Now that it’s chilly outside and it’s pumpkin season, I thought I’d share this delicious chili recipe with you. Honestly, I first tried pumpkin chili about a year ago and I was hooked. My sister-in-law made it and it was so delicious. It’s sweet, yet savory which is right up my alley. I’ve made a few changes to the recipe and you can do the same. I love how versatile chili can be!
All you need is a few pantry staples that you probably already have on hand. I usually use black beans and kidney beans in my chili recipes, but you can add any kind that you prefer.
Also, this chili is best after the second day. So I recommend making this a day ahead of your planned meal schedule.
Autumn Pumpkin Chili
Ingredients
- 1 lb. ground beef (I don’t normally drain the fat)
- 1 diced onion
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. onion powder
- 2 garlic cloves (minced)
- 1 (15oz.) pumpkin purée (not pie filling)
- 1 (15oz.) can black beans (not drained)
- 1 (15oz.) can baked beans (not drained)
- 1 (28oz.) can diced tomatoes (not drained) I like the sweet onion
- 2 cups of chicken broth (optional)
- Salt & Pepper to taste
Directions
- Brown the ground beef in a large stockpot. You can drain the fat if you prefer. Add the diced onion and cook till translucent.
- Add spices and mix thoroughly.
- Add the pumpkin, beans and tomatoes to the meat.
- Add salt and pepper to taste.
- If you like you chili thick, you can omit the chicken broth. I thinned mine a little with about 2 cups of broth.
This chili pairs nicely with corn bread or crackers. We like to add shredded cheddar cheese as well as sour cream on top. Enjoy this soup on a cold, fall evening with the family!
I would love to know if you made this and what you would do differently!
With love,
This Farmhouse Wife