Pumpkin Chili

Pumpkin Chili is one of our favorite fall dishes. When it gets cold outside, you can warm up with our Pumpkin Chili recipe. Make a pot and share it with your family and friends. In the comments, let us know how much you liked it. This Pumpkin Chili is the perfect freezer meal so double the recipe so you can enjoy this chili all winter long.

To vote for this recipe in the Fall Cooking Challenge visit: indi.com

Pumpkin Chili

What You’ll Need:

1 small onion, diced
1 green pepper, diced
1 small zucchini, diced
2 garlic cloves, minced
1 teaspoon ground cumin
¼ cup chili powder
1 can (32 to 40 ounce) crushed tomatoes
1 small pumpkin (about 2 lbs.), peeled, seeded and diced
2 (16 ounce) cans red kidney beans

 

What You’ll Do:

In a soup pot add all ingredients except the kidney beans. Cook the contents on medium heat until the pumpkin is tender.  If the chili gets to thick for your liking add 1/2 cup of water to the mixture. When the pumpkin is tender stir in the beans. Serve. Enjoy.
If you enjoy meat in your chili add cooked ground beef, shredded chicken or sausage chunks to the pumpkin chili mixture.
Pumpkin Chili
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