Pumpkin Chili

Pumpkin Chili is hearty, flavorful, and perfect for the fall season. This cool weather recipe is very comforting and only takes about 30 minutes to make.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 175kcal

Author: Karin and Ken

Ingredients

1 lb ground beef
1 Tablespoon olive oil
1 cup bell peppers diced
1 small onion diced
1 teaspoon garlic powder or 3 cloves garlic, minced
1 Tablespoon chili powder
3 teaspoons cumin
1 can (15 oz) pumpkin puree plain
1 can (15 oz) pinto beans rinsed and drained
1 can (15 oz) black beans rinsed and drained
1 can (28 oz) diced tomatoes do not drain
¼ cup water
salt to taste
pepper to taste

Optional Garnishes

pumpkin seeds
white cheddar cheese
parsley

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Instructions

In a dutch oven or large sauce pan, cook ground beef over medium high heat until browned and fully cooked. Remove from the pan and set aside.
Add oil using the same pan.
Cook bell peppers and onions until tender.
Add garlic and cook for one minute.
Return meat to pan and add pumpkin puree, pinto beans, black beans, tomatoes and water. Stir to combine.
Add chili powder, cumin and garlic powder.
Bring to a simmer, cover and cook for about 20 minutes. You can add more water if needed.
Serve with fresh salad and warm bread and butter.
Enjoy every bite!

Notes

Tips

Read the pumpkin puree label carefully and make sure you get PLAIN pumpkin puree.
You can use any bell peppers for this recipe! A combination of colors makes for a beautiful presentation.
You can substitute the ground beef for turkey, if desired or even make this vegetarian by skipping the meat completely.
The combination of pinto and black beans gives this dish a little variety, but you can use any combination of beans you prefer.
This dish freezes great! Make a double batch, and store in freezer bags for an extra quick meal for back to school.

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