Recipe: One Pot Pumpkin Chili and Pumpkin Cornbread

Pumpkin Chili

Adapted from A Spicy Perspective: Pumpkin Chili

Yield: 5-6 servings

Ingredients and Equipment
1lb ground beef (I used 80/20, 70/30 would work too)
Olive oil (optional, though recommended)
1 can (15oz) kidney beans, drained
1/2 large yellow onion, chopped
3 cloves garlic, minced
30oz pumpkin puree
1 cup chicken broth
1 1/2 cups apple juice
1 yellow bell pepper, chopped
1 1/2 teaspoon cinnamon
3-4 jalapenos, chopped
1/2 tablespoon cumin
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon nutmeg
3-4 baby bella mushrooms, chopped
1/2 teaspoon ancho chili powder
2 carrots, peeled and chopped

Directions

  1. Add olive oil to bottom of stock pot, just enough to cover.
  2. Brown the beef.
  3. Add garlic, mushrooms, onions, and jalapenos, and lightly saute. I had to add a bit more olive oil at this point as the beef soaked it up. You’re just adding enough to keep things from sticking and burning.
  4. One by one add remaining ingredients. Stir and let simmer for 30-45 minutes.
  5. Serve.

Pumpkin Cornbread

Ingredients and Equipment
1 package of your favorite cornbread brand
8oz pumpkin puree
2 tablespoons cinnamon
1 tablespoon nutmeg

Directions

  1. Prepare according to the package instructions.
  2. Stir in the pumpkin puree.
  3. Stir in the cinnamon and nutmeg.
  4. Bake according to the package instructions.

The chili ingredients looks like a lot, but it’s really simple, especially when you can just dump everything in to the one pot and you have yourself a nice chili. If you try these, let me know what you think and if you make any changes!

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