|adapted from here|
Today we're continuing the pumpkin theme with pumpkin chili! My husband was very skeptical (actually, I'm pretty sure he thought I'd lost my marbles) when he saw this on the menu for the week. But he ended up really enjoying it, as did I! The pumpkin is subtle, but still there. And it makes for a creamier chili, rather than really chunky like my go-to chili recipe is (maybe I'll share that one at some point, too?). And it smells amaaaazing while it's cooking. Like chili combined with pumpkin pie, which sounds weird but it totally works. I wish I could make this a scratch-and-sniff post, but I can't, so if you want to find out what I'm talking about you'll just have to make it yourself. ;) This recipe made enough for one heaping bowl for each of us, so if you're feeding more than two people (or want leftovers) you'll have to multiply the ingredients.
1 small red bell pepper, chopped
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 15.25-ounce can black beans
1 cup pumpkin puree
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
salt and pepper, to taste
1. Brown the ground beef in a medium pan. Add the bell pepper and cook until it becomes fragrant, about 2-3 minutes. (If you are planning on throwing this together in the morning before heading to work or wherever, you can simply complete this step the night before then store in the fridge until the morning.)
2. In your crock pot, combine the diced tomatoes, tomato sauce, beans, pumpkin, chili powder, cumin, and cinnamon. Stir to combine. Stir in the beef/pepper combo. Add salt and pepper to taste.
3. Cook on low for 6-8 hours or on high for 4 hours. Treat it like a regular chili and serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.
Chili is already a great fall dish, but the pumpkin just takes the "fall" level up a notch, which I love. I hope you enjoy it as much as we did!