One-Pot Pumpkin Spice Chili
It’s Fall, Y’all, and you know what that means– some of the best cozy, delicious foods are now in-season. From pumpkin pie and all things pumpkin spice, to chilis and soups, autumn is prime time for some of the tastiest meals. But what happens if you mix some of those flavors together? Williamson Forward content writer Zoe Yates has shared her favorite fall recipe: Pumpkin Chili.
16 oz (or 1 can) black beans
16 oz (or 1 can) dark red kidney beans
16 oz (or 1 can) great northern beans
30 oz pumpkin puree
6 oz tomato paste
16 oz diced tomatoes
1 diced green bell pepper
¼ diced onion
Pumpkin pie spice
2-3 teaspoons brown sugar
Start by heating the onions and bell pepper in a saucepan until onions are translucent and peppers have softened.
Add beans, pumpkin, tomato paste, and tomatoes to pot over low heat.
Add spices and seasoning to taste: the sugar is optional, but combined with the chili powder and pumpkin spice it gives the chili a unique sweet heat. Use a light hand with the pumpkin spice and sugar so that these flavors don’t overpower the rest.
Add pepper and onions.
Allow to simmer for at least 20-30 minutes. (The longer the better!)
Serve hot with toppings of choice, such as sour cream or plain greek yogurt, cheese, or crackers.
This unique take on traditional chili is loaded with protein and fiber, thanks to the beans and pumpkin– not to mention oodles of vitamins and minerals. If you want to switch it up, add ground meat or a plant-based alternative, or swap one type of beans for chickpeas for some variation! This pumpkin chili is sure to please even the biggest chili skeptics, and will keep you coming back for seconds.