Pumpkin Chili


There is no better fall flavor than pumpkin and no better cold weather, warm your bones dish than chili….this recipe marries the two! I loved coming back from work last week after bearing the windy cold and sitting down to this comforting, warming meal. If you like the spicy, zippy flavors of chili and the sweet, melty flavor of pumpkin than look no further. The pumpkin puree makes the chili have a velvet-like texture and the pumpkin pie spice adds an awakening sweet flavor. By using extra lean ground beef you can cut lots of calories to make this dish easy on your waistline! You can make this right on your stove or even in your crock pot!

Pumpkin Chili

1 pound extra lean ground beef

1 medium onion, chopped

2 cloves garlic, finely chopped

1 (14 oz) can diced tomatoes with juice

1 can black beans, drained

1 can kidney beans, drained

1 (15 ounce) can pumpkin puree

1 cup chicken stock

1/2 tablespoon chili powder

2 teaspoon cumin

1 tsp oregano

1 tsp red pepper flake

1.5 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 teaspoon pepper

hot sauce to taste

Brown the ground beef in a skillet over medium high heat. Drain excess fat. Add chopped garlic and onions and cook until translucent. Add your tomatoes, beans and pumpkin purée and stir until combined. Let simmer for 5 minutes before adding chicken stock and spices. Stir in chicken stock, spices and hot sauce to taste. Simmer, covered, on medium low for 30 minutes, stirring occasionally.





One thought on “Pumpkin Chili

  1. Pingback: 5 Dishes to Warm You Up This Winter | lace & lacquer

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