Witch's Cauldron Beef and Pumpkin Chili
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (15 ounces) pumpkin puree
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- Salt and pepper, to taste
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Chopped green onions, for serving
- Roasted pumpkin seeds, for serving
Instructions
- Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the pot. Stir and cook for 3 to 4 minutes until the onion softens.
- Sprinkle in the chili powder and cumin. Stir for 1 minute to coat the meat and release the spices.
- Pour in the pumpkin puree, kidney beans, diced tomatoes, and beef broth. Stir everything together until well combined.
- Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for 20 minutes, stirring occasionally.
- Taste and add salt and pepper as needed. Ladle into bowls and top with shredded cheddar cheese, sour cream, chopped green onions, and roasted pumpkin seeds.
Notes
Simmer a few extra minutes if you want a thicker consistency, and stir the pumpkin in early so it fully blends with the spices. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the sour cream if you prefer a dairy-free version and double the pumpkin seeds for more crunch.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Can opener
Cuisine: American
Equipment: Large pot, Wooden spoon, Can opener