You guys…I have gone pumpkin overboard.
But, I am just going to keep on posting. This weekend’s experiment was Spicy Pumpkin Chili. A little spice…a little sweet…a whole lotta warmth! It truly turned out to be a great dish for fall. And honestly, it isn’t a diet ruiner. Rejoice!
I wish I had better pictures of it, but I was in a rush getting out of the house and then didn’t really take any good ones while eating it…because nothing gets in the way of a spoon and my mouth when I am hungry, lets be real. But I will work on the nutritional info and getting some better pictures of this delectable harvest dish!
yield: 8 servings
- 1lb ground meat of choice (I was going to use turkey breast, but went with organic grass fed 93/7% ground beef instead)
- 1 can 100% pumpkin puree
- 1 can unsalted sweet corn
- 1 can diced tomatoes (I used a basil and oregano variation)
- 1 can kidney beans (or your bean of preference)
- 1 onion – chopped
- 2 tbsp extra virgin olive oil – separated
- 1/2 tbsp minced garlic
- salt + pepper – to taste
- 1-2 tbsp Frank’s Red Hot Original or Tabasco Original (Any cayenne hot sauce of choice…I ALSO added a few shakes of green Tabasco)
- 1 tsp of each – dried oregano & dried cilantro
- cinnamon + nutmeg (just a couple of shakes)
- plain Greek yogurt (optional as garnish)
- Turn crockpot on low and add cans of corn, beans, tomatoes, and pumpkin…let warm until pumpkin starts melting down, then mix.
- In a separate pan, saute onions in garlic and 1 tbsp olive oil, then add to crockpot.
- In the same pan (now emptied), brown the ground meat with other tbsp of extra virgin olive oil. If using lean meat (93% fat free or higher), do not drain. Add to crockpot.
- Then add chili powder, cumin, cayenne hot sauce, oregano, cilantro, salt + pepper, and any other chili seasons you may normally use. Mix crockpot mixture all together.
- Follow this step sparingly if you are a skeptic with the cinnamon and nutmeg–go a shake at a time and mix in between. Less is more here, because the longer the chili cooks in the crockpot, the stronger the seasonings will get.
- Heat on low for 4-6 hours. Serve with a dollop of plain Greek yogurt and enjoy!
2 thoughts on “Pumpkin Chili | A Warm Bowl Of Fall”
Do you think this would still be as tasty without any beans?? I am opposed to beans in all dishes, but this looks so yummy!!!
Hmm. Maybe chock it up with bell peppers, zucchini, carrots, and other veggies. I’m sure it will work! Add rice if you don’t mind adding that starch, carbs, and cals!