Pumpkin Chili

Fall is in full swing, and I cannot help but be excited about all the delicious pumpkin recipes that have popped up everywhere. Pumpkin pie is a classic, but have you tried pumpkin chili? It may sound odd, but trust me, it’s a delicious and hearty meal that is perfect for a cozy autumn evening.

First, let’s start with the star ingredient – pumpkin. It adds a subtle sweetness and creaminess to the chili. To make pumpkin chili, you’ll need the following ingredients:

– 1 pound ground beef
– 1 onion, diced
– 4 cloves garlic, minced
– 1 tablespoon chili powder
– 2 teaspoons cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon allspice
– 1 can (14.5 ounces) diced tomatoes
– 1 can (15 ounces) pumpkin puree
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) kidney beans, drained and rinsed
– Salt and pepper to taste

To start, brown the ground beef in a large pot over medium-high heat. Add the onion and garlic and sauté until the onion is translucent. Add the chili powder, cumin, smoked paprika, cinnamon, nutmeg, and allspice, and stir until fragrant.

Next, add the diced tomatoes, pumpkin puree, black beans, and kidney beans to the pot. Stir everything together and bring to a simmer. Let it cook for about 15-20 minutes to allow the flavors to meld together.

Now, let’s talk about toppings. You can add any of your favorite chili toppings, such as shredded cheese, sour cream, diced avocado, or jalapeños. I personally like to keep it simple and top mine with some chopped cilantro and a squeeze of lime juice.

And there you have it – a delicious and unique twist on classic chili. The pumpkin adds depth and complexity to the flavors, and the tender chunks of beef make it a satisfying meal. Give it a try and let me know what you think!