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October-Appropriate Pumpkin Chili

Posted Oct 23 2012 9:58am

This recipe will officially help you Fit Yo Pants !

I know that when most of you see the word “pumpkin” in a recipe title, you roll your eyes. I get it. Trust me, I do. But sometimes that ubiquitous squash just makes a recipe really special. This is one of those times. And really, we only get to abuse pumpkin for a couple months out of the year, so let’s make the most of it!

The addition of pumpkin in what is otherwise a fairly standard chili recipe adds a warmth and depth of flavor most chilis just can’t accomplish. I also think it makes it a bit more hearty.

You’ll need (makes 4-6 servings):

  • 1 lb ground beef (I used grass-fed 85/15). If you want to keep it vegetarian, you could use beans instead — kidney or black would work best. You could also use beans in addition to the ground beef.
  • 1 15-oz can pumpkin
  • 42 oz diced tomato (fire-roasted works well). I used a 28-oz. can and a 14-oz. can.
  • 1 small white or yellow onion, chopped
  • 1 large green pepper (or 2 small guys), chopped
  • 1 tbsp olive oil
  • 1 tbsp crushed red pepper (if you like spice)
  • 1-2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp  cayenne
  • 1/2 tsp pumpkin pie spice
  • salt and pepper to taste

Make it:

  • Saute the beef, onions, and peppers in olive oil over medium heat in a large soup pot until the beef loses most of its pink. Add salt and pepper to taste.
  • Add tomatoes, pumpkin, and all spices.
  • Simmer for as long as you can, but at least 20 minutes.
  • Taste and adjust seasoning as necessary.

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