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A cozy one-pot chili featuring ground beef, sweet potatoes, pumpkin puree, fire-roasted tomatoes, and warm spices like cinnamon and smoked paprika, perfect for fall and winter.

Ingredients

Scale
  • 1 ¼ lbs. ground beef or ground turkey
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 medium sweet potato, peeled and cubed
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 (15-ounce) can pumpkin puree
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 (16-ounce) can dark red kidney beans, drained and rinsed
  • 1 (16-ounce) can pinto beans, drained and rinsed
  • 3–4 cups low-sodium chicken broth, to desired thickness
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh cilantro (optional)

Instructions

  1. Peel and cube the sweet potato.
  2. Chop the yellow onion and seed and chop the red bell pepper; mince the garlic.
  3. Drain and rinse the kidney and pinto beans; open the cans of pumpkin puree and fire-roasted tomatoes.
  4. Heat a large soup pot or Dutch oven over medium heat.
  5. Brown the ground beef, stirring occasionally.
  6. When the beef is about half browned, add the chopped onion, bell pepper, and cubed sweet potato; cook until the beef is fully browned and the vegetables are tender.
  7. Reduce heat to low and add the minced garlic, chili powder, ground cumin, smoked paprika, and ground cinnamon; stir constantly for about 1 minute to toast the spices.
  8. Stir in the pumpkin puree, fire-roasted tomatoes, drained beans, and about 3 cups chicken broth.
  9. Simmer gently until the sweet potatoes are tender and the chili thickens, adding more chicken broth if it becomes too thick.
  10. Season to taste with kosher salt and freshly ground black pepper.

Notes

If chili is thicker than preferred, add extra chicken broth to adjust consistency., Peel sweet potatoes as their skin does not soften well in the chili., Toppings ideas: sour cream, fresh cilantro, green onions, homemade tortilla chips, roasted pepitas, diced red onion, shredded cheddar, jalapeño slices., Add minced jalapeño or cayenne pepper for extra heat if desired., Swap ground beef for turkey, pork, or Italian sausage; for meatless version, add extra beans, cooked lentils, or finely chopped mushrooms., Use orange or white-fleshed sweet potatoes; canned or homemade pumpkin puree both work well., Substitute different beans like black beans or cannellini, or add flavor boosts like chipotle pepper, cocoa powder, dark chocolate, maple syrup, or brown sugar., Slow cooker variation: brown meat and sauté veggies first, then combine and cook on low until tender., Pressure cooker variation also possible for quicker preparation., Serve with homemade corn muffins, Johnny cakes, rice, quinoa, or baked potatoes. Garnish with avocado, Greek yogurt or sour cream, shredded cheddar, green onions, pepitas, or tortilla chips., Store leftovers in airtight container in fridge up to 4 days; freeze up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-chili/