Smoky Pumpkin Chili
Classic chili with a little bit of a fall twist. I promise this will be your new favorite chili recipe.
Y'all this is my new favorite chili. I know pumpkin gets a ton of play in the baked goods department this time of year, but, honestly, I rather have a hearty bowl of this chili over a pumpkin spice muffin any day. Now, before you exit the page in complete disgust that I would even think about adding pumpkin to chili - hear me out. I promise your chili won't end up tasting like a pumpkin spice latte.
Pumpkin is actually a part of the squash family and has somewhat of a mild flavor, making it a great addition to chili. The pumpkin also gives this chili a rich, creamy, hearty texture that I absolutely love.
To kick things up another notch, I added chipotle powder to give the chili a distinct smoky flavor that I think you'll love.
This a simple stove-top chili that takes around 30 minutes to make. Of course, the longer you let it simmer, the better it is and, as usual with soups and stews, it tastes even better the next day. You could also make this in the slow cooker if you needed and I've included instructions on how to do that below!
I hope you love this recipe as much as I do and if you make it I want to know! Leave a comment or tag me on Instagram with #allthehealthythings! I want to see what you're cooking up in the kitchen!
Want More? Check Out My Favorite Chili Recipes
Almost White Chicken Chili
Smoky Pumpkin Chili
- 1/2 tbsp avocado or coconut oil
- 1 lb ground beef
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 can green chilies
- 1 can fire-roasted canned tomatoes
- 1 can kidney beans
- 1 can pumpkin puree
- 1/2 cup beef or veggie broth
- 1 1/2 tbsp cumin
- 1 tbsp chili powder
- 2 tsp garlic powder
- 2 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne
- 1/4 tsp chipotle powder
- Heat the oil in a heavy bottomed pot over medium high heat. Once the oil is hot, add the peppers and onions and cook until they begin to turn translucent.
- Then add the ground beef, salt, and spices, breaking the beef up as it cooks. (If you're making this in the slow cooker, transfer the ground beef mixture to the slow cooker when the beef is finished cooking)
- Next, add in the green chilis, tomatoes, beans, pumpkin puree and veggie broth. Stir until well combined.
- Bring to a boil and then reduce the heat to low and let the chili simmer for 30-45 minutes. (If using a slow cooker - cook on low for 6-8 hours or high for 4-6 hours)
- Serve with your favorite toppings like avocado, cheddar, tortilla chips, or cilantro and enjoy!