Jess' Chili

Jessica Hannan


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.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 2 Tbsp
    coconut oil
  • 1 large
  • 1/2 large
  • 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

  • ·
  • ·
    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!

Printable Recipe Card

About Jess' Chili

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free

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