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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Do you add pumpkin to any unusual dishes? Ever tried it in chili? Share below!
Yarrow Herb Profile
This looks amazing. Do you think this would work in a crock pot?
Thanks for this recipe! 🙂 My question is how would you freeze it? Is it OK in plastic bags or with it being tomato (acid-y) based it must be in glass jars? Thanks!
I freeze in glass jars or medical grade silicon or stainless steel containers
This recipe is awesome! The pumpkin is subtle as well as the cinnamon, a perfect blend! I added a very mild chili pepper from my garden and it was the perfect amount of spice and flavor. I’d like to experiment with adding bell peppers to this chili.
Great recipe, tasted delicious, my only issue was the tablespoon of chilli powder made for one super spicy chilli, perhaps a revision to that could be considered, I barely finish my serving and my wife actually couldn’t eat hers after one bite.
This chili rocks! Even my SAD diet mother-in-law loves it! It’s especially good with sour cream on top.
i had so much pumpkin, i started using pumpkin sauce instead of apple sauce in the muffin recipe. It worked great,.
YES! I would add pumpkin to everything if I could. And if it was available year round. I’ve started making a chili with pumpkin and beets. Sounds weird but kids and husbands alike eat it and ask for more!
I made this recipe last night, and it was delicious! The pumpkin flavor was too weird for my husband, who is very picky, but the fact that he made it three bites in was noteworthy. 🙂 I didn’t change a thing in the recipe (had to give it a fair shot as-is before modifying it), and it was just fine. The optional topping I didn’t include was green onions.
This recipe will go on my meal rotation list for winter! It is so unbelievably easy and quick for such a healthy, hearty meal, and doesn’t dirty a lot of dishes. Thank you, Katie! I’m going to go eat some now and see if it’s even better the second day… 😀
I’m so intrigued & excited to try this out. The only savory pumpkin I really have is in soup so this is a heartier 1 pot meal for me & my family. Thanks for sharing!
thanks for sharing recipe.its looking so delicious.