Recipe: Pumpkin Chili
Because we have someone in our family who can’t eat tomatoes, we had to lay off the chili for a while. Last fall, I had the idea to replace tomato sauce with pumpkin instead and voila we had pumpkin chili. At first, some were a bit skeptical about the flavor being like pumpkin pie, but it turns out it tastes almost exactly like traditional chili thanks to the beef broth and vinegar. If you prefer vegetarian chili, just substitute veggie broth and leave out the hamburger. Enjoy!
1/2 Medium Yellow Onion, diced
1/2 Green Pepper, diced
1 Fresh Jalapeno, diced
3 Cloves Garlic, diced
3 Tbsp Olive Oil
1 Tbsp Chili Powder
1 tsp Salt
4 C Beef Broth
2 Tbsp Apple Cider Vinegar
1-15oz Can Pumpkin Puree (not pie filling)
3-15 oz Cans Chili Beans (I use a variety - black beans, kidney beans, pinto beans, etc)
1 to 1 1/2 lbs of Ground Beef, browned and drained
Pour olive oil into a large soup pot and heat over medium. Add the onions and cook for 5-10 minutes, stirring occasionally until they are translucent. Add the green pepper and jalapeno. Continue to cook about 2-3 minutes, stirring occasionally. Add the garlic. Cook 1 minute more. Then add in the chili powder, salt, beef broth, vinegar and pumpkin. Stir well until it’s soupy and all the pumpkin has been mixed in. Add the beans. Bring to a simmer then lower the heat to medium low. Cover and cook for 20-30 minutes. Stir about every 5 minutes to keep it from sticking to the pan. Add the cooked ground beef. Continue to cook without the lid for another 10-15 minutes. It should thicken up a bit.
Serve immediately. Refrigerate any leftovers in an airtight container.
Makes 6-8 servings.