This pumpkin chili is the ultimate cold-weather comfort food. It's warm, loaded with good-for-you ingredients, and full of flavor. Plus, it's an easy-to-make recipe that all goes into one pot, and it's ready in an hour!


– Olive oil – Onion + garlic – Red bell pepper – Bourbon – Canned pumpkin – Crushed tomatoes – Beans – Butternut squash

Heat the oil in a large pot over medium-high heat. Add the onion and saute until it is soft and brown, about 8 minutes.


Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.


Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well.


Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the corn to the pot and let it cook for 5 minutes. Season to taste with sea salt.


Serve the pumpkin chili with some minced chives or green onions and a little cheddar cheese on top.


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