Pumpkin Chili
Pumpkin Chili
A can of pumpkin in this Pumpkin Chili adds a healthy boost of flavor and nutrients. Gluten-free, dairy-free, and easy to make vegetarian.


  • 1 pound ground beef or 2 (15 oz) cans beans
  • 1 large onion diced
  • 1 medium green bell pepper diced
  • 1 medium yellow bell pepper diced
  • 1-2 small jalapeños seeded & minced
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes with juices
  • 3 cups chicken broth no salt added, or water
  • 15 ounce pumpkin puree
  • 15 ounce black beans rinsed & drained


  1. Heat a Dutch oven or soup pot over medium-high heat. Add ground beef, onions, and bell peppers. Cook, breaking up meat, until meat is browned, about 10 minutes. Drain and return to pot.
  2. Stir in jalapeños, garlic, chili powder, cumin, paprika, and salt until fragrant, about 1 minute.
  3. Add diced tomatoes & juices, chicken broth (or water), and pumpkin. Stir well and bring to a boil which takes about 5-10 minutes.
  4. Reduce heat to a simmer and let simmer for about 45 minutes, stirring occasionally.
  5. Stir in black beans and add any additional seasoning if needed. Simmer for 10-15 minutes or longer if possible. If you cook longer than an hour, you might need to add more broth or water (1 cup at a time) depending on your desired consistency.
  6. Enjoy with desired toppings like cheese, green onions, or cornbread


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