Like it or not, autumn is coming. With each new morning, the temperature drops a couple degrees lower, and the darkness hangs on just a few minutes longer. I’m usually dragged into cooler weather kicking and screaming, but this year I’m not dreading it quite so much. In fact, I’m a little excited about bonfires, soft, wooly scarves, knee-high boots, soups, stews, and chilis, and all of the new spiced pumpkin recipes floating around on Pinterest. Unfortunately, most of those recipes aren’t Whole30-compliant. To usher in the new season and mark two items off my fall to-do list at once, I came up with this Whole30 Spiced Pumpkin Chili, and boy is it delicious!
We buy pumpkins each year for decorating and carving, but, as much as I love the flavor, I never actually cook anything with them. I think it’s part of my loathing for colder weather that has always held me back. I just hunker down all season and pretend it’s not really happening. Since I’m actually looking forward to fall and all it has to offer this year, all bets are off. I know of at least five more pumpkin recipes I can’t wait to make.
I wanted the pumpkin flavor and the spices that compliment it to really pop in this chili, so I amped up those ingredients and toned down the others. The kids loved it. Even my oldest daughter, who hates everything, ate every bite. That’s a BIG win for me. When I confessed that it was Whole30 Spiced Pumpkin Chili, she made a face but continued to eat. Also, it wasn’t so spicy that the baby couldn’t enjoy it as well. (He’s one.)
I’m not going to lie, y’all. As soon as I finish the Whole30, I’m going to remake this Whole30 Spiced Pumpkin Chili, sans Whole30. I’m going to add a few beans and a dash of brown sugar, and it’s going to be even more amazing than it already is, especially when I serve it with a glass of Pinot Noir. But that’s of little relevance right now. For now, we’ll keep plugging along on our Whole30 journey, eating and sleeping well knowing we’re happy, satisfied, and fueling our bodies with wholesome, healthy food.
Are you following the Whole30 plan as well? I’d love to hear about your journey. Your little wins and your struggles. What keeps you going or what tempts you the most. Drop me a comment and let me know how you’re doing and what recipe you’d like to see next.
- 2 lbs. ground beef
- 1 large yellow onion, diced
- 2 tbsp. tomato paste
- 2 tbsp. pumpkin pie spice
- 2-3 tbsp. chili powder, depending on your preference
- 1 tsp. garlic powder
- 1 tsp. thyme
- 1 tsp. oregano
- 3 c. chicken broth
- 28 oz. can petite diced tomatoes, undrained
- 29 oz. can pumpkin puree
- 1 tsp. salt, plus more to taste
- 1 tsp. ground black pepper, plus more to taste
- In a Dutch oven or large stock pot, cook ground beef over medium-high heat until browned, using a wooden spoon or your Pampered Chef Mix N Chop to break up the pieces. I don't own the Lodge Dutch Oven, but it is on my Amazon want list for sure, the blue one in particular. Dear Hubby, do you read my blog posts? That's the 6-quart pot in Caribbean Blue.
- Add onion and cook 5 minutes.
- Reduce heat to medium and add tomato paste, pumpkin pie spice, chili powder, garlic powder, thyme and oregano, stirring well.
- Add the chicken broth and allow to reduce for 5 minutes.
- Stir in the tomatoes and pumpkin puree and mix well.
- Season with the salt and pepper, adding more to taste throughout the remainder of the cooking process.
- Simmer 45 minutes to allow the flavors to meld. (It'll be worth the wait, I promise!)
Don’t forget to Pin this Whole30 Spiced Pumpkin Chili for later!