I love any and all things that contain or pertain to pumpkin. Okay that may be a slight exaggeration. But when I stumbled upon a chili recipe with pumpkin, I absolutely had to try it.
Altered from this recipe…
2 pounds ground beef
1 large onion, diced
2 or 3 carrots , peeled and chopped
2 (15 ounce) cans black beans, drained
4 cups tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1 (15 ounce) can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon nutmeg
3 tablespoons chili powder
1/4 cup white sugar or 1/8 cup agave necter
1. In a large pot over medium heat, cook beef until brown; drain.
2. Stir in onion and carrot and cook 5 minutes.
3. Stir in beans, tomato juice, diced tomatoes and pumpkin puree.
4. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
The pumpkin is subtle enough for those who don’t love pumpkin. I love the added spice with a touch of sweetness. AND my three food critics love this chili! It makes plenty for leftovers too.
I used half of a 29 oz can of pumpkin so stay tuned for two more pumpkin recipes…