Ingredients
Scale
1 tbsp neutral oil
1 onion (diced)
1 green bell pepper (diced)
2 whole garlic cloves (minced)
1 1/2 tbsp chipotles in adobo (chopped- add more for more spice)
1 lb 85 percent lean ground beef
2 tsp cumin
1/2 tsp kosher salt (more as needed)
1/2 tsp coriander
1/2 tsp smoked paprika
1/2 tsp oregano
1/4 tsp cinnamon
2 tsp maple syrup
1/2 cup canned pumpkin
1 can fire roasted diced tomatoes (undrained)
1 can black beans
1/2 cup beef broth
Instructions
- Heat a large pot over medium-high heat or set instant pot to saute. Once hot, add onion and bell pepper and season. Cook, stirring occasionally, until onions are translucent, 3-4 minutes.
- Stir in garlic and cook for 15-20 seconds, followed by chipotles. Cook for another 30-60 seconds.
- Add ground beef and all seasonings.
- Cook, breaking up until beef is no longer pink, about 5 minutes.
- Stir in pumpkin, tomatoes, beans, broth and maple. Bring to a rolling simmer.
- Reduce to a low simmer, cover and cook 20-60 minutes, stirring occasionally (the longer, the better!) or switch instant pot to manual/high pressure and cook for 25 minutes. Let naturally release 5 minutes before removing cover.
- Season to taste and serve with desired toppings (see notes).
Notes
- To make this recipe creamy, stir in 1/2 cup sour cream at the end, once chili has cooled slightly.
- I love serving topped with green onions, sour cream or avocado, cilantro and some crushed corn chips!