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Cozy Cider-Glazed Pumpkin Chili: Easy One-Pot Fall Dinner

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A rich, slightly sweet, and deeply savory chili made with pumpkin puree, apple cider, and a caramelized cider glaze. This one-pot wonder is perfect for fall gatherings, game days, and cozy weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1.5 pounds ground beef (80/20 works well, or use ground turkey for a lighter option)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 oz) diced tomatoes (fire-roasted adds great flavor)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup apple cider (unfiltered is best)
  • 1 cup beef broth (or chicken broth)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • 1/4 cup apple cider (for glaze)
  • 2 tablespoons brown sugar (packed, for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • Sour cream or Greek yogurt (for topping, optional)
  • Shredded cheddar cheese (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Green onions, sliced (for topping, optional)
  • Crumbled tortilla chips (for topping, optional)

Instructions

  1. Brown the meat and aromatics: Heat the olive oil in your Dutch oven over medium-high heat. Add the diced onion and cook for 4-5 minutes until translucent and starting to brown. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes. Leave about a tablespoon of fat for flavor.
  2. Bloom the spices: Reduce the heat to medium. Add the chili powder, cumin, smoked paprika, cinnamon, nutmeg, and cayenne (if using). Stir constantly for about 1 minute to toast the spices.
  3. Add the liquids and pumpkin: Pour in the apple cider and beef broth, scraping the bottom of the pot to lift any browned bits. Add the pumpkin puree and diced tomatoes. Stir until well combined.
  4. Add the beans: Stir in the drained kidney beans and black beans. Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 minutes, stirring occasionally.
  5. Make the cider glaze: In a small bowl, whisk together the 1/4 cup apple cider, brown sugar, and apple cider vinegar. After the chili has simmered for 20 minutes, pour the glaze over the top. Do not stir it in immediately. Let it sit for 2-3 minutes, then gently fold it into the chili.
  6. Final simmer: Let the chili simmer for another 10 minutes uncovered. Taste and adjust salt and pepper. If too thick, add a splash more broth. If too thin, let it simmer a few minutes longer.
  7. Rest and serve: Remove the pot from the heat and let it rest for 5 minutes. Ladle into bowls and top with your favorite garnishes.

Notes

For best results, use 100% pumpkin puree (not pumpkin pie filling). Unfiltered apple cider from a local orchard adds deeper flavor. If using ground turkey, add an extra tablespoon of olive oil to keep it moist. The chili tastes even better the next day as flavors meld. For a vegetarian version, skip the meat and add an extra can of beans and diced sweet potatoes. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: pumpkin chili, cider glaze, one-pot chili, fall dinner, easy chili recipe, ground beef chili, pumpkin recipe, fall comfort food

Find it online: https://spoonluma.com/cozy-cider-glazed-pumpkin-chili-easy-one-pot-fall-dinner/