Pumpkin chili was the winner of last week’s vote, and this pumpkin chili did not disappoint. It was simple to make, flavorful, and the perfect hearty meal for these rainy days.

We made ours using peppers from Southwind Organic Produce, Onion from Hurtgen Meadows, Pumpkin from Roberson Creek, Beef from Fickle Creek Farm, and Bone Broth made from Sunset Ridge Buffalo soup bones. You can easily make this a vegetarian meal by leaving out the meat.

We hope you enjoy it as much as we did!