Happy Pumpkin Tuesday, y’all!
Hopefully you’re not sick of pumpkin yet, because we still have several weeks left until I shift gears to Christmas-themed recipes.
Hopefully you are not too sick and tired of how invasive pumpkin spice is becoming…I know it’s one thing to see it in cookies and muffins, but in deodorant?
What’s next? Pumpkin spice bandaids?
If you think you’re over pumpkin, you may just be ready to try it in a more savory form.
And what is more perfect for this time of year than a big ol piping hot pot of soul-satisfying chili?
Well, pumpkin chili, of course!
Don’t worry, my fellow Texans and carnivores, I didn’t swap out our beloved beef for pumpkin and beans (though my vegan homies could totally do that).
Nay, I dared to push pumpkin into the world of meaty, savory goodness.
Well, why don’t y’all just keep on readin to find out.
Pumpkin is, hands down, my favorite ingredient these days.
Not only is it affordable and seasonal and nutritious, it’s tremendously versatile.
Most of the time, I deliver y’all pumpkin treats, like my pumpkin truffles and pumpkin pie shakes.
But today, I’ve whipped up something for those of y’all that fall into these categories:
1- You’re sick of typical pumpkin recipes,
2- You lack the powerfully strong sweet tooth that I do, or
3- You’re ready to take your pumpkin addiction to a new level.
No matter which category you fall into, this easy peasy Pumpkin Chili is a winner.
A few concerns to address immediately…
Y’all, this is the kind of recipe I LOVE this time of year cause it seems to get better the longer it sits in my fridge (within reason, of course). Just like a marinara sauce, all those spices and veggies and beefy nomnoms get tastier with each passing day.
And while it looks like a lot of ingredients, it pretty much boils down to these 5 ingredients:
That’s it, friends.
Then, you take those 5 ingredient categories and follow these 5 steps:
1. Cook the beef.
2. Cook the veggies.
3. Dump in the canned veggies, spices, and liquids.
Easy peasy paleo pumpkin squeezy.
This is a PERFECT entertaining recipe, too. All you have to do is put bowls by the pot of chili and lay out whatever kinds of toppings you have on hand. Then your guests just fix it themselves.
That’s always a win.
What are our go-to chili toppers? Crushed blue corn chips or gluten-free cornbread, cilantro, avocado, grassfed cheddar or goat cheese, hot sauce, and salsa usually make the cut at our house.
This would be PERFECT for bring to a tailgate, serve at your next get together, or ladle out to your family on Halloween night for some thematic fuel.
And if this recipe floats your boat, you might be interested in these, too:
Let's Chat: What is your favorite type of chili? And what are your favorite chili toppers? I'm always looking for new ideas!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!