"What are your Halloween plans?," I asked my sister.

"Make a huge batch of pumpkin chili in the Crockpot, have the grandparents over, and trick-o-treat up and down the street until the kiddo gets too tired."

My brother-in-law, Mac, joked with her, "Why do you associate chili with Halloween?"

I thought about this too... It's probably because our momma ALWAYS served chili on Halloween with all of the fixings in small bowls.

It was delicious (what did she put it in there to make it better than ANY chili I've ever made...) and an easy "serve yourself" meal as kids and neighbors came in and out of your home, trick-o-treating, swapping candy, and enjoying a few beers (parents obvi).

This BEST PUMPKIN CHILI recipe is a close second to my momma's (still waiting for her recipe TBH).

Don't be afraid of the pumpkin puree, it doesn't make it a sweet mess. It's the perfectly creamy, slightly sweet addition, adding character to a dish that sometimes is just too salty... 

I hope you have a Happy Halloween and Happy Fall, full of cozy vibes (chili, beers, and a firepit, to be exact).

Stay Cheesin!

Becca

Bonus: My Mom bought me these Souper Cubes and I will never go back to Tupperware or Zip Loc bags! The BPA-free, silicone trays make it easy to freeze extra soup or chili into single serving portions. I gifted these Souper Cubes, a pot of chili, and a bag of Penny Panko 

 

BEST Pumpkin Chili Recipe

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 pounds ground beef
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can each of - kidney beans, pinto beans, black beans
• 1 can Rotel tomatoes, with juices (10 oz)
• 1 can pumpkin puree (15 oz)
• 6 ounces can tomato paste
• 2 cups chicken broth
• Spices
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp dried oregano
• 1 tbsp smoked paprika
• 2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
• 2 bay leaves (optional) 

 

Instructions:

1. Heat a dutch oven or large pot over medium-high heat.

2. Saute the chopped onion in the oil, cook until transluscent. Then, add garlic and cook an additional minute.

3. Add ground beef, cook until no longer cooked through (no pink!)

4. Drain and rinse the beans, then add add them to the pot, along with Rotel (with juices), pumpkin puree, tomato paste, chicken broth, and all spices (including bay leaves)

5. Stir, then place a lid on top the pot and simmer for 30 minutes, stirring occasionally.

6. Remove the bay leaves before serving. 

 

Toppings on the side:

- Piedmont Pennies Cheesy breadcrumbs, sour cream, cilantro, hot sauce, shredded cheese, red pepper flakes - YUM!

How to store:

- Store extra chili in the refrigerator for three days or freeze for up to one year. I recommend using the Souper Cubes for individual serving storage!