Perfect Pumpkin Chili by Clean Eats and Treats
Hot Pumpkin Chili to warm our tummies before we head out for a Trick-or-Treating marathon. In my 17 years as a mom and as long as I can remember as a child growing up its been a Halloween tradition to have warm soup or chili, corn bread and hot apple cider to fuel us before we head out and waiting for us when we come home.
My recipes have definitely changed over the years but the tradition is one my kids always look forward to. Happy Halloween to you and your loved ones!
Perfect Pumpkin Chili
My family prefers a milder version so I leave that out but if you like the heat toss it in! This is the same recipe as my Turkey Chili but I subbed ground beef instead of turkey and pumpkin for the zucchini. Delish!
To make this dish Whole30 Compliant, make the Chili without any coconut sugar, then, forget the cheese and yogurt!
- 1 tbsp avocado oil
- 1 pound grass fed organic ground beef
- 1 c chopped onion
- 1 c chopped green pepper
- 1 c pumpkin purée
- 2 cloves garlic crushed
- 1 can 14.5 oz crushed tomatoes
- 1 can 16 oz black or kidney beans, rinsed and drained
- 1 jar 7 oz clean salsa
- 1 can beef broth
- 1 jar tomato paste
- 1 can 7 oz chopped green chilies
- 1-2 tbsp coconut sugar optional
- 1 tbsp dried parsley flakes
- 1 1/2 tbsp ground cumin
- 3 tsp chili powder
- 2 tsp ground oregano
- 1 tsp cinnamon
- 1 tsp coriander
- 1/2-1 tsp pepper
- 1/2-1 tsp salt
Heat 1 tbsp oil in a large skillet over medium-high heat.
Crumble beef into the pot, stirring with a wooden spoon to break apart as much as possible.
Add onion, garlic and green pepper and cook until beef is well browned.
Drain and rinse if needed.
Add last eight ingredients to evenly coat beef mixture. Transfer beef mixture to a crock-pot and add remaining ingredients.
Stir well and cook on low for 2 hours and turn to warm until ready to serve.
Top with greek yogurt, black olives, cheddar cheese, cilantro, corn chips or green onion.
So easy! Enjoy! ***To spice it up add 1/2-1 tsp crushed red pepper.