If you don’t live in the South, you need to know that pumpkins last well into December here. We have a long time to scoop the meat from pumpkins before dumping them into the treeline. It’s not beyond our realm of possibility to use pumpkin in our recipes after Fall is technically over. Never mind the fact that I cheat and use canned pumpkin puree. Ha!
Recently, I used part of a can of pumpkin puree (for Dani’s Mini Pumpkin Pies) but didn’t have a plan for the remainder. Several years ago, recipes hit the scene for chili with pumpkin puree in the mix. So, I figured, what could it hurt to use the leftover pumpkin and add it to my regular old chili recipe? Nothing.
We (as in you and me, sister) can only benefit by adding these health boosts of antioxidant properties and immune fighting vitamins found in pumpkin puree, canned or fresh. With colds and flu going around, of course we need to boost our immunity everywhere possible.
With the rush of Christmas travel for family gatherings (which might involve short trips hither and yon), this is a great chili to have on hand in your freezer for quick, healthy meals on the fly. Making a batch of this chili is on my to-do list for this week as I prepare for Christmas next week. No better way to feed the family when returning from a trip with no fresh groceries in the house!
What’s in my old chili recipe? Oh, the usual. Ground beef, chopped onion, diced tomatoes, fire-roasted tomatoes, kidney beans, black beans, seasonings, and spices. And, sometimes salsa for an extra kick of flavor. From hear forward, I’ll add pumpkin for the creamiest texture. Talk about silky smooth!
Here’s the recipe for a regular-sized batch to print or share.
Clean and Hearty Pumpkin Chili
A creamy textured chili with all the flavor of regular chili. And with the health boost of pumpkin.
- 1 large yellow onion, chopped
- 2 Tbsp organic olive oil
- 1 pound ground beef from organic grass-fed cow
- 1 14.5 oz can organic diced tomatoes
- 1 14.5 oz can organic diced fire-roasted tomatoes
- 3 cups organic vegetable or chicken broth
- 1 cup organic pumpkin puree
- 2 14.5 oz cans organic dark red kidney beans, rinsed and drained
- 1 14.5 oz can organic black beans, rinsed and drained
- 2 Tbsp chili powder
- 1-1/2 tsp cumin
- 1-1/2 tsp Himalayan sea salt
- 1/2 tsp black pepper
Saute onion in olive oil until translucent. Add ground beef and break into small bits as it cooks. Heat until brown with no pink remaining in meat. If meat is greasy, strain away from beef and onion mixture.
Add remaining ingredients. Stir and heat through.
Simmer on stove top for 20 minutes, stirring occasionally. Serve immediately or cool slightly before placing in refrigerator. Store in containers for freezer if saving for "leftover" meals.
If serving immediately, add desired garnishes, like sour cream, chopped chives or green onions, parsley. shredded cheese, etc. Create ChiliMac by serving over your choice of noodles.
Create instant ChiliMac by adding leftover cooked noodles (like the gluten-free rice noodles or regular noodles used for Vegetable Medley Minestrone Soup) to your bowl of chili. 🙂
It’s not only for kids. Adults can like it, too (wink).
This pumpkin chili recipe from One Lovely Life is similar to mine, and her pictures are beautiful! Also, Dani at Clean and Delicious has a Clean Eating Turkey + Pumpkin Chili. Yum! That’s what you get with the pros. They take time for well-planned garnishes and such. Me? Hubs is lucky to get anything at all, garnishes or not. Poor fellow.
What’s in your emergency menu plan for this next week of running hither and yon? (As you can see, I love saying that . . . hither and yon. Ha!)
If I don’t get back to you before Christmas day, I wish you and your loved ones a very Merry Christmas. Hallelujah! Jesus is born!
Because He lives~