I’m trying to not go overboard on pumpkin this month, but I JUST CAN’T HELP IT! ‘Tis the season! I’m really loving this twist on a fall classic; adding the pumpkin and other “non-traditional” chili spices is totally optional. Leave them out and you still have a great chili without the need for a spice packet! Serve over my favorite Cornbread Waffles.
June’s Pumpkin Chili
Course: Main, SoupsUnique twist on a favorite fall classic.
Ingredients
2 lbs ground beef
1 yellow onion, diced
2 garlic cloves, minced
15.5 oz Kidney Beans
15 oz Black Beans
14.5 oz Petite Diced Tomatoes
2-15 oz Tomato Sauce
1/3 C. Pumpkin Puree
- Spice Ingredients-
1 TBSP Chili Powder
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Brown Sugar
Sprinkle of Nutmeg and Cinnamon, optional
Directions
- Add a tablespoon of olive oil to a large stock pot and heat over medium heat. Add onion. Cook until translucent. Add garlic. Cook until fragrant. Add beef. Brown and drain grease.
- Add remaining ingredients and spices. Bring to a boil and then simmer on low for at least 10 minutes to meld flavors. Serve with a dallop of sour cream and cheese if desired.