Our Pumpkin Chili

Fall weather is FINALLY here which means hot stews, soups, and chilis are  my go-to for quite a few meals around our house. I also like to incorporate pumpkin during this time of the year (even blended up in coffee), and in order to give the normal chili a different take I started experimenting with adding pumpkin to the pot with some ideas from a few recipes. I finally found the perfect combo that made the cut. A few more adjustments were made, and then I came up with one that is comforting and has a burst of flavor. It’s spicy enough and with the sweetness and acidity of the pumpkin it hits all the notes. Cheese and sour cream and Sriracha are great toppings for this. Also, the addition of a can of red beans would be great too; simply drain and rinse and add right after the pumpkin, and bring to a nice, rolling simmer.

Side note: If you’re looking for a good pumpkin pie spice - a short trip to Trader Joe’s really is worth it because their pumpkin pie spice truly is better than any I have tried. It has a slight critrisy bite to it thanks to the lemon peel they grind and add to it. That particular spice is also incredible in a myriad of different things, and especially good on top of any coffee drink that you can create. I always stock up around this time so I have it on hand.

Enjoy and get ready for your house to smell amazing once that chili begins to simmer.

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Beanless Pumpkin Chili:

YIELDS: 12 servings

COOK TIME: 1 hour

TOTAL TIME: 1:30 hours

2 lbs grass fed ground beef

1 sweet onion, diced

1 red or green bell pepper, diced - either work well (red is sweeter)

32 oz of good organic marinara sauce

1 15 oz can of pumpkin

1 tbsp of pumpkin pie spice

1 tbsp chili powder

2 tsp cayenne pepper

2 tsp cumin

2 cups of bone broth (beef stock works well too)

Salt and pepper to taste

Brown the ground beef in a large pot like a dutch oven. Add onion and red pepper until soft. Add all the spices. Then tomato sauce and pumpkin. Bring to a simmer and add 1 cup of bone broth, partially cover for 30 minutes - taste test and adjust seasonings to your liking. Add the remaining 1 cup of bone broth. Simmer uncovered for another 30 minutes. Top with cheese and sour cream, and hot sauce if that’s your thing (it’s mine), or add Jalapeños, avocado, and cilantro. And remember chili is always better the next day.