PUMPKIN CHILI😍

It dropped below 60 degrees for like an hour this weekend so you know I had to run to Trader Joe’s to grab alllll the pumpkin things. I know adding pumpkin to your chili might not sound like a winning combination to you, but it’s a great way to add creaminess without adding dairy. It also comes together super quick in one pot which means less time doing the dishes and more time for Netflix and chill with your dog. Recipe up on the blog!

Makes 5-6 servings.

Ingredients:

• 1 lb ground beef (I like the grass fed, 85-90% lean)

• 1 yellow onion, chopped (or be lazy af and use the bag of chopped like me)

• 3 cloves garlic

• 1 14oz can of fire roasted tomatoes

• 1 14oz can of pureed tomatoes (petite diced works here too)

• 15 oz can of organic pumpkin (not the pumpkin pie mix)

• 1 tbsp of your favorite hot sauce (I like Yellowbird Habanero here but you can use what you have on hand)

• ¼ cup water

• 1 tsp chili powder

• 1 ½ tsps cumin

• ½ tsp smoked paprika

• Salt and pepper

Directions:

• Add the chopped onions to some olive oil or bacon fat (if you have some laying around) in a large dutch oven or pot and cook on medium until translucent and slightly browned.

• Add in the minced garlic and cook for 1 more minute.

• Add the ground beef, breaking up with a wooden spoon until browned and broken into small pieces.

• Season with chili powder, cumin, and paprika, and cook for 1 more minute.

• Stir in the pumpkin, tomatoes, and water and bring up to a boil.

• Cover and reduce to a simmer for 30-45 minutes and enjoy!