Pumpkin Chili

Pumpkin Chili by EclecticRecipes.com #recipe

Here’s a recipe that is much more delicious than it sounds. The first time I saw this on a blog, I thought it sounded gross, and it took me quite a while to finally try it. I am so glad I did, because it is amazing. The pumpkin is very subtle, and it creates a wonderfully creamy texture to the chili.

This recipe was developed for Babble.com.

Pumpkin Chili by EclecticRecipes.com #recipe Pumpkin Chili by EclecticRecipes.com #recipe

Pumpkin Chili by EclecticRecipes.com #recipe

Pumpkin Chili

Ingredients:

1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano

Directions:

1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours.

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7 Responses to “Pumpkin Chili”

  1. 1
    Monet — October 6, 2010 @ 5:06 pm

    This is exciting to me…I actually perk up whenever I see pumpkin mentioned, so I’m not turned off by the title at all. I’ve been adding pumpkin to everything lately….even to my banana milkshakes! I’m sure that this make the chili taste even creamier and heartier…thank you for sharing!
    Monet´s last blog post ..A Dinner Party- my dear

  2. 2
    Barbara @Modern Comfort Food — October 6, 2010 @ 6:50 pm

    This sounds wonderful to me for a fall dinner! This is a great way to get extra good-for-us (and delicious too) veggies into chili.
    Barbara @Modern Comfort Food´s last blog post ..Mom’s Hot “German” Potato Salad

  3. 3
    averagebetty — October 6, 2010 @ 7:52 pm

    You have gone pumpkin crazy lol! And I love it!
    averagebetty´s last blog post ..God Bless American Wine &amp Food Festival

  4. 4
    marla {family fresh cooking} — October 6, 2010 @ 10:57 pm

    This recipe sounds amazing, in no way would pumpkin in chili distract my taste buds. I will check out the recipe at the Family Kitchen :)

  5. 5
    Foodierama — October 7, 2010 @ 10:34 pm

    Pumpkin Chili http://bit.ly/czxud5 #foodie

  6. 6
    Matt Kay — October 12, 2010 @ 5:11 pm

    Actually, I don’t think it sounds gross as much as it sounds unusual. I wasn’t always a foodie or at least an open minded one. One thing I learned to do it think about what flavors are present in a dish and imagine substitutes. Given that there are sometimes sweet ingredients in chili I can see how this would work. I’m sure the texture would be great as well.

    Seems like one of those recipes that makes you ask, “What is that flavor? I guess I’ll have to keep eating it until I figure it out.” :D

    As always your photography blows me away. Cheers!
    Matt Kay
    Matt Kay´s last blog post ..Habanero Caramel Apples

  7. 7
    AJ Wood — June 20, 2011 @ 6:20 pm

    Delicious! I only used 1 can pumpkin puree and 1/4 cup creamy peanut butter! Don’t knock it until you try it!!!

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