Cookin’ with Nino: Pumpkin Chili

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Pumpkin Chili


For the Chili:

  • 2 lbs ground beef
  • 1 large yellow onion, diced
  • 6 cloves garlic, diced
  • 1/2 sugar pumpkin, diced (about 3 cups) or a 14 oz can of pumpkin puree (NOT pumpkin pie)
  • 1 (28 oz) can diced, fire roasted tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (7 oz) can diced, roasted green chilies
  • 1 c chicken or beef stock
  • FOC (fat of choice)
  • Salt & pepper

For the Chili Spice Mixture:

  • 2 Tbs chili powder
  • 2 Tbs cumin
  • 1 Tbs paprika
  • 2 tsp salt
  • 2 tsp coriander
  • 2 tsp cinnamon
  • 2 tsp cocoa powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne

For the Orange, Coriander, & Avocado Cream:

  • 2 avocados
  • zest of 1 orange
  • juice of 2 oranges
  • 1 tsp coriander
  • 1/2 tsp salt


For the Chili:

Heat a large soup pot over medium high heat with a tablespoon of your F.O.C.  Add the beef and let it brown.  Try not to stir it too much until you get some color on one side but make sure you break up the pieces.  This should take 5-8 minutes.

While you’re browning your beef make your spice mixture.  In a medium bowl, mix up all the spices.

We like to brown the beef first so we can use the fat that renders out to cook the vegetables.  So, using a slotted spoon remove the beef and place in the spice mixture bowl…leaving the fat in the pot.  Add your diced onion and garlic.  Let those two saute for a few minutes (3-4) stirring occasionally, until the onions have softened.  Add your diced or canned pumpkin.

Cover and cook about another 8-10  minutes, stirring occasionally until the pumpkin begins to get tender (check with a fork).  Add the rest of ingredients and the beef/spice mixture.  Stir to combine and bring to a simmer to let all the flavors “meld”.   When you’re happy with the texture, you’re done.

For the Cream:

Add all ingredients to a bowl or a food processor and blend until smooth.

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