Don't Knock It Till You Try It Chili: a spooktacular fall favorite!

Daniela Peregrina.

Every Halloween, I have a go-to dish: chili!

As a busy mom, I would prep all the chopped vegetables the night before and sautee them in a pot, adding the rest of the ingredients, letting it simmer away while I juggled pumpkin carving and costuming. By the time the sun started to set, and my son was ready for trick-or-treating, dinner was ready to be enjoyed.

This year, I no longer have to prepare for trick-or-treaters, or finish touching up Halloween make-up, so I changed things up a bit with my Don't Knock It Till You Try It Chili-and yes, it has a surprise ingredient: pumpkin! Not only does pumpkin add a creamy texture and a subtle sweetness, but it also packs some serious nutritional benefits. It's loaded with fiber, which helps keep everyone feeling full and satisfied, and it's rich in vitamins A and C, boosting immunity just in time for cold and flu season!

This chili is a plant-based and budget-friendly dish. With canned beans and pumpkin puree, you're in and out of the kitchen without breaking the bank. Want a heartier meat version? You can sauté ground turkey, beef or chicken before adding your aromatics and the rest of the ingredients. The key to the flavor of this chili is sauteing your onion and bell pepper until golden brown and then adding the pumpkin puree and tomato paste to form a beautiful fond (crust) on the bottom of your pan - that is where all the magical flavor is.

Here's what you'll need: kidney beans, black beans, pumpkin puree, diced tomatoes, red bell pepper, garlic, onion and spices like chili powder, smoked paprika, and a pinch of cinnamon (trust me on this one!).

So, as you prep for this year's fall festivities, remember: Don't Knock It Till You Try It Chili is here to save you time, money and maybe even create a new tradition that everyone will love.

To connect with Daniela on social media where she shares fun food facts, recipes and upcoming events and classes. You can find her on Instagram and TikTok at @thedanielaperegrina, and on Facebook under Daniela Peregrina.

Provided.

Don't Knock It Till You Try It Chili.

• 4 cloves garlic, minced

• 1 yellow onion, diced

• 1 yellow or red bell pepper, diced

• 3 tablespoons oil

• 1 can (15 oz) drained kidney beans

• 1 can (15 oz) drained black or pinto beans (if not using meat, add an additional can)

• 1 can (15 oz) petite diced and roasted tomatoes

• 1/2 cup pumpkin puree

• 3 tablespoons tomato paste

• 2 cups stock of choice (or water)

• 1 tablespoon chili powder (or flakes)

• 1 tablespoon smoked paprika

• 2-3 teaspoons ground cumin (to taste)

• 1 tablespoon garlic powder

• 2 teaspoons onion powder

• 1/2 teaspoon oregano

• Salt and pepper to taste

• 1 pinch of cinnamon (trust me on this one!)

For garnish: sour cream, cheese (or queso fresco which really goes well with this), green onions, diced fresh tomatoes, avocado slices and tortilla chips.

Note: If using meat, use 1 lb ground turkey, beef or chicken and omit one can of beans. Season with salt and pepper and saute the meat in the pan first, remove the meat and saute the vegetables in the remaining oil (add a bit more if needed) until golden brown.

Sauté Aromatics:

• In a skillet over medium heat, add the avocado oil. Sauté the diced onion and bell pepper until golden brown (about 8 minutes).

• Add tomato paste and puree, and saute for an additional 3-5 minutes until bubbly.

• Add minced garlic and all the spices saute for an additional minute or two.

• Add the drained kidney beans, black beans, diced tomatoes and stock. Stir to combine, season with salt and pepper to taste.

• Cook on low for 20 minutes.

Serve:

• Taste and adjust seasonings if needed before serving. Enjoy the chili hot, garnished with your favorite toppings like avocado, sour cream, cilantro and cheese!

Tips:

• This chili pairs well with cornbread or tortilla chips.

• You can easily adjust the spices based on your heat preference.

• This chili can also be made in a crock pot or Instant Pot by sauteing all the vegetables and aromatics (and meat if using) first, then combining them with the rest of the ingredients and cooking according to manufacturer's specifications.