Last night was rainy and a little chilly here, and it was really starting to feel a bit like fall. Something hot and comforting was the ticket for dinner, and I was able to devise this amazing pumpkin chili from what I had on hand in my pantry and freezer! It was an easy one pot meal that I put together quickly and then allowed to just simmer low and slow. I always stock up on cans of pumpkin puree in the fall since, let’s be real, I love everything and anything pumpkin! I also always try to have a couple of packages of meatloaf mix or ground beef at the ready in my freezer to be able to pull together an easy meal like this.
![The meat for the pumpkin chili getting nice and brown.](https://i0.wp.com/jeanieandluluskitchen.com/wp-content/uploads/2014/09/0042-e1411756645564.jpg?resize=688%2C457&ssl=1)
![The pumpkin chili simmering away and smelling absolutely uh-may-zing!](https://i0.wp.com/jeanieandluluskitchen.com/wp-content/uploads/2014/09/0071-e1411757402397.jpg?resize=688%2C457&ssl=1)
It was as easy as that. When it was done, I scooped the pumpkin chili out into bowls and topped them off with a dollop of greek yogurt and a little more fresh cilantro. The greek yogurt was the perfect finish because it added a great tang and creamy texture to the dish. Marc and I mopped up the deliciousness with some crusty bread and washed it all down with pumpkin beers. Let me tell you, this pumpkin chili was a bowl of pure fall comfort. All of the warm spices really enhanced the meat and canned pumpkin. The flavors melded together just gloriously!
![Meaty Pumpkin Chili](https://i0.wp.com/jeanieandluluskitchen.com/wp-content/uploads/2014/09/0391-e1443412492285.jpg?resize=688%2C510&ssl=1)
![Meaty Pumpkin Chili](https://i0.wp.com/jeanieandluluskitchen.com/wp-content/uploads/2014/09/0391-e1443412492285.jpg?fit=150%2C111&ssl=1)
- 1 dash olive oil
- 1 pound meatloaf mix (equal parts beef, pork and veal)
- 1 teaspoon chili powder
- 1 teaspoon lime sea salt (regular sea salt is great too!)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1 pinch crushed red pepper
- 1 whole onion peeled and diced small
- 4 whole chipotles in adobo sauce finely chopped
- 1 tablespoon fresh cilantro leaves finely chopped, plus additional for topping
- 2 tablespoons apple cider vinegar
- 1 1/4 cups canned pumpkin puree
- 1 can crushed tomatoes 28 oz size
- 1/4 cup chicken stock
- 1 cup Greek yogurt as needed for topping
- Get a large pot on the stove and heat the olive oil in it over medium high heat. Brown the meat in it for about 5 minutes while you break it up with a spoon. While the meat cooks, spice it up with the chili powder, salt, cinnamon, nutmeg, smoked paprika, cumin and crushed red pepper.
- Add the onion, chipotles in adobo and fresh cilantro to the pot once the meat is cooked and let them get fragrant for a couple of minutes. Deglaze the pan with the apple cider vinegar, scraping up those yummy brown bits at the bottom of the pot.
- Add the pumpkin puree, crushed tomatoes and chicken stock into the pot and give the pumpkin chili a big stir. Bring it to a boil, then reduce it to a simmer and let it go low and slow for an hour.
- Scoop the chili into bowls, then top them off with a dollop of greek yogurt and a few fresh cilantro leaves. Enjoy the Fall inspired comfort!