Imagine a bubbling pot of rich, hearty chili filling your kitchen with the comforting aroma of spices mingling with tender beef and creamy pumpkin.
The vibrant colors of diced tomatoes and black beans contrast perfectly with the warm, earthy hue of the pumpkin puree, painting a picture of culinary warmth.
This chili isn’t just a meal—it’s a memory. I remember the night when a surprise snowstorm trapped us indoors, and this Black Beans Chili with Pumpkin and Beef Chuck became our cozy refuge; its warmth and flavor wrapped us in a comforting embrace.
Whether you’re seeking a quick, nourishing dinner on a busy weeknight or a hearty dish for a leisurely Sunday supper, this chili is your answer.
Ready to transform your kitchen into a haven of delicious comfort? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and tender beef.
- Freezes beautifully, making it perfect for meal prep and leftovers.
- Uses pantry staples like canned beans, tomatoes, and spices for convenience.
- Provides a hearty, nutritious meal with beef, beans, and pumpkin.
- Satisfies with a warm, comforting dish ideal for chilly days.
Ingredients
- 2 pounds beef chuck, cubed — choose well-marbled cuts for tenderness.
- 1 tablespoon olive oil — opt for extra virgin for richer flavor.
- 1 large onion, diced — yellow onions work best for sweetness.
- 3 cloves garlic, minced — fresh garlic enhances the aroma.
- 1 cup canned pumpkin puree — unsweetened for a savory blend.
- 2 cups beef broth — low sodium preferred for control over seasoning.
- 1 can (15 ounces) black beans, drained and rinsed — canned for convenience.
- 1 can (14.5 ounces) diced tomatoes — opt for fire-roasted for added depth.
- 1 tablespoon chili powder — adjust to taste for desired heat.
- 1 teaspoon ground cumin — enhances the earthy flavor.
- 1 teaspoon smoked paprika — adds a subtle smokiness.
- 1/2 teaspoon cayenne pepper — optional for a spicy kick.
- Salt and pepper to taste — sea salt recommended for purity.
Step-by-Step Method
Sear the Beef Chuck
Heat olive oil in a large pot over medium-high heat. Add the cubed beef chuck and sear all sides until they’re nicely browned. This process locks in the juices and enhances the flavor of the beef.
Once browned, remove the beef from the pot and set it aside to be added back later.
Sauté the Aromatics
In the same pot, add diced onion and minced garlic. Sauté them over medium heat until the onion becomes translucent and fragrant.
This step builds the base flavors of your chili, guaranteeing a rich and aromatic dish. Stir frequently to prevent the garlic from burning.
Combine the Core Ingredients
Stir in the pumpkin puree, beef broth, black beans, and diced tomatoes. These ingredients provide the chili with its hearty texture and robust flavor.
Confirm all components are well mixed, creating a uniform base for the dish. The combination of pumpkin and beans adds depth and nutritional value.
Reintroduce the Beef
Return the browned beef chuck to the pot with the vegetable and broth mixture. This step allows the beef to absorb additional flavors from the other ingredients as it continues to cook.
Make sure all the beef pieces are submerged to guarantee even cooking.
Season the Chili
Add chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper to the pot. These spices are essential for creating the signature warmth and depth of chili.
Adjust the seasoning according to your taste preference, keeping in mind that the flavors will intensify as the chili simmers.
Simmer the Mixture
Bring the contents of the pot to a boil. Once boiling, reduce the heat to low and cover the pot.
Let the chili simmer gently for 90 minutes, stirring occasionally. This slow cooking process allows the flavors to meld together, and the beef to become tender and succulent.
Rest Before Serving
Remove the pot from heat and let the chili rest for 10 minutes before serving.
This resting period allows the flavors to settle and the chili to thicken slightly. Serve hot, garnished with fresh cilantro or shredded cheese for added flavor and presentation. Enjoy your hearty and flavorful chili!
Ingredient Swaps
- For a vegetarian version, substitute the beef chuck with additional black beans or a meat alternative, such as crumbled tofu or tempeh.
- If you prefer a milder flavor, reduce or eliminate the cayenne pepper and opt for a mild chili powder.
- Use vegetable broth instead of beef broth for a vegetarian-friendly option.
- Replace canned pumpkin puree with fresh pumpkin or butternut squash puree if available and in season.
You Must Know
- Choose Quality Beef: Opt for a well-marbled beef chuck to guarantee a tender and flavorful chili. The marbling helps keep the beef juicy and succulent after the long cooking process.
