Pumpkin Spice Chili
Alright…here it is! The recipe SO many of you have been waiting and asking for! After we learned that Urban Accents discontinued their Pumpkin Spice Chili Seasoning Blend (why Urban Accents, WHY?!), I’ve been working on and perfecting a “copy cat.” And HOORAY – I think I’ve FINALLY NAILED IT! If you’re reading this and thinking, “ewww Pumpkin Spice Chili?!” all I’m going to tell you is this: IT IS AMAZING, so trust me and TRY IT! 🎃🥣
Ingredients
- 4 tbsp Sicilian Biancolilla Extra Virgin Olive Oil
- 1 large onion, chopped
- 2 green peppers, chopped
- 2 red peppers, chopped
- 2 jalapenos, seeded & finely chopped
- 4 garlic cloves, minced
- 2 lbs ground beef
- 2 (14.5oz) cans diced tomatoes
- 2 (15oz) cans Great Northern beans, drained & rinsed
- 2 (15oz) cans pumpkin puree
- 1 (6oz) can of tomato paste
- 2 cups water
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp finely ground Himalayan Sea Salt
- 2 tsp freshly ground black pepper
Directions
In a stock pot over medium-high heat add Sicilian Biancolilla Extra Virgin Olive Oil and cook onion, peppers, jalapeno & garlic until tender. Remove half of the vegetables from the pot and set aside.
Add meat, cooking until browned and add all seasonings. Stir until well combined. Add tomatoes, pumpkin, and tomato paste. Stir well until combined. Add both cups of water, stirring again until well combined. Bring to a boil and reduce heat to a simmer. Add beans and remaining vegetables. Cover and cook for 30 minutes. If too thick add additional water. Season with additional salt & pepper as desired.
Enjoy! 
