Looking for a cozy and hearty meal thatās perfect for chilly weather? Try this delicious Pumpkin Chili Con Carne recipe! This dish combines rich ground beef, two types of beans, and fresh pumpkin for a unique twist on the classic chili. Seasoned with smoked paprika, cinnamon, Cajun spices, and a hint of sweetness from brown sugar, this comforting chili is packed with flavor. Perfect for fall or any time of the year, it’s easy to make and perfect for meal prep or family dinners. Give it a try and bring warmth to your table!
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Pumpkin chili con carne
Ingredients:
Ground beef – 1.1 – 1.3 lbs (500-600 g)
Onion – 1 pc.
Carrots – 1 pc.
Celery – 5 pcs.
Garlic – 3 cloves
Pumpkin – about 24.5 oz (700 g)
Black beans – 1 can
Red beans – 1 can
Canned tomatoes – 2 cans
Beef broth – 1 cup
Smoked paprika – 1 tsp.
Cinnamon – 1 tsp.
Cajun spice – 1 tbsp.
Salt to taste
Black pepper – 0.5 tsp.
Chili flakes to taste
Rosemary – 1 sprig
Frying oil
Balsamic vinegar – 1 tsp.
Brown sugar – 1 tbsp.
Preparation:
Peel the pumpkin from the seeds and rind.
Dice the pumpkin.
Dice the onion.
Dice the celery.
Dice the carrots.
Dice the garlic.
Chop the rosemary leaves.
Heat the frying oil in a saucepan.
SautƩ the minced meat until fragrant over high heat.
Add the black pepper.
Smoked paprika.
Cajun spices.
Cinnamon.
Chili.
Stir-fry for about a minute.
Add onions, carrots and celery.
Add a little more frying oil if necessary.
Fry for about 5 minutes.
Add the garlic and rosemary.
Stir to combine.
Add the pumpkin.
Roast for another 5-7 minutes.
Season with salt.
Add the beans along with the liquid.
Tomatoes.
Stir gently.
Pour in the broth.
Bring to a boil, reduce heat to low, cover with a lid.
Simmer for about 30-35 minutes, stir gently a few times.
At the very end, add vinegar and optional sugar.
Serve with rice and sour cream.
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