Pumpkin Chili

You are in for such a treat when you try this fall comfort food made with pumpkin puree and a hint of cocoa.


1 1/2 lb ground beef
1 onion, chopped
1 clove garlic, crushed
1 red bell pepper, chopped
1 tsp cumin
1 tsp chili powder
1/4 tsp chipotle seasoning (I use Mrs Dash brand)
28 oz can crushed tomatoes
19 oz can kidney beans, drained and rinsed
1 cup broth or water
1 cup pumpkin puree
1 tsp apple cider vinegar
1 tsp unsweetened cocoa powder
1/2 cup corn
1 can diced green chilies
salt and pepper, to taste

Heat ground beef and onion in a large non-stick skillet on medium-high heat until meat has browned. Drain any excess fat. Add garlic, red pepper, cumin, chili and chipotle seasoning and cook for 1-2 minutes. Add remaining ingredients and heat until bubbly, then reduce heat to low and simmer covered for 20 minutes.

If you haven’t tried pumpkin puree or cocoa in chili before, you must give it a try. I know both these ingredients might seem odd to put in chili, but the subtle sweetness of the pumpkin and the richness of the cocoa give this chili a wonderful full-bodied flavour. I don’t think my boys or husband would ever have guessed  the ‘secret’ ingredients that made this chili so special. They just knew that it was mighty tasty chili and that’s all that really mattered. Tony asked “did you do something different to the chili? It’s really good!” I usually make a pretty basic chili, and it’s good, but I think this one is better. It has a few more ingredients so it takes a little longer to make, but it’s so worth it!  I’m planning to make this one again on Halloween. I can fill up my boys’ tummies with this warm and comforting chili before they head out for trick-or-treating.

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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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