It’s October, so pumpkin everything! Yes, even chili. ‘Tis the season, and in the effort to eat seasonal we’re going all pumpkin, all the time. I’m making pumpkin smoothies, pumpkin bread, pumpkin pancakes, so why not chili too?
Chili is one of those meals that has endless adaptations and still always seems to turn out just right, even with pumpkin. Especially with pumpkin! Pumpkin is the ultimate fall flavor and works deliciously in a chili! It adds a creamy richness, and just a hint of flavor. It’s also a great source of fiber and nutrients like vitamins A and C and a great source of potassium! And because around here when we can add extra seasonal veggies to something, we just do.
I prefer to make anything and everything possible in the slow cooker this time of year, but this could be made on the stove top as well, just like regular ‘ol non-pumpkin chili.
To make a vegetarian (and even healthier!) version, omit the meat and add 2 cups of cooked quinoa toward the end of the cooking time to make the chili heartier and to give it some substance beyond the beans.
Also, feel free to play around with the spices. Want it more pumpkin-ny? Add more pumpkin pie spice. More chili powder? Go for it. Chili recipes are always meant for experimentation!
Make sure you serve it with your favorite toppings, because chili is ALL about the toppings! My kids love sour cream and shredded cheddar, I’m partial to cilantro and avocado with everything, including this chili, of course! Tortilla or sweet potato chips go well along side this (or crushed on top) as well.
This recipe serves 4-6. I highly recommend doubling it!
Hearty Pumpkin Chili
Ingredients:
1 pound ground beef or turkey
1 medium onion, chopped
1 yellow bell pepper, chopped
4-6 cloves garlic, minced
1 (15 ounce) can of pumpkin puree (not pumpkin pie filling!)
2 (15 ounce) cans of black beans (kidney or pinto beans would also work)
1 (14.5 ounce) can diced tomatoes
1 1/2-2 cups chicken broth, vegetable broth or water
2 tablespoons honey
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon pumpkin pie spice
1 teaspoon sea salt
Directions:
Heat a large pot or skillet over medium heat. Add the ground beef or turkey, along with the onions, pepper and garlic. (If using turkey, you may need to add a little olive oil to the pan as well.) Cook until the meat is browned and the onions are translucent. Drain any excess fat and return to pot or put in the slow cooker.
STOVE TOP: Add the rest of the ingredients to the pot and stir until everything is well combined. Slow simmer on the stove over medium-low heat for 1-2 hours. Check about midway through cooking to see if additional liquid is needed. Add more broth or water if needed to reach your desired consistency.
SLOW COOKER: Add the beef or turkey mixture and the rest of the ingredients to the slow cooker and stir until everything is well combined. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours. Add additional liquid if needed.
SERVE with your favorite chili toppings like cilantro, avocado, shredded cheese, sour cream or crushed tortilla chips.
