Pumpkin recipes don’t always have to be sweet, they can be savory too! Every fall I see pumpkin chili recipes floating around and I finally decided to make it the entree portion of this #PumpkinSeries I am doing this year!
Don’t worry, your chili will not come out tasting like pumpkin spice. The pumpkin puree adds a nice creamy texture, and I may be adding it to all my chili in the future!
Just a heads up I made a double batch of this to take some to family, so the portion size is huge! Feel free to cut this recipe in half if you don’t need that much.
Ingredients:
- 2-2.5 lbs. ground beef
- 2 sweet onions, diced
- 2 green peppers, diced
- 2 teaspoon cinnamon
- Cinnamon Stick
- 4 tablespoons chili powder
- 4 tablespoons cumin
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 15 oz. cans pure pumpkin (NOT pumpkin pie filling)
- 2 15 oz. cans black beans
- 2 15 oz. cans pinto beans
- 2 28 oz. cans diced tomatoes, not drained
- Pinch of red pepper flakes if you prefer a little heat
- Additional salt and pepper to taste
- Olive oil
Directions:
- In a large soup pot (Here is my favorite inexpensive one) brown the ground beef with the onion and pepper in some olive oil
- Add all the seasonings and stir as the meat cooks
- Once the meat is fully cooked, add the pumpkin puree, tomatoes, beans, and one cinnamon stick
- Cover and simmer on low for 30 min, stirring occasionally
- Serve with crackers, cheese, and cornbread
- Enjoy!
//
Leave a Reply