Pumpkin, pumpkin, what to do that changes it up a bit? How about a chili? While I was at it I changed up the traditional beans from kidney to black. My family liked this chili. After trying his first bowl, my husband added a drop or two of honey to his next bowlful and gave it a stir. I must say, it added a dash of sweetness that was a nice compliment.
Roasted Pumpkin Chili Printable Recipe2 pound (approximate) pumpkin for baking (usually says " for pies")
1 pound ground beef
2/3 - 3/4 cup diced onion
2/3 - 3/4 cup diced green pepper
15 ounce can black beans, rinsed and drained
14.5 ounce can diced tomatoes
8 ounce can tomato sauce
1 can water (use tomato sauce can)
1 Tablespoon chili powder
1 teaspoon cumin
Preheat oven to 375 degrees. Halve your pumpkins, scoop out the seeds, peel using a vegetable peeler or a paring knife. Cut pumpkin flesh into 3/4 to 1 inch cubes. The pumpkin should yield about 4 cups. Place on baking sheet, drizzle with olive oil and toss to coat. Arrange cubes into single layer. Sprinkle with salt. Bake for 15 minutes, flip pieces, continue to bake for 15 to 20 minutes or until soft.
In a large pot, cook onions, peppers, and ground beef until meat is done and veggies are tender.
Stir in beans, tomatoes, tomato sauce, water, and spices. Simmer for 10 minutes.
Stir in pumpkin chunks and cook for another 5 minutes until everything is heated through.
You can use canned pumpkin. It will be a smoother, thicker chili so you may need more water to get it to a consistency you like. (Picture here shows canned pumpkin chili on left, roasted pumpkin chunk chili on the right.)
This sounds delicious Jenny. I'm soooooo ready to make seasonal dishes. I love this chili, I hope Grampy will too.ReplyDelete
Thanks for stopping by Joanne!Delete
Looks and sound yummy! Charlie @pickledokra.blogspot.comReplyDelete
This sounds AMAZING! I like pumpkin and I love chili, so this is the best of both worlds! Thanks for sharing it! I'm definitely pinning.ReplyDelete
Dropping in from the Daily Blog Boost to spread some love! <3! :)
Thanks for pinning!Delete
What a GREAT twist to chili! I'm trying this for sure!ReplyDelete
I have never had Pumpkin Chili...but I think I will need to make it for one of our Green Bay Packer Parties! Sounds AMAZING! :) Pinned to my Game Day Party Main Dish Board! :)ReplyDelete
~ Jenn @ We Do FUN Here
Make ahead and throw in a crock, great idea! Thanks for pinning!Delete
Wonderful way to incorporate a fall favorite into an old standby recipe. Thanks for sharing.ReplyDelete
Visiting from Lovely Ladies Linky.
Barbara @ www.allmylivesnow.com
You are welcome, thanks for stopping here!Delete
Yum.... pinned this to save it!ReplyDelete
I have two cooking pumpkins that I have been trying to think of what to do with. Pinning this and making it soon.ReplyDelete
Oh, my goodness what a fabulous idea! Pinning! Thanks for sharing at Saturday Night Fever.ReplyDelete
I'm impressed that you used fresh pumpkin in this recipe. I would never think to add honey (I'm more of a hot sauce kind of girl), but I can see how that would add a nice flavor. Thanks for sharing this with us at Saturday Night Fever, Jenny!ReplyDelete