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The Best Budget-Friendly Smoky Chipotle Pumpkin Chili

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A hearty, budget-friendly chili with smoky chipotle and velvety pumpkin puree. This crowd-pleasing recipe is perfect for family dinners and tastes even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Sour cream or Greek yogurt (for serving, optional)
  • Shredded cheddar cheese (for serving, optional)
  • Fresh cilantro, chopped (for serving, optional)
  • Diced avocado (for serving, optional)
  • Tortilla chips or crusty bread (for serving, optional)

Instructions

  1. Heat the oil. Place your Dutch oven over medium heat. Add the olive oil and let it shimmer for about 30 seconds.
  2. Cook the aromatics. Add the diced onion and cook, stirring occasionally, until soft and translucent — about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Brown the meat. Add the ground beef to the pot. Break it up with your wooden spoon and let it cook, undisturbed, for about 3 minutes. Then start stirring. Cook until no pink remains, about 6-8 minutes total. Spoon off all but about 1 tablespoon of fat.
  4. Bloom the spices. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the meat and onions. Stir constantly for about 1 minute.
  5. Add the tomato paste and chipotle. Stir in the tomato paste and the minced chipotle peppers along with the adobo sauce. Cook for another minute, stirring constantly.
  6. Add the liquids and pumpkin. Pour in the diced tomatoes (with their juices), the pumpkin puree, and the broth. Stir until everything is well combined.
  7. Add the beans. Gently stir in the drained and rinsed black beans and kidney beans.
  8. Simmer. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 20 minutes, stirring occasionally. I usually let it go for 30-40 minutes.
  9. Taste and adjust. After simmering, give it a taste. Add more salt, a pinch of sugar, or another dash of chipotle if needed.
  10. Rest and serve. Turn off the heat and let the chili sit for 5 minutes before serving. Ladle into bowls and add your favorite toppings.

Notes

Don’t skip the spice-blooming step. Start with one chipotle pepper and add more to taste. This chili is even better the next day. For a vegetarian version, skip the ground beef and add an extra can of beans or frozen corn.

Nutrition

Keywords: pumpkin chili, chipotle chili, budget-friendly chili, smoky chili, fall chili, easy chili recipe

Find it online: https://dahliadishes.com/the-best-budget-friendly-smoky-chipotle-pumpkin-chili/