Pumpkin Chili

5 from 1 vote

Update on 10/4/20: I reduced the amount of cloves from ½ to ¼ teaspoon, and added salt (which I left out before). Cloves are a strong spice so you could even go to ⅛ teaspoon. I also added the beans or ground turkey so you can get a general idea of the nutritional info when they're added.

I like my chili simple, but feel free to add what you like, for example you can add 1 cup of black beans, sweet potatoes, or mushrooms, or all of them! And if you're an omnivore, add 1 cup of browned ground meat.

I add at least 1 tablespoon of maple syrup but I like things a bit on the sweet side. You don't need to add any sweetener, or add to taste. The sweetener also helps to cut the acidity of the tomatoes.

I seem to have enough liquid using the Pomi tomatoes however if your chili seems too thick you can add some water, tomato juice, or stock to the pot.

Use honey in place of maple syrup for SCD.

Servings: servings

Calories: 184kcal

Ingredients

1 tablespoon olive oil
1 yellow onion peeled and diced
1 small red bell pepper cored and diced
26 ounces chopped tomatoes
1 cup pumpkin puree
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon cumin
½ teaspoon chili powder
1 tablespoon maple syrup
1 cup butternut squash, bite-sized pieces raw or slightly cooked
1 cup pre-soaked beans or cooked ground turkey or chicken

US Customary - Metric

Instructions

In a large pot over low heat, add the olive oil and the onions. Cook for 5 minutes or so, or until the onions are becoming translucient. Stir occasionally.
Add the red peppers and cook for another few minutes.
Add the tomatoes, pumpkin puree, salt, all the spices, honey or maple syrup, and the butternut squash.
Simmer for 15 minutes or so.
Serve hot with your favorite toppings. Refrigerate leftovers for a few days or freeze for a few months.

Nutrition