Pumpkin Chili

Hearty pumpkin chili is the perfect dish for cool fall evenings. Packed with ground beef, vegetables, beans and homemade bone broth, this healthy meal will keep bellies and hearts full.

Course Dinner

Cuisine American

Keyword pumpkin chili

Prep Time 30

Cook Time 1

Additional Time 1

Total Time 2 30

Servings

Calories 760kcal

Author Lisa Bass

Ingredients

2 lb. ground beef
6 cloves garlic minced
2 bell peppers diced
2 onions diced
1/2 pie pumpkin peeled diced and seeds removed
2 Tbsp chili powder
2 Tbsp cumin
1 tsp onion powder
1 tsp garlic powder
4 cups homemade bone broth
3 cups cooked black beans
3 cups cooked kidney beans
6 tomatoes diced
2 tablespoons salt

Instructions

The night before, soak beans with a little apple cider vinegar.
Add peppers, onions, pumpkin, chili powder, cumin, onion powder and garlic powder to a large stock pot with bone broth. Simmer 30 minutes.
In a cast iron skillet, brown meat with the minced garlic.
Add cooked beans, browned meat and salt to taste to the pot with the veggies. Simmer for additional 30 minutes.
Serve with toppings: shredded cheddar cheese, diced avocado, sour cream. Crushed organic tortilla chips are also delicious.

Notes

If you do not have dry beans, you can easily substitute for canned beans. The texture of cooked dry beans is so much better. So if you have the time, I highly recommend it.

Make your own homemade bone broth, or you can use store-bought broth. If you are using store-bought broth, you may have to use less salt than what the recipe calls for.

If you don’t like kidney beans, swap them out for more black beans or another bean you like (i.e Great Northern or even chickpeas).

Nutrition