Pumpkin Chili – Pumpkin isn’t just for dessert! This is a savory, filling meal you’ll make over and over.
Funny story. I had a coupon for 5% off canned pumpkin. I also had a coupon for $1 off 3 cans of pumpkin. I’m no couponing expert, but when I used these coupons together on top of pumpkin already being on sale, I felt like I was getting a smokin’ deal.
Fast forward to me at the checkout line. The cashier (whom I love) scanned the pumpkin with a bewildered look on her face. “What do you make with this?” She asked. “The only thing I’ve ever had is pumpkin bread.”
My heart broke for her.
WHAT!? What about pumpkin chocolate chip muffins? Or pumpkin cake? Or, pancakes? Or waffles? Or doughnuts!? WHERE HAVE YOU BEEN LIVING ALL YOUR LIFE? I wanted to ask. Then, I wanted to bring her home with me and give her a pumpkin taste testing and a big comfort hug once she realized what a deprived life she’s been living till now. Not to be dramatic, or anything.
Instead, I wrangled two babies, REMEMBERED to use my coupons(!!!), and rushed home to make pumpkin chili. Because, as much as I loooooove pumpkin sweets and treats, pumpkin is delicious in savory dishes too. This chili is a perfect example. Truth be told, you actually don’t even really know it’s there. Instead, you just get an extra layer of vegetable-y goodness, pretty color, and delicious flavor.
This would be a spectacular Halloween pre-trick-or-treating meal. Hearty, festive, and…well…not candy-ish.
As far as the spices go, if you’re not sure how “strong” you like your chili, start on the low end of the spices and work your way up. To change things up a bit, you can even add a pinch of cinnamon or even cocoa (as in Cincinnati chili). For a vegan version, simply skip the ground beef or feel free to add one more can of beans. Happy eating!
- 1lb ground beef*
- 1 green pepper, diced
- 1 onion, diced
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (15oz) can pumpkin puree (NOT pie filling)
- 1 (15oz) can pinto beans, not drained
- 1 (15oz) can black beans, not drained
- 1 (28oz) can diced tomatoes, not drained
- salt and pepper, to taste
- olive oil
- fresh cilantro
- sour cream, yogurt, or cheese*
- tortilla chips
- anything else you fancy
- In a large soup pot, brown ground beef with pepper, onion, and a drizzle of olive oil. As the meat and veggies are cooking, sprinkle over chili powder, cumin, garlic powder, onion, powder, and a healthy pinch of salt and pepper. When the meat is cooked through, and the veggies are tender, add pumpkin puree, undrained beans, and the tomatoes with their juice to the pan. Cover and simmer until ready to eat.