Stovetop Pork and Beef Chili with Pumpkin Puree
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This pork chili is made with a combo of pork and beef, bell peppers, beans and my secret weapon, pumpkin puree. The two meats make the broth incredibly rich and flavorful and the pumpkin adds a velvety texture that melts in your mouth.
This is one of my favorite things to make when the weather starts getting cold. I start it in the morning and let it simmer on super low heat throughout the day until dinner is ready. My family loves it because there’s so many different ways to serve; my favorite is a little Greek yogurt and shredded cheese.
For more soup and chili recipes, try chicken enchilada soup, instant pot turkey chili and chicken gnocchi soup.
Why you’ll love this recipe
- 30 grams of protein.
- Requires minimal effort.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this great chili recipe. See the recipe card below for the full ingredients list and instructions.
- Ground Pork and Ground Beef: any ground meat will work but the mix of pork and beef makes this a super rich and flavorful chili with great macros.
- Fresh Garlic: if using garlic powder, do about half the amount.
- Red Bell Pepper: I kept the veggies simple with just bell peppers. Feel free to add your favorite veggies.
- Green Bell Pepper
- Yellow Onion
- Low Sodium Beef Broth: you can use chicken broth or chicken stock but I recommend beef broth for the richer flavor.
- Fire Roasted Tomatoes: I like fire roasted because it adds a ton of flavor. You can use regular diced tomatoes and add a can of green chilies.
- Tomato Paste
- Pumpkin Puree: this is my secret ingredient to a rich and thick chili. You can’t taste the pumpkin but it gives a beautiful, silky texture.
- Pinto Beans: I used Bush’s pinto chili beans, with sauce. You can use any type of beans or chili beans in sauce. Garbanzo beans, kidney beans, black beans and white beans are all great.
Variations
- Add a sprinkle of cheddar cheese, tortilla chips and sour cream, prior to serving.
- Adjust the spice level by adding hot peppers, hot sauce or cayenne pepper.
Dietary Modifications
- This recipe is both dairy and gluten-free.
How to make this ground pork chili recipe (a visual step-by-step guide):
Step 1: brown pork and beef
Heat a large dutch oven or large pot over medium heat. Add the olive oil, pork and beef and cook breaking into small pieces (image 1). When halfway cooked, add the garlic, red and green bell pepper and onion and continue cooking and stirring until the meat is browned through (image 2). Add the chili powder, cumin, paprika and salt and stir to combine (image 3). Pour in the broth, tomatoes and tomato paste (image 4). Bring to boil and then lower to simmer, cover and simmer for 1 to 1 ½ hours to allow the flavors to meld. Stir every so often.
Step 2: add pumpkin and beans
Remove the lid and add the pumpkin puree and beans with sauce to the chili (image 5) and stir to combine. Simmer for an additional 15-20 minutes to heat through (image 6). When ready to serve, serve with chopped red onions, cilantro or green onions, cheese or on it’s own.
Expert Tip!
This chili gets better the longer it sits. Start it in the morning and let it simmer on low all day long for the best flavor.
Recipe FAQs
Serve this with shredded cheese, tortilla chips or red and green onions.
This is even better the day after! Reheat over the stove top. Chili is amazing for meal prep because it just gets better and better each day.
Sure! Use all beef, pork, turkey or whatever combo you desire! This would also be terrific with ground bison.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Pork Chili
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Ingredients
- 1/2 Tbsp. olive oil
- 16 oz. ground pork
- 16 oz. ground beef (96/3)
- 3 cloves fresh garlic minced
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 small yellow onion chopped
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. paprika
- 2 tsp. salt
- 2.5 cups low sodium beef broth
- 2 cans fire roasted tomatoes (14.5 oz. each)
- 2 Tbsp. tomato paste
- 1/2 cup pumpkin puree 150g
- 1 can Bush's Pinto Chili Beans, with sauce 16 oz.
Instructions
- Heat a large dutch oven or soup pot over medium heat. Add the olive oil, pork and beef and cook, breaking into bite-size pieces. When halfway cooked, add the garlic, red and green bell pepper and onion and continue cooking and stirring until the meat is browned through.
- Add the chili powder, cumin, paprika, salt and stir to combine. Pour in the broth, tomatoes and tomato paste. Bring to boil and then lower to simmer, cover and simmer for 1 to 1 ½ hours to allow the flavors to meld. Stir every so often.
- Remove the lid and add the pumpkin puree and beans with the sauce to the chili and stir to combine. Simmer for an additional 15-20 minutes to heat through.
- When ready to serve, serve with chopped red onions, cilantro or green onions, cheese or on it’s own.
Notes
- Adjust seasonings to taste, I like to add a little black pepper and hot sauce.
- Nutritional information is an estimate and will vary with substitutions.
