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Cinnamon Spiced Pumpkin Chili with Black Beans

Pumpkin chili with black beans simmers with ground beef, tomatoes, and warm cinnamon until thick and hearty. Pumpkin puree adds a smooth texture and a subtle sweetness to this one-pot dinner.
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Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 1 lb ground beef 85% lean
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 2 cans (15 oz) black beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or heavy pot over medium heat, then add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until browned and it reaches 160°F on an instant-read thermometer.
  3. Stir in the garlic, tomato paste, chili powder, cumin, cinnamon, smoked paprika, salt, and black pepper, and cook for 1 minute.
  4. Stir in the pumpkin puree, diced tomatoes, beef broth, and black beans, scraping the bottom of the pot to release any browned bits.
  5. Bring the chili to a gentle boil.
  6. Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened.

Notes

For a thicker chili, let it simmer until it reaches your preferred consistency. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. For a lighter option, ground turkey can replace the ground beef.