Pumpkin chili on the stovetop or on the slow cooker, you pick! By now you probably know how much I love pumpkin. Actually, I’m not really sure I like it that much but I like to incorporate it to anything, plus, you know fall=pumpkin, right? Now, chili is another story… I do believe you can eat chilli any time of the year, although it feels more appropriate during the cooler weather. It’s very versatile, very simple to make, you can entertain with it. Make a big batch and you’ll have great leftovers.
There are many chili recipes around and you can definitely customize it to make it your own. Use this one as a guide and tweak it as you please. After all, it’s cooking, not baking, so ingredients and measurements can be easily adjusted.
While I was cooking my daughter kept asking “when is the chili going to be ready?”. When time came to eat, she not only had two but three servings! Definitely kid approved. I think it’s because it doesn’t have beans, I know it’s chili and it should but I’m not the biggest fan. Also, you can’t taste the pumpkin although it gives it a creamy consistency plus all the health benefits.
One of the reasons why it’s versatile it’s because you can make it on the stove or in the crockpot. I decided to do it on the stove because I had time and I love to cook. For a crockpot version you could through all the ingredients in the slowcooker and cook for about 6 hours on low. Another option would be to brown the veggies and the meat on the stop and then put everything in the slowcooker with the rest of the ingredients. Personally I think that if you have to use the stove first, then you can just finish this chili in 20 more minutes.
By the way, if you’re doing, or are a fan of, the whole 30, then you can use this chili recipe.
- 1 Tbsp coconut oil
- 1 large onion
- 1 bell pepper, diced
- 6 cloves garlic, minced
- 2 pounds grass-fed ground beef
- 1 28-oz can diced tomatoes
- 3-oz (1/2 can) tomato paste
- 1 14-oz can pumpkin puree
- ½ - 1 cup organic low sodium chicken broth or water
- 2 ½ tsp. dried oregano
- 1 ½ Tbsp. chili powder
- 1 ½ tsp. ground cinnamon
- 1 tsp. ground cumin
- ½ - ¾ tsp. sea salt
- ⅛ tsp black pepper
- Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
- Add the garlic and cook an additional 30 seconds or until fragrant.
- Add the ground beef. Break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
- Add remaining ingredients and stir.
- Simmer for 20-30 minutes.
- Serve with any toppings you desire.
How do you like your chili? Pin recipe to make later!