The cooler weather has finally (somewhat) arrived where we are, so I’ve been making a lot more soups and stews. This chili was created as a way to use some of the 100 pound pumpkin we bought at the farmers market, and the kids really enjoyed it. For our son, who is on the GAPS protocol while we reverse his allergies, I reserve some of the browned meat and make his with just the broth and pumpkin, omitting the tomatoes, since he can’t have nightshades yet.
The optional hint of cinnamon adds a winter warmth, and the pumpkin sneaks in some added nutrition. Even if you aren’t a fan of pumpkin, I’d encourage you to try this recipe! It is simple, fast and delicious and definitely kid-approved at our house!
Pumpkin Chili Recipe
Ingredients
- 1 lb ground beef (or other ground meat of choice)
- 2 onions
- 1 (16oz) can diced tomatoes (drained)
- 1 (16oz) can tomato sauce
- 2 cups pumpkin puree
- 1 cup beef broth
- 1 tsp chili powder
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cinnamon
- 1 avocado (sliced, optional)
- shredded cheese (optional)
- sour cream (optional)
- green onions (chopped, optional)
Instructions
- In a large stock pot, brown the ground beef.
- While the beef is cooking, chop the onions.
- When beef is almost completely cooked, add the onions and cook until soft.
- Add the tomato products, pumpkin, stock, and spices and stir to combine.
- Simmer for 10-15 minutes or until heated through and flavors are incorporated.
- Top with sliced avocado, shredded cheese, sour cream, and sliced avocado if desired and enjoy!
Notes
Nutrition
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Two whole onions just turned it into onion stew. I would maybe try again with half an onion and other veggies or beans to mix it up a bit. Flavor was good though.
As I was making this, I was questioning how it would turn out because I was skeptical of how pumpkin would combine with savory stuff. But DAMN! This turned out amazing!!
this was amazing! I use diced tomatoes and chipotle and it gave it the perfect kick to balance out the sweet. =) definately making it again!
Katie,
Thanks for helping out a new wife!! This chili is healthy, delicious, and husband-approved 🙂
Katie,
This pumpkin chili is so delicious! I just made this for my family for dinner tonight and everyone really liked it! I love the pumpkin flavor and spice! I actually subbed the cinnamon for pumpkin pie spice and I will continue to do so! Thanks so much! We just started our grain free diet this week and I am enjoying all of your recipes!
I tweaked the receipe a bit, I added the spices after browning the bison continue stirring for 2 minutes….this really brings out the oils that are locked up in the spices, I also added a 2tsp of Oregano, Grandulated Garlic and a 1/2 tsp of Cumin, then the onion. After adding the balance of ingredients, I added a cup of ultra distilled vodka, this acts as a solvent that further extracts flavours from the spices and the tomato and pumpkin ( I learned this from a chef from Rome) Vodka has no real flavour of its own, and is used in many restaurants around the world…alcohol cooks of in just a few moments and adds a certain jenesequa to almost any sauce or soup.
Do u think I could make this with turkey meat and chicken stock?
Certainly! I have a good friend who does just that, and while it has a milder taste, it is stills very good.