Hearty stovetop pumpkin beef chilli with fresh veggies. This easy, comforting chilli recipe combines fall flavours with classic chilli for the best comfort food!
INGREDIENT
– 1 Tbsp avocado oil– 1 medium-sized yellow onion diced– 2 large carrots chopped– 1 red bell pepper chopped– 4 cloves garlic minced– 1 lb ground beef– 1 (15-oz.) can pureed pumpkin– 1 (15-oz.) can diced tomatoe– 1 (15-oz.) can black bean– 1 to 3 cups chicken broth*– 1 to 2 Tbsp pure maple syrup or brown sugar optional– 2 Tbsp chili powder– ½ tsp pumpkin pie spice– 1 tsp sea salt to taste
INSTRUCTIONS
In a large Dutch oven, heat avocado oil over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened.
Step 1
Add chopped carrots, bell pepper, and garlic. Cover the pot and cook for 3–5 minutes, stirring occasionally, until the vegetables soften.
Step 2
Moving the vegetables to one side of the pot makes room for the ground beef. Mix ground beef with vegetables after browning and breaking it up with a spatula.
Step 3
Stir in the remaining pumpkin puree, diced tomatoes, black beans, chicken broth, pure maple syrup, chilli powder, pumpkin pie spice, and sea salt until well combined.
Step 4
Cover the pot and lower heat to medium. Cover and boil the chilli for 15 minutes, stirring occasionally. Cook chilli at a gentle simmer for an hour, stirring occasionally, if you have time.
Step 5
Top pumpkin chilli with sour cream, grated cheese, chives, crispy chopped bacon, avocado, etc.