Halloween Pumpkin Chili



I love Halloween. It’s so fun to dress up and eat treats, don’t you agree? I’ve definitely made my share of treats for the holiday – vanilla “blood” cupcakes (filled with raspberry jam and topped with a sugar knife), pumpkin spice snickerdoodles, Oreo ball eyeballs, and  pumpkin chili (made with NO tomatoes!). Hey, it’s Halloween – of course I have to incorporate pumpkin into every meal…duh!

I don’t think I’ve had chili since I found out I couldn’t have tomatoes, so it was great to come up with a recipe that I could eat. And even though it’s got pumpkin in it, it doesn’t have to be a Halloween dinner – sweet potatoes or squash would also work really well with this recipe. I have to admit, it was a little difficult cutting, peeling, and cubing the pumpkin from scratch but the result was worth it. Plus, that’s my arm workout for the rest of the semester. Good to go!

On a side note, have any of you heard about the Teal Pumpkin Project? What a cool idea to raise awareness for food allergies, and provide kids with allergy-friendly treats.

Hope you all have a spooktacular Halloween and stay safe!


Pumpkin Chili

Makes 8 servings


2 lbs grass-fed ground beef

1 onion, roughly chopped

8 cloves of garlic, minced

2 tbsp thyme

4 tbsp chili powder

2 tbsp cumin

2 tsp cinnamon

2 tsp nutmeg

1/2 tsp red pepper flakes

1 pie pumpkin, diced

2 bell peppers, roughly chopped

1 head of broccoli, chopped into florets

1 bunch of kale or spinach

2 cans pumpkin puree

2 cups chicken broth

2 tbsp basil

2 tbsp oregano

2 tbsp cilantro

Salt and pepper to taste

1. Brown the beef in a large skillet over medium heat, adding the onions, garlic, thyme, salt and pepper.

2. Once the meat has browned, add the chili powder, cumin, cinnamon, nutmeg and red pepper flakes, then mix.

3. Remove the meat and place it in a large crockpot.

4. Add the rest of the ingredients, and cook on low for 7-8 hours.





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