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jess' chili

PansyAlvaris avatar
Recipe by
Jessica Hannan
@PansyAlvaris
Austin, TX

Canned pumpkin sounds a little weird in chili, but it doesn't taste weird at all! My picky kids don't like to eat their veggies, but gobble this up every time! I don't even bother to hide the pumpkin, they know it is in there.

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yield 10 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For jess' chili

  • 2 Tbsp
    coconut oil
  • 1 lg
    jalapeno
  • 1/2 lg
    onion
  • 1 Tbsp
    minced garlic
  • 1 1/2 lb
    ground meat (we have bused brisket, ground beef, venison, chicken, etc)
  • 1 tsp
    black pepper
  • 3 Tbsp
    chili powder
  • 28 1/2 oz
    canned black beans
  • 28 1/2 oz
    rotel tomatoes
  • 6 oz
    tomato paste
  • 15 oz
    tomato sauce
  • 15 oz
    pumpkin
  • OPTIONAL TOPPINGS
  • avocado
  • colby jack cheese
  • plain greek yogurt

How To Make jess' chili

  • 1
    Mince garlic, onion and jalapeno.
  • 2
    In a large skillet, heat coconut oil over medium low heat, and add minced vegetables. Saute until fragrant and add ground meat. Brown meat, and add seasonings.
  • 3
    Drain beans and Rotel, and add to the pan. Stir in tomato sauce and paste, and pumpkin, and stir. Add up to 1 1/2 cups water. bring to a simmer.
  • 4
    Reduce heat and simmer for 15 minutes.
  • 5
    Serve with chunks of avocado, Colby jack cheese, and plain Greek Yogurt!
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