Pumpkin Chili Recipe

I make this pumpkin chili every year on Halloween for several reasons:

1. IT’S VERY VERY GOOD
2. It’s a great high protein, fiber-filled meal that keeps you full and therefore curbs the sugar cravings so you/your kids don’t go crazy with the candy that evening.
3. It has several veggies and is incredibly easy to make!
4. Of course you don’t need to wait until Oct to make this, it’s a hearty and flavorful meal that can and should be enjoyed whenever you please!

Pumpkin Chili

by, Leah Sucharski, Joyfuleatsnbeats | April 2024 Featured Chef

Serves: 5-7

USWM shopping list: Grass-Fed Ground Beef

Ingredients:

• 28 oz diced tomatoes
• 10 oz can fire-roasted tomatoes with green chilies
• 1/2 white onion + 1/2 red onion, chopped
• 3 garlic cloves, chopped
• 1 red pepper, 1 green pepper
• 1 can each of black, kidney, and navy beans
• 1 – 1.25lbs USWM grass-fed ground beef
• 1/3 cup pumpkin puree
• 1/2 tsp turmeric
• 1 tsp cumin
• 2-3 TBS chili powder
• 1 1/4 tsp smoked paprika
• salt + pepper to taste

Steps:

1. Saute onion in a large pot until soft. Add garlic and peppers and saute for a few minutes. Add meat and seasonings in at this time and cook.
2. Add cans of tomatoes and beans (optional – add 1/2 cup water or veggie broth if too thick). Bring to boil and then cover and reduce heat to simmer for 45-60 min.
3. Add pumpkin and salt/pepper to taste and adjust other seasonings if necessary. Simmer for 15 min. Enjoy!

As Leah pointed out, this recipe is perfect for any season. We tried it in March when we were still shaking off the chill here in Missouri. For this and more recipes to try at any time of the year, check out our USWM Discover Blog for inspiration!

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