December 4, 2011 / 8 comments »

Pumpkin Chili with beef

OK, so let me start out by saying, I never thought I was a fan of pumpkin.

Don’t get me wrong, I love pumpkin pie, just as much as the other guy.
I just didn’t think that I would like it savory. As an experiment I made a Pumpkin Bisque.

Boy was that good!
This recipe came about because I had an extra can of pumpkin.

The hubster was enjoying watching a 49ers game a couple of weekends ago.

I decided to make him some guy food. I think chili is the quintessential guy food meal.

Don’t you think?

Anyhow, I tossed that extra can of pumpkin in to the crockpot.
With all the other stuff in the chili, I didn’t think that much about it.
Boy was that good.

Everyone kept asking what was in it?
They were very surprised to find out it was pumpkin.

I wonder what other things I can make with pumpkin.

Print Print Recipe

Pumpkin Chili with Beef

Ingredients:

3 lbs ground beef
1 large onion
2 bell peppers
4 garlic cloves minced
2 cups pumpkin puree
1 can tomato paste
3 cups White Beans homemade or canned
4 tablespoons chili powder
1/2 teaspoon chipotle powder
1 teaspoon cumin
2 teaspoons salt
3 cups chicken stock

Directions:

Brown ground beef in a large skillet. Cook until no longer pink. Add onion and bell pepper. Saute until onions are translucent about 5 minutes. Add garlic and cook another two minutes. Pour everything from the skillet into the slow cooker. Add pumpkin, tomato paste, beans, chili powder, chipotle powder, cumin, salt and stock. Cook on low 8 hours or high 4 hours. Serve hot with cheddar cheese or crumbled tortilla chips.

 

Peace be with you,
 Veronica
Beef, Brunch, Chilis, Stew/Soup/Chowders, Vegetables
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8 Responses to “Pumpkin Chili with beef”

  1. #
    1
    Lizzy — December 4, 2011 at 1:24 pm

    I bet the pumpkin gives a nice sweetness to balance the spicy chili! Great idea!

    Reply

  2. #
    2
    Elizabeth @ The Bare Midriff — December 4, 2011 at 3:05 pm

    I LOVE putting pumpkin into savory dishes now, especially soups and stews! It’s a great thickener, isn’t it? And because squash itself doesn’t have a lot of flavor, it works so well! Thanks for sharing!

    Reply

  3. #
    3
    nancy@skinnykitchen.com — December 4, 2011 at 5:26 pm

    What a wonderful, healthy chili! Pureed pumpkin does make a terrific thickener.

    Reply

  4. #
    4
    Claudia — December 5, 2011 at 3:24 pm

    I’ve also never been a great fan of pumpkin – but I can so see this in the chili. And love adding it to the crockpot – better and better – frees up your hands for something else and then this spicy-mellowed warmth welcomes everyone to the table.

    Reply

  5. #
    5
    Veronica's Kitchen — December 6, 2011 at 12:00 am

    This recipe you created is so versatile that it can be served as a dip, thick sauce for bread and may be a stew etc. Very clever creation, Veronica! :)

    Reply

  6. #
    6
    Sarah — December 7, 2011 at 2:14 am

    Wow, pumpkin in chilli… looks delicious! I’ll have to give this one a go!

    Reply

  7. #
    7
    Eliotseats — December 10, 2011 at 9:53 pm

    I have a pumpkin chili recipe too that is a great way to sneak some squash in on your unsuspecting spouse (who maintains he hates squash but loves this chili!) :) Is that wrong?

    Reply

  8. #
    8
    Anonymous — December 11, 2011 at 3:34 am

    Brilliant! I can imagine how all the flavors coming together wonderfully. YumYum. Ready to try a vegerarian versin *no, I am not trying to ruin everything!* Missed you today. Love, Hila.

    Reply

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