Chili is one of the best foods ever! I’ve been perfecting my chili recipe for quite a few years now and it’s one of my favorite meals to eat this time of year. It’s warm, comforting and you can load it with veggies.
I’ve kind of started a tradition where we eat chili for dinner on Halloween. It’s easy to make, can be made ahead of time, and is perfect if you’re cooking for a group of people. We also love to watch old halloween episodes of The Office 🙂
Last Halloween Eli was just about 3 months old so we turned the porch light off and enjoyed our chili and Office episodes while he was sound asleep. This year we’re planning to take him trick or treating and I’m pretty excited! We’ve been putting together an adorable little pumpkin outfit for him to wear and I can’t wait!
Earlier I mentioned that I had been perfecting my chili recipes for years, but for some reason I’ve never put pumpkin in my chili until now. And, let me tell you, it’s the best addition ever! In my recipe it takes the place of the tomato paste and gives the chili such a nice creamy texture.
I’ve also added a little bit of maple syrup and cinnamon to help compliment the pumpkin flavor and it’s delicious! This seasonal chili is perfect for a comforting meal or a game day appetizer! I love to load mine with toppings and dip chips into it!
Don’t forget to check below for some other delicious October seasonal recipes from some of my blogging friends #EatSeasonal! If you’re interested in what else is in season this month, check out Becky’s awesome October Produce Guide!Print
A creamy and flavorful seasonal chili recipe!
- 2 teaspoons olive oil
- 1 small yellow onion, or 1/2 larger onion, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 3 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can petite tomatoes, with the liquid mostly drained off
- 1 (15 ounce) can pure pumpkin puree
- 1 tablespoon pure maple syrup
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Italian Seasoning
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 2 1/2 cups vegetable broth
- Heat a large pot over medium heat and add olive oil, onion and bell peppers. Cook vegetables until tender, about 5 minutes. Add the garlic and cook for another minute.
- Next, add all the remaining ingredients and mix until combined. Bring chili to a simmer and simmer for at least 20 minutes. You can leave it on the stove for longer if you like.
- Garnish with your favorite chili ingredients and enjoy!
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