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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.

read more
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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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