Pumpkin Chili

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.

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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:

  1. In a large soup pot (Here is my favorite inexpensive one) brown the ground beef with the onion and pepper in some olive oil
  2. Add all the seasonings and stir as the meat cooks
  3. Once the meat is fully cooked, add the pumpkin puree, tomatoes, beans, and one cinnamon stick
  4. Cover and simmer on low for 30 min, stirring occasionally
  5. Serve with crackers, cheese, and cornbread
  6. Enjoy!

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