Here at Crumbs and Chaos, we are pumpkin fanatics…we LOVE it in a really bad way!
And, upon request, we have grabbed our favorite pumpkin recipes to share with you all this week…hence the name, I LOVE PUMPKIN WEEK!
Pumpkin is a squash that is baked, pureed and used to make baked goods, soups and a host of other things. Pumpkin seeds are a popular fall treat. In the recipe below, I have added it to chili and it helps create a lovely texture. Super delicious! Don’t be fooled by the LOOOONNNNGG list of ingredients, most of it is opening cans and measuring spices. Pay attention at the end of the recipe for important information that helps to make this the BEST CHILI EVER!!!
Becca’s Pumpkin Chili
recipe by Crumbs and Chaos
Printable Recipe Here
1 lb. GROUND BEEF
SALT
1/2 of a small ONION, chopped
3 cloves of GARLIC, minced
1/2 of a RED PEPPER, chopped
1 JALAPENO PEPPER, de-seeded and finely chopped
1 POBLANO OR BANANA PEPPER, de-seeded and finely chopped
1 can KIDNEY BEANS, drained
1 can CHILI BEANS
1 can BLACK BEANS, drained and rinsed
1 can FIRE ROASTED DICED TOMATOES
1 can DICED TOMATOES
1 can ROTEL TOMATOES
1 can TOMATO SOUP
1 (tomato soup) can of WATER
1 cup PUMPKIN PUREE
1 1/2 Tablespoon CUMIN
1 Tablespoon CHILI POWDER
1/4 teaspoon CAYENNE PEPPER
1/4 teaspoon BLACK PEPPER
1/2 teaspoon SALT (or to taste)
In a large pot, add ground beef and sprinkle liberally with salt. Break up with spoon, let cook over medium heat until browned. Turn over and let brown on other side. You want the meat not just to be cooked, to actually be golden brown – it adds a lot of flavor.
Add onion, garlic and all of the peppers. Cook until tender.
Dump in the beans, tomatoes, soup, water and pumpkin. Stir to combine.
Add spices. Stir again. Bring to a boil and reduce heat to low. Simmer on low for about 30 minutes to an hour. Stirring occasionally.
Remove from heat. Let cool and place in fridge overnight. Reheat on stove top or in crockpot if desired. Serve with shredded cheese, sour cream and fritos (our favorite).
*When cutting jalapeno, poblano or banana peppers, use caution and wear gloves if possible and wash hands thoroughly when finished.
*Getting the meat REALLY brown is important as it adds another layer of flavor to the chili.
*It will be great if you eat it right away, but it will be better if you leave it overnight. Letting it sit overnight helps the flavors to come together.
This post is linked to Sharing Sundays, Ingredient Spotlight
This post is linked to Sharing Sundays, Ingredient Spotlight
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