Curried Pumpkin Chili

Midwest Husbands

Fall Food Friday

At a glance

Prep time

15 mins

Cook time

1 hour

Total time

1 hour, 15 mins

Servings

5-6

Calories

Shhhh 🤫

It's Chili Season

We’ve missed the weekly accountability to cook more healthy meals at home.

Our curried pumpkin chili is a great way to ease into fall dinners. The warm and flavorful combination of ingredients is harmoniously spiced as the days get shorter and colder. We recommend serving it over jasmine rice for a more filling and balanced dish. The recipe is below.

You will need

2 lbs ground beef (or preferred protein)
1 sweet onion, washed and chopped
2 bell peppers, washed and chopped
1 pie pumpkin, washed
2 T red curry paste
1 T chili powder
2 cans RO*TEL Original diced tomatoes & green chilies
1 can fire roasted diced tomatoes
2 cans garbanzo beans
2 t curry powder
1/2 t cinnamon
1 T olive oil

Instructions

Preheat oven to 425°F.
Cut pumpkin, scoop out seeds, and peel carefully using a vegetable peeler. Chop into 1/2” pieces. Toss in a mixing bowl with oil, salt, curry powder, and cinnamon. Spread onto a baking sheet. Bake for 20 minutes.
Cook the preferred protein in a Dutch oven over medium heat. Reduce the heat to low and add onion, peppers, roasted pumpkin, curry paste, chili powder, canned tomatoes, and beans. Cover and cook for 45 minutes, stirring occasionally.
Serve with chopped green onion, grated cheddar cheese, and a dollop of Greek yogurt.
Enjoy!