Happy National Pumpkin Day, Bumpkins!
…And happy Tuesday, all! National Pumpkin Day was actually yesterday, but since I’m writing this recipe on Monday, I think the sharing of it and the acknowledgement of the food holiday past is qualified.
Besides, pumpkin is a staple from now through early November (and beyond, if you’re me), so celebrating our favorite fall gourd needs no special calendar occasion.
Celebrate we will with this hearty, cozy, vegetarian One Pot Baked Beef and Pumpkin Chili Mac. When I’m in doubt of a dinner plan, I go with a saucy baked pasta dish. This beauty combines a gooey mac and cheese with a savory bowl of chili to create a warming and delightful meal prep, hosting main, or emergency freezer meal.
You can make this fully vegetarian with plant-based ground beef, or peruse the omnivore route with a slab of actual beef. Either way, we’ll spice it up real good and create a creamy sauce with pumpkin puree and melty cheese. Whichever culinary way you and yours lean, this will be well loved by all.
Even the next day.
You Got Beef With Me?
Most of my baked macs follow a similar formula, except the sauce in this one is less cream-heavy and more tomato-y and, of course, pumpkin-laced. Don’t worry. We ain’t making some weird pumpkin pie over here. That’s what my Chai Spiced Pumpkin Pie is for.
First, dice up some onions and saute in a large oven-safe skillet with your ground beef(less) and an array of spices: smoked paprika, chipotle chili powder, garlic powder, and a slight touch of cinnamon and nutmeg. Stir until browned and fragrant.
Tip: Using regular ground beef? Drop the olive oil to 1 tablespoon. You may also need to drain out some of the beef fat if you’re using a less lean block.
Swirl in a big blob of tomato paste next, until incorporated with the beef.
Dump in your pasta and a few cups of broth or water. Bring to a simmer and cook uncovered, stirring often, about two minutes fewer than directed for “al dente” on your pasta box. This could be anywhere from 6-10 minutes depending on the cut of pasta you use.
Tip: I swear by shellbows (lumache and pipe rigate are sister pastas and are the shapes’ government names) for any type of mac. Cavatappi, classic elbows, or medium shells are great too!
When the noodles are soft, stir in pumpkin puree, cheddar cheese, and black beans. Season one last time with salt and pepper.
Throw a bunch more cheddar and jack cheeses on top, then bake at 425 for 10-15 minutes until oozy, gooey, and bubbly.
To serve, I like simplicity, so a little chopped cilantro and some sliced hot peppers. A dab of sour cream or Greek yogurt is a nice, cool contrast to the kick in the noods.
Leftovers? Chili mac keeps great for up to 5 days in the fridge. You can also freeze individual portions for up to 3 months. Thaw in the fridge overnight and warm in the microwave, with 1-2 tablespoons water or broth, in 30 second increments until warm.
Serving suggestions? A crisp beer, steamed broccoli, and maybe a chopped Guacamole Salad on the side!
Enjoy, fellas!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Baby, it’s…chilly…outside:
Chipotle Queso White Bean Chili
Quick and Cozy Sweet Potato Black Bean Chili
one pot baked beef and pumpkin chili mac
Ingredients
- 1 lb vegetarian or regular beef
- 1/2 medium yellow onion, diced
- 1 1/2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
- pinch nutmeg
- 1/4 cup tomato paste
- 1 lb short-cut pasta
- 4 cup vegetable broth or water
- 1 cup pumpkin puree
- 1 can black beans, drained
- 2 cups sharp cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- chopped cilantro and jalapeños, to serve
Instructions
- Preheat oven to 425 degrees.
- Heat 2 tablespoons olive oil in an oven-friendly skillet over medium heat. Toss in the onion, beef, smoked paprika, chipotle chili powder, garlic powder, cinnamon, and nutmeg. Season with salt and pepper and cook, stirring, until the beef is browned, about 8-10 minutes.
- Swirl the tomato paste into the mixture, then dump in the pasta and the broth/water. Bring to a simmer and cook two minutes shorter than the "al dente" directions on the pasta box. Stir often. If the liquid is boiling too aggressively, reduce the heat, and add more broth or water as needed. Do not drain any remaining water!
- When the pasta is soft, stir in the pumpkin puree, black beans, and 1 cup of the cheddar cheese until the cheese melts. Taste and adjust salt and pepper.
- Top the pasta with the remaining cheddar and the jack cheese. Bake 10-15 minutes until the cheese is melted and bubbly. Divide into bowls and serve HOT with chopped cilantro and jalapeño peppers, as desired.
