Stovetop Pumpkin Chili recipe is to packs a big nutritional punch. It’s flavorful and has tons of vitamin A and fiber. It’s the perfect healthy comfort food.
The original recipe is a crockpot recipe from Primally Inspired. My trainer altered it to make it fit into her eating and workout program. But you know me, I changed the recipe again so it fit better into our lifestyle. I’m all about using what we have in the house (I know my trainer probably wanted to kill me). But it makes more sense for me to use what I have on hand.
Chili is one of my all time favorite dishes. I love it by itself, over chips with rice on top of an avocado. I even love it over cauliflower rice. And in general, I add a ton of veggies to my chili. I think the green, red and yellow peppers really add a depth of flavor. But I had never thought of adding pumpkin.
The pumpkin packs a big nutritional punch. It has tons of vitamin A as well as fiber. It has very few calories. Best of all, the pumpkin doesn’t take away from the flavor of the chili. If anything it adds to it.
For this Stovetop Pumpkin Chili Recipe I used a dutch oven. If you’ve got one I’d suggest you use. The heat from the dutch oven will help you get a lot of flavor in a short period of time. If you don’t, that’s okay too. You can use a stock pot or soup pot to make this recipe.
Stovetop Pumpkin Chili
Stovetop Pumpkin Chili
- 2 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 medium red pepper diced
- 1 medium green pepper diced
- 1 pound ground beef lean
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon coriander
- 1 15 ounce cans white cannelloni beans
- 1 15 ounce can crushed tomatoes
- 1/2 cup roasted or canned pumpkin pure pumpkin not pumpkin pie mix
- 1/2 cup beef broth
- Heat a large pot (dutch oven) over medium high heat.
- Add olive oil and onions. Sauté onions until translucent. Then add garlic and peppers.
- Allow all of the ingredients to sauté for another minute or two then mix in ground turkey and dry ingredients. Mix well.
- Add in the remaining ingredients (beans, tomatoes and pumpkin) and mix well.
- Place lid on pot and reduce heat to low.
- Cook for 25 to 30 minutes stirring occasionally.
Not a fan of pumpkin? Or just looking for something different?
There are a ton of other vegetable options you can add to this chili recipe. For instance, my friend isn’t a big fan of pumpkin. So I encouraged her to add some puree sweet potatoes instead. Her family (of 5) loved it.
So, once this delicious masterpiece is finished what are you having with your Stovetop Pumpkin Chili? Maybe some jalapeno cornbread?