Friday Foodspiration: Pumpkin Black Bean Chili

Pumpkin Chiliwith Lean Beef and Black Beans


Chili is a favorite because it is easy to double for leftovers for the week or to freeze.  I often use turkey in my chili for variety, but I like the flavor of beef in this recipe. Of course, if you don’t eat meat at all just add a few more cans of beans and you have  a meatless Monday meal!


  • 1 lb Lean Ground Beef

  • 2 cloves Garlic, diced

  • 1 medium Onion, diced

  • 1 tbsp Olive Oil

  • 2 tbsp Cumin

  • 2 tbsp Paprika

  • 1/2 cup Pumpkin Puree

  • 1 can Diced Tomatoes, preferably fire roasted

  • 2 tbsp Tomato Paste

  • 1 can Black Beans, drained and rinsed

  • 1-2 cups Beef Bone Broth

  • Salt and Pepper to taste


  1. Heat olive oil over medium heat and brown ground beef.  Drain excess fat.

  2. Add garlic and onions and saute a few minutes before adding cumin and paprika.

  3. Add the remaining ingredients and allow to simmer for at least 30 minutes.

  4. Add more or less beef broth depending on desired thickness.Add salt and pepper to taste.

    *A little chili powder could also be added here if your family likes a spicier chili!