It’s October! The best month of the year if you ask me! I have to admit I’m really glad September is over. It was a rough month in our house with everybody getting sick twice and my eye injuries.
The weather is cooling off, the Halloween decorations are up and the Halloween movies have started! This time of year makes me crave chili. There’s nothing better than cozying up on the sofa in comfy pajamas, a good show or movie, and a warm hearty bowl of chili!
And this chili is so perfect for fall because it’s made with pumpkin! If you think it seems weird to add pumpkin to chili, let me assure you, it’s so so good. The flavor blends in so well with the rest of the chili. And even better, this chili is packed full of nutritious goodness! Lean ground chicken, beans for protein and fiber, and the pumpkin adds a good dose of Vitamin A.
If you prefer to use ground turkey or ground beef, you can swap out the ground chicken. You can also switch up the beans if you want. I like to top mine with shredded cheddar and green onions. Diced avocado or sour cream would also be delish!
Serve this chili with some warm cornbread and it’s literally the ultimate fall dinner!
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken (or turkey breast)
- 1/2 medium yellow onion, diced
- 1 tablespoon chili powder
- 3 teaspoons cumin
- 2 garlic cloves, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 1 (28-ounce) can diced tomatoes
- 3-4 cups low sodium chicken broth
- salt to taste
- toppings: shredded cheddar, green onions, cilantro, etc.
- In a large pot, heat the olive oil over medium heat. Add in the ground chicken and cook, breaking up with a spatula. Let the chicken cook for about 5 minutes. Then, add in the diced onion. Continue cooking until the chicken is lightly browned, about 4 more minutes.
- Stir in the chili powder, cumin, and the garlic. Then stir in the black beans and pinto beans until coated in the spices.
- Next pour in the pumpkin puree, diced tomatoes (juice included), and 3 cups of broth (use 4 cups if you like your chili to be more soup-like). Stir until combined. Lower heat to medium low, cover, and let simmer for about 20-30 minutes. Season with salt to taste and add additional spices if desired.
- Ladle into bowls and top with desired topping. Serve.