Weeknight Pumpkin Chili

• servings: 4 servings

Ingredients

2 Tbsp. extra-virgin olive oil

1 onion, coarsely chopped

1 medium jalapeño, coarsely chopped, plus more thinly sliced for serving

4 garlic cloves, thinly sliced

1 15-oz. can pumpkin purée

2 tsp. smoked paprika

1½ tsp. ground cumin

1 lb. ground beef

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

3 Tbsp. Worcestershire sauce, divided

Freshly ground pepper

1 15-oz. can black beans, rinsed

1 15 oz. can pinto beans, rinsed

4 cups low-sodium chicken broth

Sour cream and unsalted, roasted pumpkin seeds (pepitas; for serving)

Directions

Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 1 onion, coarsely chopped, and 1 medium jalapeño, coarsely chopped; cook, stirring often, until slightly softened, 3–4 minutes.

Add 4 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can pumpkin purée, 2 tsp. smoked paprika, and 1½ tsp. ground cumin and cook, stirring often, until some of the liquid in purée has evaporated, 3–4 minutes.

Add 1 lb. ground beef, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 Tbsp. Worcestershire sauce; season generously with freshly ground pepper. Cook, breaking up beef with a wooden spoon and stirring often, until meat is cooked through and incorporated into purée to create a thick paste, about 5 minutes.

Add one 15-oz. can black beans, rinsed, one 15 oz. can pinto beans, rinsed, and 4 cups low-sodium chicken broth. Increase heat to high and bring to a boil. Reduce heat so mixture is at a simmer and cook, stirring occasionally, until thickened to the consistency of chili, 15–18 minutes. Stir in remaining 1 Tbsp. Worcestershire sauce.

To serve, ladle chili into bowls and top each with a dollop of sour cream; scatter unsalted, roasted pumpkin seeds (pepitas) and thinly sliced jalapeños over.