This pumpkin chili recipe from Chef (and Greenwich Mom) Debra Ponzek is a classic fall dish, full of seasonal flavors like pumpkin and butternut squash. Like all chilis, it’s versatile and can be made ahead and frozen, making it a go-to for busy autumn nights. For more from Deb, visit Aux Delices in Riverside or downtown, or her new Daily Cafe & Eatery on the Ave.
- 4 tablespoons canola oil
- 1 pound lean ground beef
- Kosher salt and freshly ground pepper
- 1 Medium onion
- 1 Green bell pepper, seeded and diced
- 3 Garlic cloves, peeled and thinly sliced
- 1 Zucchini, diced
- 1 Cup peeled and diced butternut squash
- 1 (15 ounce) can plain, unseasoned pumpkin puree
- 2 Cups canned crushed plum tomatoes and juices
- 2 Cups chicken stock, preferably homemade
- 1 Teaspoon pumpkin pie spice
- 1 teaspoon cumin
- 3/4 teaspoon chili powder
- 1 (15 ounce) can kidney beans, drained and rinsed
- Heat 2 tablespoons of the oil over medium-high heat in a large saute pan until shimmering.
- Cook the beef, breaking it up with a wooden spoon, until browned and cooked through in small pieces.
- Add about 1 1/2 teaspoons of salt and season to tatse with pepper. Drain the meat and set aside.
- In the same pan, heat the remaining 2 tablespoons of oil over med-high heat. When hot, cook the onion, green pepper, and garlic for 5-6 minutes or until vegetables are tender.
- Return the meat to the pan along with the zucchini, squash, pumpkin puree, tomatoes, stock, pumplkin pie spice, cumin, chili powder, and about 1 1/2 teaspoons of salt.
- Bring to a boil, reduce heat, cover and cook at a gentle simmer for about 30 minutes. Adjust the heat to maintain the simmer.
- Add the kidney beans, stir the chili well, heat through, and serve.