Sweet and Smoky Pumpkin Chili

5 from 10 votes

This tomato-free chili has a smoky flavor, and is slightly sweet and savory. It is a fall staple and can be served with your favorite traditional toppings.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Keyword: chili, ground beef, pumpkin

Servings: people

Calories: 551cal

Author: Amy Desrosiers

Cost: $17

Equipment

cutting board & knife
Stovetop
5-quart enamel dutch oven
spatula

Ingredients

2 pounds ground beef 85% variety
1 large sweet onion
1 large orange bell pepper
3 cloves garlic
3 tablespoons granulated sugar
1 teaspoon cinnamon
2 ½ tablespoons chili powder
1 tablespoon cumin
½ tespoon ground black pepper
1½ teaspoons salt
29 ounces canned pumpkin puree *not pie filling
3 adobo peppers in paste *do not use the whole can- only pull out 3 peppers, and dice with gloved hands. Can reduce to two if you want less heat.
1 whole bay leaf *remove before serving
15 ounces chicken broth
24 ounces Pumpkinhead Ale (2 bottles)
30 ounces kidney beans drained and rinsed
red onion, sour cream, green onion, cheddar *optional

Instructions

In a large Dutch oven, over medium heat add the ground beef. Using a spatula, break it into pieces cooking until browned, about 8 minutes. Remove any excess fat.
Add the chopped onion, bell pepper, and garlic to the Dutch oven. Cook over medium-low heat until soft and fragrant; about ten minutes.
Stir in the sugar, chili powder, cinnamon, salt, pepper, and cumin; cook for about 20 seconds.
Add in the bay leaf, pumpkin puree, beer, and broth. Pour in the rinsed beans and bring to a boil. Once boiling, reduce heat to medium, and simmer for 20 minutes., stirring occasionally.
Serve chili with sour cream, tortillas, or your favorite fixings.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition