Recipe of Pumpkin Chili

The flavor of the pumpkin is so very subtle in the chili. The pumpkin puree’s main addition to the chili is creating a wonderfully creamy, silky texture. This recipe can also be easily adapted for the crock-pot.  Just brown the ground beef in a skillet with the onions, green pepper, and garlic before adding to the crock-pot, and then add all the ingredients and turn it on high for 4 hours, or on low for 6 – 8 hours.

Ingredients

1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth

2 – 14 oz cans pumpkin puree
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced

1 teaspoon pepper
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
2 teaspoons dried cilantro
2 teaspoons dried oregano

Cooking Direction

1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 -  8 hours, or high for 4 hours.