Food & Drink


I am in love with all things pumpkin, and I’m happy about it. I also love almost every chili recipe available (see my Homemade Chili recipe and the lengthy list of chili recipes you can create). It’s only natural that I combine my two favorite fall flavors. Pumpkin is a simple way to add nutrients to your chili without altering the classic chili flavor. The texture and flavor perfectly blend into the traditional chili. It makes it seem less heavy, and I’m completely into this!


Listen me out if you’re staring at me and scowling at adding pumpkin to your chili. The difference in flavor is very subtle. The chili is somewhat more spicy and rich without being excessively heavy. The pumpkin provides a touch of earthiness and a slight sweetness. It’s good because I typically include a small amount of brown sugar in my chili; however, I could skip this step due to the pumpkin. Since I tend to spice up my chili with lots of spice (see the recipe for my homemade chili seasoning recipe), the taste of the pumpkin isn’t pronounced.



Two cloves of garlic ($0.16)

One onion yellow ($0.28)

Two tablespoons olive oil ($0.32)

One lb. ground beef ($5.35)

1 15oz. kidney beans can, rinsed ($0.59)

1 15oz. Black beans in a can drain ($0.55)

1 15oz. can petite diced tomatoes ($0.69)

1 15oz. can of pumpkin puree ($1.05)

1/2 6oz. can tomato paste (5 Tbsp) ($0.25)

2 cups of water ($0.00)

Chili Seasoning

1 Tbsp chili powder ($0.30)

1/2 tsp smoked paprika ($0.05)

One teaspoon ground cumin ($0.05)

14 tsp of garlic powder ($0.02)

Half a teaspoon onion powder ($0.03)

1/4 teaspoon freshly cranked pepper ($0.02)

One teaspoon salt ($0.02)


Mince the garlic and cut the onion. Add the onion, garlic, and olive oil to an enormous pot. Cook the onion and garlic on medium-low heat until the onions become tender (about five minutes).

Then add the ground beef to the pot and cook until the meat has browned and cooked.

Add kidney beans (drained) and black beans (drained), chopped tomatoes (with juices), Pureed pumpkin tomatoes, tomato paste, Chili powder, Smoked Paprika garlic powder, cumin, pepper, onion powder, as well as salt, to the dish. Mix well.

Put a lid over the top of the pot. Allow the chili to rise to a boil and stir it around. Let the chili simmer for about 30 minutes.

After 30 minutes of simmering After 30 minutes, give the chili a taste and add salt if required. Hot, serve with all your preferred toppings (sour cream cheese, green onion corn chips, etc.)