Description
Chili in a Pumpkin is a delightful twist on traditional chili, perfect for autumn gatherings or cozy family dinners. This hearty dish combines savory ground beef, kidney beans, and diced pumpkin, simmered to perfection with aromatic spices. The chili is served warm inside a roasted sugar pumpkin, creating an eye-catching centerpiece that’s as delicious as it is festive. With melty cheddar on top and a dollop of sour cream, this recipe invites warmth and comfort to your table. Enjoy this unique culinary experience that brings together seasonal flavors and vibrant presentation.
Ingredients
Scale
- 1 small sugar pumpkin (3–4 pounds)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 yellow onion
- 2 cloves garlic
- 14.5 ounces diced tomatoes
- 15 ounces kidney beans
- 1 cup beef broth
- Chili powder
- Cumin
- Smoked paprika
- Cayenne pepper
- Salt
- Black pepper
- 1 cup shredded sharp cheddar cheese
- Sour cream for serving
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place halved pumpkins cut-side up and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Brown the ground beef and drain excess fat.
- Add chopped onion and cook until softened (5-7 minutes). Stir in minced garlic for another minute.
- Mix in diced tomatoes, kidney beans, beef broth, and spices; simmer on low for at least 20 minutes.
- Scoop out some pumpkin flesh from the roasted halves and dice it into the chili mixture.
- Fill the pumpkin halves with chili and top with cheese. Return to the oven for 5-10 minutes until cheese melts.
- Serve immediately with sour cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 33g
- Cholesterol: 90mg