Comforting Pumpkin Chili is a perfect meal for the cold season. This beef chili is made with two types of beans, veggies, and a combination of fresh pumpkin and pumpkin puree.
Start by cutting pumpkin and other veggies. To cut pumpkin: pop the stem off with a large knife (knife always facing away from you) and cut pumpkin in half. Scoop out seeds and membrane. I like to use an ice cream scoop because it easily scoops up the membrane. Cut pumpkin halves in two and peel the tough skin off with a vegetable peeler.
Dice pumpkin, onions, bell pepper, and tomatoes. Try to get the cuts as even as possible.
Preheat the pot over medium heat and add oil.
Add onions and saute until transparent.
Add pumpkin, and bell peppers. Cook for a few minutes. Mix in tomatoes and cook a couple more minutes.
Make some room in the middle and add minced garlic. Sauté until garlic is fragrant and mix it into the veggies. Stir and cook until veggies are softened.
Move veggies to the sides of the pot. Add ground beef to the center of the pot, break it apart, cover the pot with a lid, and let it cook for a few minutes. Stir as it cooks and try to break up all the lumps as much as possible.
Once meat is mostly browned, stir in the seasoning, stock, pumpkin puree, tomato sauce, tomato paste, and beans.
Bring the chili mixture to a low boil and then lower the heat to low. Cover with a lid but leave a crack for the steam to escape.
Cook for about 1.5-2 hours and make sure to stir from time to time. Take the lid off half way through and cook the rest of the time uncovered.
Notes
To store: Make sure to cool the chili completely to room temperature prior to storing. Store your leftovers in an airtight food storage container in the refrigerator. It will stay good for about 4-5 days.
To freeze: After your pumpkin chili is cooked, you will want to cool it as quickly as possible if you plan on freezing it. This gives bacteria less of a chance to build, extending the shelf life of the chili. The best way to cool pumpkin chili quickly is to place the pot of chili into a larger container filled with ice. Make sure to give it a stir from time to time as it cools down. Once it cools, portion it into smaller bags, let all the air out, and close it well. Don’t forget to date and label! Freeze for up to 2 months.
To thaw: Pull the frozen bag of pumpkin chili from the freezer and place it in the refrigerator. Let it slow-thaw overnight. Reheat it in the microwave or on stove-top over medium heat.