Recently, my daughter Mia has shown more interested in helping in the kitchen. So much that she has been coming up with different recipes and this happened to be one of them, with a few fixes of course! I love having her cook along with me and it also makes me happy that she is using her imagination to come up with different foods.
I won’t lie, when she brought up pumpkin chili, though, I was a little hesitant. We knew it was an actual meal, but we just didn’t know how well it would work. There was only one way to find one and it was by making our own.
It was a hit. We all went back for seconds and Mia started talking about other ingredients that she wanted to incorporate for the next time. It really was that good and it didn’t have a weird pumpkin pie feel that we were a little worried about!
This is a great recipe for the beginning of fall and whenever you are craving an easy chili recipe!
- 1 (15 oz.) Can Pure Pumpkin puree *NOT pumpkin pie filling*
- 1 (15 oz) Can Black beans- rinsed and drained
- 1 (15 oz.) Can Red Kidney beans- rinsed and drained
- 2 Bell peppers, any color- we opted for a handful of sweet peppers
- 2 Cloves of garlic, chopped or 1 tsp of garlic powder
- 1 medium onion, chopped
- 1 (28 oz.) Can diced tomatoes
- 2 1/2 C. Vegetable Broth
- Dash of cayenne
- 2 TBSP chili powder
- 1/2 tsp cinnamon
- Salt to taste
- 2 tsp. paprika
- Juice of 1 lime
EXTRA TOPPINGS: chopped cilantro, sliced avocado, sour cream, and shredded cheddar cheese
- Chop onion, garlic, and peppers. On medium-high heat, saute until onions are translucent (about 5 minutes).
- Add in spices, tomatoes, beans, and broth. Bring to a boil, 5 minutes while stirring.
- Then cover and let simmer on medium- low for about 20-30 minutes.
- Once simmering is done, turn off heat and add lime juice.
- Serve and enjoy with favorite chili toppings!