Description
Blending the boldness of chili with the creaminess of mac and cheese, this dish gets an autumn upgrade with the subtle sweetness of pumpkin purée. It’s rich, satisfying, and perfect for family dinners, game days, or quick leftovers. The pumpkin doesn’t overpower—it just makes everything silkier and sneakily more nutritious.
Ingredients
1 lb ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt & pepper to taste
1 cup pumpkin purée
1 (15 oz) can diced tomatoes
2 cups beef or veggie broth
2 cups elbow macaroni (or gluten-free/keto pasta)
1 cup shredded cheddar cheese
Optional: chopped parsley, sour cream, or green onions for topping
Instructions
In a large pot, cook beef and onion over medium heat until browned. Add garlic and cook 1 minute more.
Stir in chili powder, cumin, paprika, salt, and pepper.
Add pumpkin, tomatoes (with juice), broth, and macaroni. Stir to combine.
Bring to a boil, reduce heat, and simmer uncovered for 10–12 minutes, or until pasta is tender.
Stir in shredded cheese until melted and creamy.
Serve warm with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 380
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 24g