Aztec Chili | Schnucks

Aztec Chili

Beef, Flavors Of Fall, One-Pot Wonder, Soup & Chili

Need dinner plans? Try this Aztec chili!

1H 10M


Need dinner plans? Try this Aztec chili!


  • 2 tbsp. olive oil
  • 2 lb. lean ground beef
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 fresh poblano pepper, finely diced
  • 1 red bell pepper, seeded and diced
  • 1/2 tsp. unsweetened cocoa powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. oregano
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • 32 oz. chicken stock
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) pumpkin puree
  • 1 can (15 oz.) pinto beans, rinsed and drained


  1. In a heavy bottom stock pot, heat oil over medium-high heat and cook beef for 5 minutes, or until lightly browned. Strain and set aside.
  2. In the same pot, heat the remaining oil and add onion, garlic, poblano and pepper. Cook and stir for 5 minutes or until tender.
  3. Stir in cocoa powder, cumin, oregano, cinnamon and cayenne. Add broth and tomatoes. Bring to a boil then reduce heat and simmer covered for 10 minutes, or until beef is tender.
  4. Stir in pumpkin, beans, and desired amount of salt and black pepper, heat through.
  5. If desired, top with fresh cilantro, tortilla strips and sour cream.