Pumpkin Chili


When I started thinking about savory pumpkin recipes to make, my mind immediately went to the idea of a pumpkin chili. I was positive that I had a recipe for it lying around somewhere, but all I could find was a stew that needed to be made in the crock pot. I didn't have all of the ingredients and it was too late in the day to use the crock pot, so I decided to wing it with the ingredients I had and see what type of pumpkin chili I could create.

Pumpkin Chili
Source: A Cookaholic Wife Creation
Servings: 6
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    • 1 lb. lean ground beef
    • 1 tbsp. olive oil 
    • 1 onion, diced
    • 1 red pepper, diced
    • 2 cans kidney beans, rinsed and drained
    • 15 oz. can pumpkin puree
    • 1 can condensed tomato soup
    • 1 can water (fill the soup can)
    • 1 tbsp. chili powder
    • 1 tsp. cumin
    • 1 tsp. pumpkin pie spice
    • 1/2 tsp. dried oregano
    • 1/2 cup shredded cheddar cheese
1. Add ground beef to a skillet over medium-high, and brown, breaking into small pieces. Drain any grease. Transfer the ground beef to a plate.
2. Add olive oil to the skillet along with the onion and red pepper. Cook, stirring frequently, until soft.
3. Stir in the kidney beans, pumpkin puree, condensed soup, water and spices. Add  an additional cup of water if mixture is too thick. Reduce the heat to low and allow to simmer for 20-30 minutes.
4. Ladle chili into bowls and divide shredded cheese between them.

Honestly, I think the pumpkin in this recipe really serves as more of a filler than a flavor. Pumpkin has a really mild flavor to begin with and it isn't strong enough to stand up to the other flavors in the chili. The chili is still tasty and filling, it's just not loaded with pumpkin flavor. I've heard of turkey pumpkin chili recipes where the pumpkin is the star, so I'll probably try making one of those soon 

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