Pumpkin Chili
This recipe is a hearty and flavorful dish that combines the savory warmth of classic chili spices with the subtle sweetness of pumpkin. Packed with protein and fiber, it's a perfect fall comfort food that adds a seasonal twist to your favorite chili recipe.
Ingredients:
1 tablespoon olive oil
1 large onion, finely diced
1 green bell pepper, chopped
3 garlic cloves, minced
1 pound ground turkey or beef
1 (15-ounce) can diced tomatoes
2 tablespoons tomato paste
1 (15-ounce) can pumpkin puree
1 cup chicken bone broth
1.5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1 tablespoon raw honey (for that perfect balance)
Directions:
Start by Sautéing the Veggies: Heat the oil in a large skillet over medium-high heat. Add your diced onion and chopped bell peppers. Let them cook for about 5 minutes, stirring occasionally, until they’re soft and fragrant.
Boost Flavor with Garlic: Add the minced garlic and stir for another 30 seconds until that amazing aroma hits.
Brown the Meat: Crumble in the ground beef or turkey, using a wooden spoon to break it up as it cooks. Let it brown for about 5-7 minutes until it’s nearly cooked through.
Drain Excess Fat: If there’s too much liquid in the pan, go ahead and drain it out. This step keeps your chili from getting greasy.
Move Everything to the Slow Cooker: Transfer the meat and veggie mixture to your slow cooker.
Mix in the Rest: Add the diced tomatoes, pumpkin puree, bone broth, and all your spices (chili powder, cumin, smoked paprika, cinnamon, salt, and pepper). Lastly, drizzle in the honey. Give everything a good stir.
Set and Forget: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Taste Test: Give it a taste before serving, adjusting the seasonings if needed.
Top It Off: Dish up your chili with toppings like avocado, Greek yogurt, green onions, or a sprinkle of cilantro. Enjoy!