Name: Weeknight Pumpkin Chili
Total time: 35 minutes
Yield: 4 servings
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 onion, coarsely chopped; 1 medium jalapeño, coarsely chopped, plus more thinly sliced for serving; 4 garlic cloves, thinly sliced; 1 15-oz. can pumpkin purée; 2 tsp. smoked paprika; 1½ tsp. ground cumin; 1 lb. ground beef; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 3 Tbsp. Worcestershire sauce, divided; Freshly ground pepper; 1 15-oz. can black beans, rinsed; 1 15 oz. can pinto beans, rinsed; 4 cups low-sodium chicken broth; Sour cream and unsalted, roasted pumpkin seeds (pepitas; for serving)

A single serving of spiced beef and pumpkin chili alongside the full yield and a cutting board with additional jalapeños.

Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness

It’s almost a misnomer to call this recipe simply “pumpkin chili.” While there is an entire can of the stuff (the kind you’d use for pumpkin pie) in the hearty stew, it’s also chock-full of ground beef, canned beans, and enough flavorsome ingredients that any prominent pumpkin flavor all but disappears. What’s left is velvety richness, body, and an autumnal hue. During the season when you’re likely to have an extra can of pumpkin purée on hand for baking purposes, this is a great way to repurpose it into a speedy, filling, extremely cozy weeknight meal. (Canned butternut squash purée would make a great substitute for the pumpkin if you happen to have one in the pantry!)

Recipe information

Total Time
35 minutes
Yield
4 servings

Ingredients

2 Tbsp. extra-virgin olive oil

1 onion, coarsely chopped

1 medium jalapeño, coarsely chopped, plus more thinly sliced for serving

4 garlic cloves, thinly sliced

1 15-oz. can pumpkin purée

2 tsp. smoked paprika

1½ tsp. ground cumin

1 lb. ground beef

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

3 Tbsp. Worcestershire sauce, divided

Freshly ground pepper

1 15-oz. can black beans, rinsed

1 15 oz. can pinto beans, rinsed

4 cups low-sodium chicken broth

Sour cream and unsalted, roasted pumpkin seeds (pepitas; for serving)

Preparation

Step 1
Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 1 onion, coarsely chopped, and 1 medium jalapeño, coarsely chopped; cook, stirring often, until slightly softened, 3–4 minutes.
Step 2
Add 4 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can pumpkin purée, 2 tsp. smoked paprika, and 1½ tsp. ground cumin and cook, stirring often, until some of the liquid in purée has evaporated, 3–4 minutes.
Step 3
Add 1 lb. ground beef, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 Tbsp. Worcestershire sauce; season generously with freshly ground pepper. Cook, breaking up beef with a wooden spoon and stirring often, until meat is cooked through and incorporated into purée to create a thick paste, about 5 minutes.
Step 4
Add one 15-oz. can black beans, rinsed, one 15 oz. can pinto beans, rinsed, and 4 cups low-sodium chicken broth. Increase heat to high and bring to a boil. Reduce heat so mixture is at a simmer and cook, stirring occasionally, until thickened to the consistency of chili, 15–18 minutes. Stir in remaining 1 Tbsp. Worcestershire sauce.
Step 5
To serve, ladle chili into bowls and top each with a dollop of sour cream; scatter unsalted, roasted pumpkin seeds (pepitas) and thinly sliced jalapeños over.