Pumpkin Chili
The month of October is about Halloween, our Canadian Thanksgiving, colorful leaves and also pumpkin. Besides carving it and using it as a spooky decoration, there are many recipes using this winter squash like Pumpkin & Spice Cream Cheese Muffins, a delicious Pumpkin Pie, a nice Spicy Pumpkin Sauce for your proteins, enhance your cup of joe with Pumpkin Coffee Creamer, Pumpkin Chai Bread, or this featured one… Pumpkin Chili!
I can guess what you’re thinking… – really, Pumpkin Chili! Yes, that’s right! I know it’s not my regular Slow Cooker Chili or my Turkey Chili Tex-Mex Style but trust me, this unconventional recipe is absolutely fabulous! The combination of ingredients makes this dish so tasty and perfect to enjoy this season. It’s also another delicious way to enjoy this squash!
In the making of this recipe, I use ground beef as well as my Hot Italian Sausage along with fresh ingredients and seasonings. Of course it wouldn’t be a chili without some red kidney and black beans but the star of this dish is certainly the pumpkin purée…
My preferred brand is Libby’s… I love it and no, I don’t get paid for saying that. I use a 29-ounce can “minus” ¼ cup. The reason why I keep 4 tablespoons on the side is so I can make my famous homemade Pumpkin Coffee Creamer which is coming up in a couple of weeks so stay tuned.
In the video, I don’t add any salt because most cans of food out there have sodium in it as a preservative. David and I are very conscious about our sodium intake and I try to keep it as minimal as possible. On the other hand, if you like your salt, you might want to add some. That’s why it’s important to always taste and adjust if necessary.
If you’re like me and enjoy this particular winter squash then you should definitely try this Pumpkin Chili! Tasty and flavorful, this one-pot meal is exactly what you need this month. It’s certainly a great comfort food to add to your folder. Garnished with sour cream, sharp Cheddar cheese, cilantro, and green onions and served with tortilla chips or bread along with a few lime wedges, I’m sure this can become your go-to chili during the fall season…
Bon Appétit!
Check out these other great comfort food recipes for this fall…
– Creole Couscous with Andouille & Shrimp
– Cashew Chicken
– Cauliflower Fried Rice
– Lamb Keema
– Country Boil
– Coffee Beef Stew
– Paella de Marisco
and for even more one-pot meal recipes, click on this link… Recipe Category • One Pot Meals
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Pumpkin Chili
Hover to scale
Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 1/2 lbs. ground beef
- 1 lb. hot Italian sausage see Recipe
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 cups yellow onions, chopped
- 1 cup red peppers, chopped
- 1 cup orange peppers, chopped
- 1 cup poblano peppers, chopped
- 5 large cloves garlic, pressed
- 1 can (15 oz.) red kidney beans, rinsed and drained
- 1 can (15 oz.) black beans, rinsed and drained
- 2 tbsp. chili powder
- 2 tbsp. ground cumin, or more to taste
- 1 tbsp. Worcestershire sauce
- 1 tbsp. smoked paprika
- 1 tbsp. brown sugar
- 1/2 tbsp. dried oregano leaves
- 1/2 tbsp. hot sauce such as Frank's
- 1 can (29 oz.) pumpkin purée "minus" a 1/4 cup Footnote
- 1 can (15 oz.) fire-roasted tomatoes
- 1 can (10 oz.) Rotel tomatoes
- 1 can (4 oz.) diced green chilies
- 1 cup low-sodium beef broth
Directions
- In a Dutch oven over medium-high heat, add oil. When it gets hot, add ground beef and hot Italian sausage; season with black pepper. Cook the meat until almost brown, about 4 minutes, breaking it into small pieces.
- Transfer the meat to a bowl using a slotted spoon; set aside.
- Reduce the accumulated liquid from the pot down to ¼ cup.
- Add onions and sauté them for about 3 minutes.
- Add red peppers, orange peppers and poblano peppers; sauté for 2 minutes.
- Add pressed garlic and sauté for only 1 minute.
- Add red kidney beans, black beans and return the meat with any accumulated juices; stir to combine.
- Add chili powder, ground cumin, Worcestershire sauce, smoked paprika, brown sugar, dried oregano leaves, and hot sauce; stir well.
- Add pumpkin purée, fire-roasted tomatoes, Rotel, green chilies and beef broth.
- Mix the ingredients in, reduce the heat to medium-low and let it simmer gently for 1 hour, stirring often.
Notes
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