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Pumpkin Chili

Pumpkin Chili

The first time I heard of pumpkin chili last year, my first thought was that it didn’t sound right. It took me a year to try it, and I am so glad I did because it is amazing. The flavor of the pumpkin is so very subtle in the chili. The pumpkin puree’s main addition to the chili is creating a wonderfully creamy, silky texture. This would be a perfect recipe to have on Halloween, especially if you’ll be staying in and greeting the little trick or treaters. Just leave this simmering away on the stove, and your home will smell wonderful and inviting. I added all the usual ingredients to a regular chili, with the addition of pumpkin puree instead of a tomato paste or corn meal. I only called for a small amount of chili powder, so you can adjust it to your taste preference. Since chili always taste better the second day, this recipe makes plenty for a family to have leftovers the next night. This recipe can also be easily adapted for the crock-pot.  Just brown the ground beef in a skillet with the onions, green pepper, and garlic before adding to the crock-pot, and then add all the ingredients and turn it on high for 4 hours, or on low for 6 – 8 hours. Serve this with my skillet cornbread or easy cornbread with real corn from Brooklyn Supper.

Pumpkin Chili Recipe

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 -  8 hours, or high for 4 hours.

Serves 8.

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