For a chunkier, meatier pumpkin chili, try this one featuring bison and smoky chipotle. If you don’t want to bother roasting a sugar pumpkin, you can use canned pumpkin in this recipe.
- 1 tablespoon olive oil
- 1 pound ground bison or grass-fed ground beef
- 1-1/2 cups diced white onion
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced garlic
- 2 teaspoons chipotle powder (or regular chili powder)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 14.5 ounces can diced tomatoes
- 1 cup pumpkin puree (from sugar pumpkin or canned)
- 1/4 cup bone broth (or any broth)
- 1 small peeled sweet potato, cubed
- 1 bay leaf
- 2 avocados, diced
- Cilantro, for garnish
- In a medium-sized Dutch oven or cast iron skillet, heat olive oil over medium heat. Add the ground beef and onion sauté until the meat is browned.
- Add garlic, chipotle powder, salt, pepper, and cumin to the mixture and sauté for one minute. Stir in the diced tomatoes, pumpkin puree, bone broth, and sweet potato.
- Bring the chili up to a simmer; add a bay leaf and place the lid on the Dutch oven so it is slightly askew. Simmer for 30 minutes. Reduce the heat to low and cook for 30 to 45 minutes more.
- Remove the Dutch oven from heat and ladle the chili into bowls. Garnish with diced avocado and a sprig of cilantro.
* If the chili is too thick, feel free to add a splash or more of broth.