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Fall Recipe: Pumpkin Chili

This recipe for chili is perfect for a busy week, simply through it together in the morning and let it cook in the Crock Pot while you're at work.

 

Pumpkin is such a versatile ingredient, and in my opinion you can never have too much of it.

When the weather is cold and rainy, I crave chili. So, last weekend, when the weather was terrible, I decided to start searching for a fall flavored chili. I stumbled across this recipe for pumpkin Chili while on Pinterest. The original post is from a blog called Sweet Pea's Kitchen.

The great thing about this recipe is that it's different than most chili. The flavor has a hint of cinnamon, and the spices aren't overpowering. The heat in the chili is a slow steady heat that doesn't keep you from enjoying the meal.

If you want it spicier, you can add more hot sauce or chili powder. Because I don't like beans or peppers, I only used one can of beans (the recipe calls for two) and I left out the pepper. I was pleased with the results.

To make this recipe you'll need:

  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 1 green bell pepper, diced
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 c. tomato juice
  • 2 (15.25-ounce) can black beans, drained
  • 1 (15 ounce) can pumpkin puree
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Hot sauce to taste

To start, brown the beef in a medium saute pan. Drain the fat. Add the onions and bell pepper, and cook until the onions are translucent (about 5 minutes). In a Crock Pot, combine the diced tomatoes, tomato juice, beans, pumpkin, chili powder, cumin, pumpkin pie spice, salt, pepper and hot sauce. Mix well. Next, add in the cooked beef and stir. Cook on low for six to eight hours, or on high for four hours. Season to taste with salt and pepper. Serve with shredded cheddar cheese sprinkled on top and your favorite corn bread. Enjoy!

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