Chili is one of those meals that has endless adaptations and still always seems to turn out just right. Pumpkin is the ultimate fall flavor and works deliciously in a chili! It adds a creamy richness and just a hint of flavor. It’s also a great source of fiber and nutrients like vitamins A and C and a great source of potassium!
Make this in the slow cooker or on the stovetop (instructions for both below). If you’re looking for a tasty dessert to pair with this dish, try our Pumpkin Spice Chia Pudding.
Replace Recipie Feat
Ingredients
- 1 pound ground beef, turkey or bison
- 1 onion chopped
- 1 yellow bell pepper chopped
- 4-6 cloves garlic minced
- 1 15 oz can organic pumpkin puree (NOT pumpkin pie filling!)
- 2 15 oz can black beans (kidney or pinto beans would also work)
- 1 14.5 oz can diced tomatoes
- 2 cups chicken, vegetable broth or water
- 2 tablespoons honey (optional)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon sea salt
Instructions
- Heat a large pot or skillet over medium heat. Add the ground beef, turkey, or bison, along with the onions, pepper and garlic. (If using turkey or bison, you may need to add a little olive oil to the pan as well.) Cook until the meat is browned and the onions are translucent. Drain any excess fat and return to pot or put in the slow cooker.
STOVE TOP
- Add the rest of the ingredients to the pot and stir until everything is well combined. Slow simmer on the stove over medium-low heat for ½ hr – 1 hr. Check about midway through cooking to see if additional liquid is needed. Add more broth or water if needed to reach your desired consistency.
SLOW COOKER
- Add the cooked meat mixture and the rest of the ingredients to the slow cooker and stir until everything is well combined. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours. Add additional liquid if needed.
- SERVE with your favorite chili toppings like cilantro or avocado.
Keywords: anti-inflammatory diet recipes, great source of fiber, pumpkin chili
