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
- Add olive oil to bottom of stock pot, just enough to cover.
- Brown the beef.
- 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.
- One by one add remaining ingredients. Stir and let simmer for 30-45 minutes.
- Serve.
Pumpkin Cornbread
| Ingredients and Equipment |
|---|
| 1 package of your favorite cornbread brand |
| 8oz pumpkin puree |
| 2 tablespoons cinnamon |
| 1 tablespoon nutmeg |
Directions
- Prepare according to the package instructions.
- Stir in the pumpkin puree.
- Stir in the cinnamon and nutmeg.
- 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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