I have never tried pumpkin chili until I created this recipe. The idea came from Melodie Johnson, a friend on Tampa Cake Girl. Thank you Melodie for suggesting I create a pumpkin chili. Pumpkin is very healthy, full of vitamins and fiber. It’s not just for pies!
2 pounds ground beef (turkey or chicken works too)
1/2-3/4 cup chopped onion
Season to taste with salt and pepper (I used garlic salt)
2 cans of pumpkin purée (15 ounce cans) not pie filling
2 cans of your favorite bean (I used kidney), do not drain
1 can of beef stock (chicken or vegetable stock maybe substituted)
3 cans of diced tomatoes (I used 3-14 ounce cans with roasted garlic)
4 Tablespoons of chili powder, or more or less to taste
Garnish with your favorite chili toppings. I used sour cream sprinkled with nutmeg, cheese and scallions.
Add meat and onion to your pan and season. Cook meat and drain off the fat. Continue adding your ingredients, beans, stock, tomatoes and pumpkin. Add chili powder to your liking. Simmer on low for an hour or more. Top off with your favorite garnish and enjoy.
If you thing the chili does not have enough pumpkin for you, add pumpkin spice by the teaspoonful, tasting after each addition of the spice.
I had leftover chili so I microwaved a spaghetti squash in an inch of water, cut side down for 10 minutes per side. Don’t forget to remove the seeds before cooking it in the microwave. Let cool for a few minutes until you can handle it and scrape the insides. Pour some warm leftover chili over the spaghetti squash and garnish with Parmesan cheese. It is delicious and very healthy. I love it when the leftovers are as good or better than the original recipe.