Tuesday, October 23, 2012

the chili diaries : part 7.

pumpkin chili
recipe adapted from the family kitchen

2 tB. olive oil
1 lb. natural ground beef
1 large sweet onion, chopped
1 large green pepper, chopped
2 garlic cloves, chopped
salt & pepper
1-2 cans of pumpkin puree
2 cans hot chili beans
1 small can of tomato paste
1 big can of crushed tomatoes
1 can of fire roasted tomatoes
2 tB. cumin
1 tB. chili powder
1 tB. coriander
2 ts. dried oregano
2 ts. dried cilantro
4 whole chipotle peppers with 1 tB. adobo sauce
1 can of beef stock (check to make sure its gf)

heat olive oil in a large chili pot. add ground beef, onion, green pepper, garlic, salt & pepper.
cook over medium high heat until meat is browned. add pumpkin, beans, tomato paste, tomatoes, all spices, peppers, adobo sauce, and stock. stir together and bring to a low boil. let simmer for 1-2 hours.

this chili needs nothing else- no cheese, no sour cream, no crackers!
it is that good all by itself.
i was worried this would be to pumpkin-y (a new word for you) but it is definitely a new favorite in my house. please please try it! it's for your own good.

and make sure you check back next tuesday for our very last chili post :) :(

1 comment:

  1. The adobo sauce gives this particular chili a great flavor. Can't wait to have some tonight for dinner!