I know I know, I am sharing another chili recipe! This recipe was just too good not to share! It’s fall and all things pumpkin are still in full swing. I kept seeing people share their love for pumpkin chili and since I’ve never had it I knew I had to try it. I am so happy that I did because this is one of my favorite chili recipes I’ve ever had! If you are looking for more awesome chili recipes be sure to try out my Easy No Bean Chili, Mexican Chicken Chili and this Crockpot Turkey Chili.
I made this recipe with Banza Chickpea Pasta. If you haven’t tried their pasta yet, it’s a must! Since it is made with chickpeas it is much higher in protein than normal wheat and brown rice pasta. It is also higher in fiber and has less net carbs than the average pasta. Banza pasta is also certified gluten free and non-GMO.
Banza was sweet enough to send me a little package and I am glad they did because little did I know they also make rice from chickpeas. Just like their pasta, their rice is also higher in protein and fiber and lower in net carbs than average white or brown rice. The consistency and taste is a bit different than the rice you are used to, but I totally dig it. And guess what, they even have mac n cheese! I would have loved to try it, but it contains milk and that’s a no go for this dairy intolerant girl. I see Banza on just about all grocery store shelves so you should be able to get your hands on some pretty easily.
Go find yourself some Banza pasta and make this recipe!
- 1lb ground beef
- 2 tbsp coconut oil
- ½ onion, chopped
- 3 garlic cloves, minced
- 1½ cups carrots, peeled and chopped
- 1 zucchini, chopped
- 1 28oz can diced tomatoes
- 1 15oz can pumpkin puree
- 2 cups chicken broth
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp onion powder
- ½ tsp cinnamon
- 1 box Banza Chickpea Pasta*
- Place a large pot on the stove over medium high heat and add the beef. Brown until fully cooked. Drain the grease and transfer to a different bowl. Set aside.
- Place the large pot back on the stove over medium high heat and add the coconut oil. Once melted, add the onion and garlic and saute until the onions become translucent. Add the carrots and zucchini and saute for another 3-5 minutes.
- Add the diced tomatoes, pumpkin puree and chicken broth and mix well. Bring to a boil and then reduce heat to simmer.
- Add the browned beef and spices and mix well. Let simmer on low.
- Add another pot to the stove and follow the instructions on the box for the pasta.
- When the pasta is done, either add the pasta to the pot of chili or add desired amount of pasta to your bowl of chili.**
**I like to keep the pasta separate from the chili and add in desired amount of pasta to my bowl when I am ready to eat. Feel free to add all the pasta to the pot of chili. Both methods work.
