Weeknight Pumpkin Chili

Ingredients

For 4 servings

• •2 c. à soupe 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 c. à café smoked paprika
• •1.5 c. à café ground cumin
• •1 lb ground beef
• •2 c. à café Diamond Crystal or 1¼ tsp. Morton kosher salt
• •3 c. à soupe Worcestershire sauce, divided
• •Freshly ground pepper
• •1 15-oz. can black beans, rinsed
• •1 15 oz. can pinto beans, rinsed
• •4 tasse low-sodium chicken broth
• •Sour cream and unsalted, roasted pumpkin seeds (pepitas; for serving)

Method

1. 1.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.
2. 2.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.
3. 3.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.
4. 4.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.
5. 5.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.