Ooouuuh! Gross! That is what my son said about pumpkin chili. But, he asked for seconds. If you struggle with those after-effects of a nice spicy bowl of chili, then pumpkin chili will ease your condition. The vegetables ease the acidity in the chili and change the taste in a really surprisingly delicious way!
Using fresh and organic ingredients adds to the taste and health of this dish, but use what you have on hand. This recipe calls for all the traditional makings of chili with just a special twist for a hearty fall dish.
Homemade is always best. Serve this up with a side of homemade bread and butter. It hits the spot on a nice crisp cold day.
What you need:
1 1/2 pounds of ground beef or chicken (My favorite place to buy meat is through Zaycon Fresh.)
1 1/2 cups of cooked beans (any sort)
Scrape out 1 can tomato paste
1/2 cup of tomato ketchup
Pour in 1 cup of pumpkin puree
Add 1 cup of chopped bell peppers.
1/2 cup of chopped onions
2 tablespoons of Cajun seasoning (can substitute 1 1/2 tablespoons of chili powder, 1 tablespoon of cumin, 1/2 tsp of red chili powder)
Sprinkle in 1 tsp of sea salt
1 tsp of cinnamon
Add 1/4 tsp of allspice
Sprinkle 1/4 tsp of ground cloves
1/2 tsp of ginger
1-2 cups of water
How you make it
Brown the ground beef in your soup pot. Add in the bell pepper and onions. Stir fry until the vegetables are cooked. Then add the salt and spices. Stir in the tomato paste, ketchup, and pumpkin, then add 1 cup of water. Add in the beans and heat, and add additional water to make the chili your desired consistency. Top with cheese if desired. Makes 8 bowls of hearty chili.