Pumpkin Chorizo Chili with Yogurt & Herbs

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warming pumpkin chorizo chili full of spices and tomatoes, topped with yogurt and fresh oregano

  • Author: Kayla Howey


  • ¾ lb raw chorizo
  • 1 onion, thinly sliced
  • 2 red peppers, thinly sliced
  • 2 red fresno chili peppers, minced
  • 2 garlic cloves, minced
  • 2 lbs ground beef
  • 1 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup apple cider
  • 1 (15 oz) can pumpkin puree
  • 1 (28oz) can diced tomatoes
  • 2 cups beef stock
  • 1 bay leaf
  • 2 sprigs fresh oregano
  • 1 (15oz) can cannellini beans, drained and rinsed


  • 12 cups greek yogurt
  • ½ lb cheddar cheese, shredded
  • thinly sliced scallions
  • thinly sliced red fresno chili peppers
  • oregano leaves


  1. Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add enough olive oil to coat the bottom. Use your hands to break apart the chorizo as you add it to the pot. Sear on all sides until caramelized and cooked through, breaking it apart even more with a wooden spoon as it cooks. Use a slotted spoon to transfer the chorizo to a plate. Set aside.
  2. To the same pot, add a drizzle more olive oil. Add the onion and red peppers. Sauté for about 8 minutes until tender and slightly caramelized. Stir in the chili peppers and garlic. Cook for another minute or so. Use your hands to break apart the ground beef as you add it in. Brown the beef on all sides.
  3. Add in the spices. Cook for another minute or so. Stir in the cider, pumpkin puree, diced tomatoes, beef stock, bay leaf, and oregano sprigs. Mix well and bring the mixture to a simmer.
  4. Cover the pot and simmer for 20 minutes on medium-low. Remove the lid and simmer for 20 more minutes, stirring often. Remove the bay leaf and oregano sprigs. Stir in the beans and heat through.
  5. Season the chili with salt to taste. Serve the chili with a dollop of yogurt, a handful of cheddar cheese, scallions, chili peppers, and oregano leaves on top.