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Meaty Pumpkin Chili
Meaty Pumpkin Chili
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Main Course
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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!