I’m as basic as they come. Mid-September hits and it can be 80 degrees outside, but I can be found with my Pumpkin Spiced Latte, boots and sweater snuggled up with a book (sweating…). Just like all the other basic white girls out there, I love fall. I love the crisp air, beautiful fall leaves, apple cider, boots, plaid flannel shirts, and of course, pumpkin pumpkin pumpkin. So why not pumpkin chili??
This recipe is not sweet and it’s not loaded with pumpkin spice. In fact, it doesn’t have pumpkin spice in it at all. The pumpkin flavor is extremely subtle in this dish, which made it even that much more delicious. So all of you out there saying, “Pumpkin Chili, really?” Yes. Really. This is a great fall twist on chili out there and for those of you looking for your pumpkin fix- this has it.
The original recipe has the whole thing done in probably 15-20 minutes. Anyone who has made a good chili knows that you need to simmer that baby for at least 2 hours.
I placed mine over spinach and made some gluten free cheesy garlic bread on the side.
I based my recipe off this one.
Paleo Pumpkin Chili
- 1 tablespoon EVOO
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeno, minced
- 1 1/2 pounds ground beef
- 2 (14.5 ounce) cans fire roasted tomatoes
- 1 cup beef broth
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 (15 ounce) can pumpkin puree (not pie filling)
- In a large saucepan, heat the EVOO over medium high heat, then brown the onion and garlic. Add the bell pepper and jalapeno and cook until soft.
- Add the ground beef and brown. Then add the tomatoes, broth, and spices. Simmer 2 hours (at least 30 minutes, if you don’t have the time), or reduce to a consistency of your liking. I like my chili thick. Add the pumpkin, then cook for an additional 10 minutes (at least) to allow the flavors to marry. Enjoy!!