place of the pumpkin ale.
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