I think it’s decided that fall is officially my favorite season of the year. Sure, I love summer and travel and the beach and all that good stuff, but let’s be real: I’m a pale white girl that searches for shade all summer long in hopes to not become a giant freckle one day. But fall on other hand…I get to wear my jeans and boots and light layers and can enjoy the less harsh sun. Fall is so pretty, I mean just look at those colors! If you saw my décor style, you would know how much I like my neutrals and earth tones. You get some sunny days, you get some cozy, gloomy days, and best of all: I get to resume drinking hot tea and eating soup. Winter is nice too, but it’s a little colder than I fancy (especially here) and I get really tired of dealing with so many layers of clothes. The flowers in spring are nice, but the season is way too unpredictable for my liking.
So fall it is. It’s my favorite. I honestly never put too much thought into it, but now I know for sure. I didn’t mention my other favorite thing about fall, because it’s way too obvious, and I’m one of the many that has the same sentiments. You know that squash that everyone likes in their latte? Ya, you know the one. I like it. A LOT (but not in PSL form…gasp!).
Since I love that orange squash so much, I tend to put it in everything and see how it tastes. It’s pretty neutral so it pairs well with many ingredients. This time, I put it in chili and I must say, it was pretty darn tasty. It doesn’t make it taste crazy different from any other chili, but it adds just a touch of something different to make it worthy of sharing. Plus, squash has a bunch of good for you ingredients, so might as well boost those chili nutrients while we are at it.
I present my pumpkin chili! I ate this everyday for a week, and I’ll probably make another batch soon. Thus, I can assure you it’s tested and approved.
Thank goodness fall has only just begun.
- 1 medium onion, diced
- 1 carrot, finely diced
- 1 lb // 400 grams ground beef
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- Dash of cinnamon
- 1/2 teaspoon chili flakes (optional)
- 2-3 cups diced pumpkin*
- 2 cans diced tomatoes (28 ounces // 800 grams)
- 1 can red beans, drained and rinsed (14 ounces // 400 grams)
- 1 can black beans, drained and rinsed (14 ounces // 400 grams)
- 2-3 cups // 500 – 750 mL broth of choice
- Salt and black pepper to taste
- In a large pot, sauté the onions and carrots together for 2-3 minutes. Add the garlic and the beef and sauté until the pink in the beef is gone and the onions are translucent. Stir in the chili powder, cumin, cinnamon, and chili flakes. Add in the rest of the ingredients. Bring the chili to a boil, and reduce to a simmer. Simmer, covered, for about 15-20 minutes, or until the pumpkin has softened. Add salt and pepper as needed (depends on the salt levels of your broth), and more chili powder and cumin if desired.
- Serve with your favorite toppings, and a side of cornbread!
- *You can also use a can of pumpkin puree, or use half puree and half diced pumpkin.