The holidays are coming quickly, and you’re suddenly reminded of how busy of a time it truly is. Some of you are preparing for holiday parties with friends and family, and some of you are just struggling to come up with dinner ideas during the week. At times, it can be hard to please the crowd you’re performing for. If you’ve been flipping through your endless stack of recipes and have yet to find a winner, look no further. I am convinced that you can never go wrong with a big batch of chili. Chili is satisfying, low-maintenance, and perfect for the cold, winter months. Plus, it makes your entire home smell amazing.
What if I could give you a tip on how you, your family, and your holiday guests could eat healthy and be less wasteful this holiday season? I would mark that one up as a win-win. The chili recipe I have for you today incorporates a little twist with a secret ingredient: canned pumpkin.
If you’re in my boat, you bought multiple cans of pumpkin this fall for Thanksgiving just because they were on sale. You can only make so much pumpkin pie, pumpkin oatmeal, and pumpkin bread before you’re tired of it! One trick for using that leftover canned pumpkin is to incorporate it into this chili recipe. The chili still tastes like chili, but the pumpkin makes it more creamy and adds an extra dose of fiber and vitamin A.
This one-pot chili recipe is exactly what it sounds like: throw all of the ingredients into one pot and let the chili do the cooking! Check out the pumpkin chili recipe below, and prepare to satisfy anyone who walks through your door.