Pumpkin Chili
Pumpkin Chili is the perfect fall recipe combining flavorful spices with creamy pumpkin puree for a delicious dinner that only requires 15 minutes of prep time. Let it simmer on the stove for 15 minutes, cook it in an Instant Pot in 10 minutes, or let it simmer all day in a slow cooker. No matter the cooking method, you're going to love the flavor of this easy fall chili recipe!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 2 cloves garlic, minced
- 14.5 ounce can diced tomatoes
- 15 ounce can kidney beans
- 29 ounce can tomato sauce
- 4 ounce can diced green chilies
- 15 ounce can pumpkin puree
- 2 jalapenos, minced
- 2 teaspoons chili powder
- ½ teaspoon crushed red pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon sugar
Optional Toppings
- cheddar cheese, shredded
- avocado, diced
- fresh cilantro, chopped
Instructions
- Add the olive oil to a large skillet on the stove over medium-high heat.
- Add the onion and green bell pepper, cook 4-5 minutes, then add the garlic and cook for an additional minute. Add the ground beef and cook through until no longer pink. Drain any grease from the skillet.
- While the meat is cooking, add the diced tomatoes, kidney beans, tomato sauce, green chilies, pumpkin puree and minced jalapenos to a slow cooker. Add the cooked ground beef mixture.
- Add the chili powder, crushed red pepper, cinnamon, nutmeg, allspice, ginger, cumin, salt and sugar. Stir until everything is combined.
- Cook on high for 3-4 hours, or on low 6-8 hours. Ladle into bowls and serve with your choice of toppings.
Notes
- To make this recipe vegetarian, substitute ground beef with meatless crumbles or soy chorizo.
- This recipe is naturally gluten-free.
- Nutritional information provided does not include optional toppings.
- To make this recipe on the stove or an Instant Pot, refer to the instructions in the blog post above.
- Place any leftover cooked chili in an airtight container in the refrigerator for up to 7 days. To reheat the chili, add it to a pot on the stove over medium-high heat and stir occasionally for 8-10 minutes. You can also reheat it in the microwave. Place the chili in a microwave-safe bowl, microwave for 2 minutes, stir the chili, then microwave for an additional minute.
Nutrition Facts
Serving 4servingCalories 282kcal (14%)Carbohydrates 26g (9%)Protein 15g (30%)Fat 14g (22%)Saturated Fat 5g (25%)Polyunsaturated Fat 1gMonounsaturated Fat 6gTrans Fat 1gCholesterol 40mg (13%)Sodium 1088mg (45%)Potassium 897mg (26%)Fiber 8g (32%)Sugar 11g (12%)Vitamin A 9074mg (181%)Vitamin C 37mg (45%)Calcium 85mg (9%)Iron 4mg (22%)
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