Now that the weather is finally turning chilly in Dallas, this warm and filling recipe will be making frequent appearances in my house! 

I recently made my pumpkin walnut chili as the main course at our Harry Potter Halloween party, and I even served it out of pumpkin-shaped soup bowls. It’s such a total crowd pleaser, my friend Sarah went back for seconds AND thirds! The best compliment you can give to a chef. 

Note that I use an Instant Pot to make this. You could easily adapt it for a crock pot if you don’t have one, though! 

Pumpkin Walnut Chili Recipe

Ingredients:

2 lbs Lean Ground Beef

6 Cups of Beef Broth

1 Can of Black Beans

1 Can of Red Kidney Beans

1 White Onion

1-2 Orange Bell Peppers

1 Cup of Walnuts (Ground)

¼ Cup of Roasted Pumpkin Seeds (Ground) 

½ Cup of Roasted Pumpkin Seeds (Whole)

15 oz Can of Pumpkin Purée

2 Tbsp Salt

1 Tbsp Black Pepper

1 Tbsp Chili Powder

2 Tbsp Paprika

2 Tbsp Red Pepper Flakes

3 Tbsp Garlic Powder

1-2 Tbsp Minced Garlic

Optional: Shredded Cheddar Cheese, Sour Cream, Chives, and Fritos for Serving 

 

Step 1: Chop your white onion and orange bell peppers.

Step 2: Put 1 cup of walnuts and ¼ cup of roasted pumpkin seeds in a blender and grind them into a chunky powdery mixture. 

Step 3: Put your 2 lbs of lean ground beef in the Instant Pot and set it to sauté. Season by sprinkling on some extra salt, pepper, and garlic (not the tablespoons you will use to season the broth later). Cook until it can easily break apart. Add ½ of your white onion. Cook until light brown. Do not drain. 

Step 4: Pour in 6 cups of beef broth. Add the other ½ of your white onion and chopped bell peppers.

Step 5: Season generously with salt, black pepper, chili powder, paprika, red pepper flakes, garlic powder, and minced garlic. Add your ground walnut powder. Add your other ½ cup of whole pumpkin seeds.

Step 6: Add the black beans and kidney beans at the top of the pot. This helps to ensure they won’t overcook and burst open.

Step 7: Set your Instant Pot to Soup for 4 minutes. Release pressure when it beeps. 

Step 8: After your chili has cooked, stir in the 15 oz can of pumpkin purée as a thickener.

Garnish with roasted pumpkin seeds and serve with optional shredded cheddar cheese, sour cream, and chives.