Past Recipes
Pumpkin, Beef, and Black Bean Chili

Pumpkin, Beef, and Black Bean Chili with White Cheddar and Crispy Tortillas

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It’s chilly outside, so of course, we’re making chili inside. This Southwestern version uses pumpkin purée for body and a touch of sweetness. We also add browned beef, black beans, and tomato, then simmer with aromatics until everything comes together. Let each person customize their bowls with crispy tortilla strips and chopped scallions.

  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 760
  • Protein 46g
  • Total Carb 53g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    • 1 can
    • black beans
  • scallions
    • 2
    • scallions
  • garlic
    • 2 cloves
    • garlic
  • lime
    • 1
    • lime
  • ground beef
    • 12 ounces
    • ground beef
  • chili powder
    • 1 teaspoon
    • chili powder
  • crushed tomatoes
    • 1 can
    • crushed tomatoes
  • pumpkin purée
    • 1/2 cup
    • pumpkin purée
  • corn tortillas
    • 2
    • corn tortillas
  • shredded white Cheddar cheese
    • 1 ounce
    • shredded white Cheddar cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • potato masher (optional)
  • 10" large pot
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Drain and rinse black beans; measure out 1 cup. Place half in a small bowl and, using a fork or potato masher, mash until almost smooth (leave remainder whole). Rinse all produce. Halve lime. Set aside 1 half for tortillas; cut remainder into wedges for serving. Trim and discard scallion roots and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Mince garlic.

  2. Brown beef

    Brown beef

    Pat beef dry with a paper towel. Heat ½ tablespoon olive oil in a large pot over medium-high heat. When oil is shimmering, add chili powder, garlic, and scallion whites and light greens; cook, stirring, until fragrant, about 1 minute. Add beef and season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until browned, about 5 minutes.

  3. Simmer chili

    Simmer chili

    To pot with beef, add crushed tomatoes, pumpkin purée, mashed and whole black beans, and 1 cup water, stirring to combine. Bring to a boil over high heat, then reduce heat to medium; simmer until flavors have melded, 10-15 minutes. Meanwhile, stack tortillas and cut into thin strips.

  4. Fry tortilla strips

    Fry tortilla strips

    Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add tortilla strips in a single layer and fry, working in batches as needed, until golden and crisp, about 2 minutes per side. Transfer to a paper towel–lined plate to drain. Season with juice of ½ lime and ⅛ teaspoon salt.

  5. Finish chili

    Finish chili

    Once chili has simmered, remove pot from heat and stir in half of scallion dark greens. Season with ½ teaspoon salt and pepper as desired.

  6. Plate chili

    Plate chili

    Divide pumpkin, beef, and black bean chili between serving bowls. Garnish with white Cheddar, crispy tortillas, and remaining scallion dark greens. Serve with lime wedges for squeezing over. Enjoy!

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