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
- 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)
- 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!
Do you add pumpkin to any unusual dishes? Ever tried it in chili? Share below!