Pumpkin bread will never go out of style, but how about trying something new this year?! In addition to making deliciously sweet baked goods, pumpkin is an excellent chili ingredient!

The pumpkin flavor is actually very mild and adds depth, creaminess, and a great boost of nutrients to the dish. 

Homemade Pumpkin Chili

This recipe is easy, delicious, and certain to be a fall dinner party hit. Try making the chili ahead of time and allowing guests to plate their own, using toppings of their choice!

INGREDIENTS

• 1 medium sized yellow onion, diced
• 1 tablespoon of olive oil
• 4 cloves of garlic, minced
• 3 bell peppers, diced
• 3 (15oz.) cans of black beans, drained
• 1 (15oz.) can of pumpkin puree (not pumpkin pie filling)
• 2 (14oz.) cans of diced tomatoes, un-drained
• 1 cup water (or vegetable broth)
• 1 tablespoon chili powder
• ¼ tsp cayenne pepper
• 1 teaspoon cinnamon
• ¼ tsp nutmeg
• 1 tsp cumin
• Salt and pepper to taste
• Optional Toppings: green onions, shredded cheese, sour cream, Greek yogurt, avocado, or salsa

INSTRUCTIONS

1. Heat oil in large pot over medium heat.
2. Add the onion and bell peppers, cook for about 5 minutes, then add the garlic and cook for an additional minute.
3. Add the beans, pumpkin, tomato, and water, and bring to a boil.
4. Reduce to low heat and stir in chili powder, cayenne, cinnamon, nutmeg, and cumin. Simmer for about 20 minutes.
5. Season with salt and black pepper to taste, and simmer for an additional 25-30 minutes.
6. Top each individual serving as desired, with a mixture of green onions, shredded cheese, sour cream, Greek yogurt, avocado, or salsa.