Pumpkin Chili


Searching for an easy recipe for dinner?  Try this amazing pumpkin chili.  The best part is…they’ll never know it’s laced with creamy pumpkin puree.


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground beef
1 (14.5 ounce) can diced tomatoes, with their liquid
1 can Farmer's Market pumpkin
1 cup water
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper, to taste
1 (15 ounce) can black beans, rinsed and drained

Garnish: frito chips. sour cream, cheddar cheese


Brown meat over medium heat. Once it begins to release juices, add onion, bell pepper, jalapeños and garlic and cook, stirring frequently. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Add some frito chips to a bowl. Ladle chili over the fritos and top with sour cream and sharp cheddar cheese.

2 Responses

  1. Sheri says:

    Why is there so much sugar in the recipe for bread? Can I substitute something else…honey,brown rice syrup?

    • Emily says:

      Hi Sheri! You’re right! There is a lot of sugar in the recipe. My suggestion would be to substitute some of the sugar with applesauce. The substitution is a one to one ratio but for every cup of applesauce you use, reduce the amount of water in the recipe by 1/4 cup.
      Happy Baking!

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