As soon as the temps in New England drop below 70 I get cravings for all things fall. I’m talking soups, stews and pumpkin flavored everything. One of my favorite recipes is for my Pumpkin Chocolate Chip Blondies. With football starting and since I just moved in with my boyfriend, I decided to make chili this past Sunday. I noticed that I had an open half a can of pumpkin in my fridge so decided to make this INSANELY easy pumpkin bison chili recipe.
I like bison over beef for a few reasons:
- Bison is leaner than beef
- It typically has 25% fewer calories than beef
- It’s lower in saturated fat
- It tends to be more tender than beef because of the lower fat content
I don’t eat red meat often, maybe 1-2 times a month, but I feel better when I eat bison over beef. It somehow feels a little lighter and less filling. It can be hard to find in supermarkets, but this is the kind that I bought and I found it at Stop and Shop.
I love this Pumpkin Bison Chili for a few reasons:
1.) It is CREAMY. Somehow, the added pumpkin makes it a little creamier and thicker which I like. I don’t love a brothy chili (which you’ll notice because there’s no broth in this recipe.
2.) Pumpkin has a TON of nutritional value, one being fiber. Pumpkin is a great source of fiber
3.) It tastes even better as a leftover. As the flavors sit and meld, it becomes even better. That’s why I like to make a big batch and even freeze some for when the craving for chili arises.
Without further ado, here is the recipe, and I hope you love it as much as I do! Comment below or snap a pic and tag me if you decide to make it!
P.s. I served this with cornbread muffins (I used this mix) and they went perfectly together so I highly recommend serving some sort of bread on the side to soak in some of the chili.Print
Chili with a fall twist! This chili is made with bison for a leaner, healthier meal and canned pumpkin! The pumpkin provides a creamy texture and gives the soup an added nutritional kick. This is the perfect fall recipe that will warm you up and keep you full. I love serving this with cornbread muffins, plenty of cheese and a dollop of plain greek yogurt on top.
- 1 tbsp Extra Virgin Olive Oil
- 1/2 large white onion
- 3 cloves minced garlic
- 2 tbsp tomato paste
- 1 1/2 lbs ground bison
- 1 1/2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 can unsweetened pumpkin puree
- 1 can dark kidney beans
- 1 can light kidney beans
- 1 (28oz) can crushed tomatoes
- Salt and Pepper, to taste
- Shredded cheddar cheese
- Green onions
- Plain non-fat Greek yogurt
- Turn the instant pot on to “Sauté” mode on medium heat
- Add in 1 tbsp Olive Oil and cook the diced onion and garlic and until fragrant
- Add in the bison and cook just until it is no longer pink
- Drain the fat from the pot (optional, but recommended)
- Add in the chili powder, cumin and paprika and stir well
- Add the tomato paste, crushed tomatoes and pumpkin. Stir to combine
- Set the timer on your instant pot (or slow cooker) and cook on HIGH for 3 hours. ( You could also cook on LOW for 5-6 hours)
- Lastly, turn the Instant Pot back onto Sauté mode and add in the beans. Stir until combined and heated through, about 5 minutes.
- Serve with shredded cheese, chopped green onions and a dollop of non-fat Greek Yogurt
This recipe could also be made in an Instant Pot using the pressure cook setting. Pressure cook for 15 minutes and then add the beans in at the end on Sauté mode, stirring for 5 minutes until beans are heated through.
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