This hearty chili is a nice way to whip something up for the autumnal spirit that isn’t a sweet treat. Pumpkin adds a nutritional boost of fiber & vitamin A as well as an appealing texture and density to the base of the chili that is different from any other style of I’ve tried. This pot of protein & veggie packed deliciousness will keep you going for a long while. Have it over greens, on top of rice or quinoa, or translated into a nacho, taco or quesadilla recipe. I loved the break from the spice comfort zone with the addition of pumpkin pie spice (cinnamon, nutmeg, cloves, ginger) that added an intriguing, warming flavor reminiscent of Indian food. This one is a keeper.
makes about 8 large servings
1 green bell pepper
3 jalapeño peppers
2 cloves garlic
1 yellow onion
2 lbs ground beef (The tastebuds of this kitchen are fortunate enough to have access to grassfed cows only feet away!)
2 (15 oz) cans beans of choice, drained (we used black & kidney)
28 oz canned diced tomatoes, liquid included
2 (16 oz) can tomato sauce
16 oz can pumpkin puree
1 sugar pumpkin, roasted, seeded and squash removed (Optional-you could use another can of pumpkin puree. I just cut the pumpkin in half, seed it, and roast it with cut side face down at 400 F until soft)
1/4 cup honey
3 tbs chili powder
2 tbs pumpkin pie spice
1 tsp cumin
2 tsp sea salt
1/ Saute garlic, onion, peppers in 1 tbs oil until soft. Add in chili powder, pumpkin pie spice, and cumin to saute with veggies. Add in ground beef and brown until thoroughly cooked.
2/ Stir in pumpkin puree & fresh roast pumpkin. Add in honey. Pour in diced tomatoes, tomato sauce, and drained/rinsed beans. Add salt.
3/ Let mixture simmer for about 10-15 minutes. Serve and garnish with chopped red onion, green onion, or cilantro!
For a vegetarian version of this recipe, the meat could be substituted with chopped mushrooms, extra beans, or cubed butternut squash or potatoes.