This pumpkin-spiked chicken chili with fall spices is the perfect thing to make on a chilly afternoon, when you’re looking for something warming and comforting. This pumpkin chicken chili is also a lighter version of a heavy meal thanks to the kidney beans, ground beef, and seasonings.
It’s been years since I first made this recipe, which I have adjusted, repeated, and then finally, it is a winner.
To create the perfect chili, you need to find the right balance of spice and flavor. I experimented with different seasonings, as well as different amounts. I also wanted to include as many vegetables and healthy proteins as I could. Which ingredients would withstand the cooking process?
What’s funny about all of this trial and error, you ask? You probably already have the ingredients in your pantry for this simple blend! Thank goodness, because I have a bottle of Chinese Five Spice Blend from two years ago that I’ve barely opened in my pantry.