Happy Halloween friends! This time of year and this cooler weather has me yearning for all things chili and all things pumpkin, so I figured why not bring these two fall favorites together. The best part is that the pumpkin makes the chili a little less tomato-based which gives it a nice fall twist. 

If you want to make it vegan, just omit beef and add some bell peppers and zucchini to the recipe at the beginning. 

This makes a great dish for fall entertaining or a cozy night in.

Cheers and Happy Halloween!

The Palette. Ground grass fed beef, pinto beans, black beans, garlic, onion, bell pepper, pumpkin and onion.

The Palette. Ground grass fed beef, pinto beans, black beans, garlic, onion, bell pepper, pumpkin and onion.

Pumpkin Beef Chili

Makes 1 pot. Serves 4-6.

  • 1 pound ground beef
  • 1 bell pepper, I recommend yellow or orange
  • 1 can pumpkin puree
  • 1 can diced tomatoes, not drained.
  • 1 can pinto beans, not drained.
  • 1 can black beans, not drained.
  • 1 yellow onion
  • 4 cloves of garlic, minced.
  • 1 tablespoon chili powder
  • 1 tablespoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

In a large soup pot, saute beef over medium heat with the olive oil along with onion and bell pepper. While beef and veggies are cooking, season with all your spices and some salt and pepper. Once meat is cooked through, add the beans, pumpkin puree and tomatoes. Make sure not to pre-drain these cans. Cover and bring to a boil. Once boiling, simmer until ready to eat. Garnish with your choice of lime, cheese, cilantro or sour cream.

 

 

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