Pumpkin Chili Cheddar Web Top (Print)

Enjoy warm, savory chili with pumpkin, beans, beef and a melted cheddar web. Ideal for festive gatherings and cozy nights.

# Components:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 cups pumpkin, peeled and diced

→ Beans

07 - 1 can (15 ounces) black beans, drained and rinsed
08 - 1 can (15 ounces) kidney beans, drained and rinsed

→ Tomatoes & Liquids

09 - 1 can (15 ounces) diced tomatoes
10 - 2 cups low-sodium beef or vegetable broth

→ Spices

11 - 2 tablespoons tomato paste
12 - 2 teaspoons chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon ground cinnamon
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - Pinch cayenne pepper (optional)

→ Cheddar Web Top

19 - 1 1/2 cups sharp cheddar cheese, shredded

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, approximately 5 to 7 minutes. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic. Sauté until vegetables are softened, about 5 minutes.
03 - Incorporate diced pumpkin into the pot and cook for an additional 3 to 4 minutes.
04 - Stir in tomato paste, chili powder, ground cumin, smoked paprika, ground cinnamon, salt, black pepper, and cayenne pepper if desired. Coat the beef and vegetables evenly with the spice blend.
05 - Pour in diced tomatoes with their juice, black beans, kidney beans, and broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, stirring occasionally until pumpkin is tender and chili is thickened.
06 - Adjust salt, pepper, and spices to taste as needed.
07 - Ladle chili into ovenproof bowls. Top each serving with shredded cheddar cheese arranged in a web pattern using a piping bag or by forming concentric circles with intersecting lines.
08 - Place bowls under a preheated broiler for 2 to 3 minutes, or until cheddar cheese is melted and bubbling. Serve immediately while hot.

# Expert Advice:

01 -
  • Easy enough for busy weeknights
  • Family-friendly flavor that is not too spicy
  • Makes use of canned pantry items and fresh fall produce
  • Naturally gluten-free for all eaters
  • Fun cheddar cheese topping that adds a festive flair
02 -
  • High in protein and fiber so it will keep you full
  • Perfect for meal prep or freezing leftovers
  • Fun presentation makes it great for parties
03 -
  • Do not skip sautéing the tomato paste and spices in the pan. This develops rich depth and makes the chili taste homemade even if you use canned ingredients
  • Grating cheese yourself gives better melt and flavor than pre-shredded
  • Arrange the cheese web while the chili is hot so it sticks and melts evenly
  • If using canned beans rinse very well to avoid the tinny flavor
  • A piping bag makes the web cute but a fork or your fingers work well too

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