Ingredients
Scale
- 2 tablespoons avocado or olive oil
- 1 small sweet onion, diced
- 2 jalapeño peppers, seeds removed and finely diced
- 3 cloves garlic, finely minced
- 1 lb ground beef (85/15 or 90/10)
- 1 cup chicken or beef broth
- 15 oz crushed tomatoes
- 15 oz pumpkin puree
- 2 (15.5 oz) cans black beans, rinsed and drained
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon packed brown sugar
- 2 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ¼–½ teaspoon cayenne pepper (optional)
- ¼ teaspoon cinnamon
Instructions
- Heat oil in a large pot over medium heat. Sauté onion and jalapeños for 2-3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Push vegetables aside and add ground beef. Cook 6-7 minutes until no longer pink, breaking meat into small crumbles.
- Add broth, crushed tomatoes, pumpkin puree, and black beans. Stir to combine.
- Whisk chili powder, cumin, paprika, oregano, cayenne, and cinnamon in a bowl. Stir into chili along with tomato paste, Worcestershire sauce, brown sugar, salt, and black pepper.
- Increase heat to high, bring to a boil, then reduce to medium-low. Cover and simmer for 25-30 minutes.
- Serve hot with optional toppings: chopped cilantro or green onions, shredded cheddar, and sour cream.
Notes
- Use a premade chili seasoning mix (4 Tbsp) in place of the individual spices, adjusting salt and pepper as needed.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze chili in a freezer-safe container for up to 4-6 months.
- Reheat gently on the stove over medium-low heat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 353
- Sugar: 11 g
- Sodium: 1280 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 54 mg