- Use Fresh Spices: For the most robust flavor, use fresh spices when making your chili. This includes chili powder, ground cumin, smoked paprika, and cayenne pepper. Fresh spices can greatly enhance the overall taste of the dish.
- Sauté Onions Until Translucent: Make certain to cook the diced onions and minced garlic until the onions are translucent. This step is essential as it develops a sweet and mellow base flavor that complements the other ingredients.
- Simmer for Full Flavor: Allow the chili to simmer for the full 90 minutes. This prolonged cooking time allows the beef to become tender and the flavors to meld together, resulting in a rich and hearty dish.
- Let Chili Rest: After cooking, let the chili rest for 10 minutes before serving. This resting period allows the flavors to settle and intensify, giving you a more flavorful and satisfying meal.
Serving Tips
- Serve with warm cornbread or crusty bread for a hearty accompaniment.
- Top with chopped fresh cilantro and a dollop of sour cream for added flavor.
- Pair with a side of steamed rice or quinoa to make a complete meal.
- Garnish with shredded cheese and avocado slices for extra richness and creaminess.
- Enjoy with a cold beer or a glass of red wine for a perfect match.
Storage & Make-Ahead
Black Beans Chili with Pumpkin and Beef Chuck can be stored in the refrigerator for up to 3-4 days.
For make-ahead convenience, it freezes well for up to 3 months.
Allow the chili to cool completely before transferring it to airtight containers for ideal storage and reheating.
Reheating
To gently reheat Black Beans Chili, use a microwave on medium power.
Use an oven set to 300°F.
Alternatively, use a stovetop over low heat, stirring occasionally to guarantee even warming.
Cultural Significance of Chili
Although often considered a quintessentially American dish, chili has roots that spread far and wide, capturing the hearts and palates of many cultures.
I remember my first bite of chili, the robust flavors of spices dancing on my tongue, a warm embrace after a long day.
Each spoonful tells a story, whispering tales of cowboys around campfires or bustling Mexican markets where the aroma of chilies hangs thick in the air.
The heat from the cayenne pepper mingles with hints of smoky paprika, transporting me to sun-soaked landscapes. As I savor every spoonful, I’m reminded of communal gatherings where chili pots bubble with laughter and camaraderie.
It’s more than just a meal; it’s a shared experience, a flavorful journey through time.
Final Thoughts
Give this Black Beans Chili with Pumpkin and Beef Chuck a try for a cozy meal that’s perfect for any occasion! Feel free to tweak the spices to make it your own, and enjoy the rich, hearty flavors.
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Pot?
Absolutely, you can use a slow cooker! I love how it fills the kitchen with mouthwatering aromas. Just brown the beef first, then toss everything in. Let it cook on low for 6-8 hours. Enjoy!
Is This Chili Recipe Gluten-Free?
Yes, it’s gluten-free! I remember the aroma of spices melding together; no gluten sneaked its way in. Just check your beef broth’s label to be sure. The rich, hearty flavors will dance on your taste buds!
How Spicy Is This Chili on a Scale of 1-10?
I’d rate this chili’s spice level around a 6. The cayenne pepper gives it a warm kick, while the smoked paprika adds depth. I found the heat lingers pleasantly, just enough to tickle your taste buds.
Can I Substitute Fresh Pumpkin for Canned Puree?
I’ve swapped fresh pumpkin for canned before and loved the result. Roast the pumpkin first to bring out its natural sweetness. The aroma of caramelized pumpkin fills the kitchen, adding a delightful depth to each spoonful.
What Wine Pairs Well With This Chili Dish?
I suggest a bold Malbec; its rich, velvety texture complements the chili’s hearty flavors. Picture yourself savoring the wine’s dark fruit notes mingling with the dish’s warmth, creating a comforting autumnal feast for the senses.
Black Beans Chili with Pumpkin and Beef Chuck
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 can opener
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 pound beef chuck cubed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 1 cup canned pumpkin puree
- 2 cup beef broth
- 1 can black beans 15 ounces, drained and rinsed
- 1 can diced tomatoes 14.5 ounces
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef chuck to the pot and brown all sides, then remove and set aside.
- In the same pot, add diced onion and minced garlic, sauté until the onion is translucent.
- Stir in pumpkin puree, beef broth, black beans, and diced tomatoes.
- Return browned beef chuck to the pot.
- Add chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer the chili for 90 minutes, stirring occasionally.
- Remove the pot from heat and let the chili rest for 10 minutes before serving.
Notes
