Another One Bites The Crust

← →

Pumpkin Chili

October 25, 2009 · 29 Comments

Pumpkin has got to be one of my top reasons for loving fall.  I typically stick with pumpkin in sweet treats, like my chocolate chip pumpkin muffins, but today I put it in a savoury, spicy chili.

I like chili, but I’ve never had a chili that really blew me away.  The hint of pumpkin in the background of this chili is the perfect way to add an exciting dimension to the meal.

Pumpkin Chili (adapted from AllRecipes.com)

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell peppers
1 clove garlic
28 oz can canned crushed tomatoes
1 can pure pumpkin
1 can canned tomato sauce
1 can canned kidney beans, drained
1 can black beans
1 can chickpeas
2 tablespoon chili powder
1 teaspoon ground cumin
teaspoon salt
ground black pepper

  1. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender.
  2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Towards the end, I tasted the chili and decided I need more spices, so I threw in a bit of cinnamon, and lots more chili powder to spice it up.  I like the heat!

I hope you try it and love it!  While you’re waiting for your chili to simmer, why don’t you take a look at the article I wrote yesterday about the Pit Bull Awareness Day in New Haven?  Pit Bulls unfairly have a bad reputation and animal lovers from across the state gathered yesterday to smash that made rep!

A different breed of pumpkin, but just as great!

Categories: Uncategorized

29 responses so far ↓

Leave a Comment