31 Days At The Table: Pumpkin Chili

Welcome to Day 14 of the 31 Days At The Table.  Sunday is feast day, and we decided to go for a great football watching meal: Chili.  But this isn't just any normal chili, we made Pumpkin Chili!  It has is a really surprising flavor- the pumpkin is certainly there, yet it is subtle and not overwhelming.  The chili powder, red pepper flake, and cinnamon work together to warm up the chili as well as your palette.  Don't be afraid to try it.  I have two "go-to" chili recipes and this is the one I like to use in the fall.

Pumpkin Chili

Original Recipe found here

Ingredients...
1 lb ground beef
1 t minced garlic
1/2 cup diced onion
1 green bell pepper, diced
1 red bell pepper, diced
15 oz can black beans
15 oz can kidney beans
15 oz can Canellini beans
12 oz tomato sauce
2 15 oz cans diced tomatoes
15 oz can fire roasted diced tomatoes
15 oz can pumpkin puree
1/2 t crushed red pepper flake
2 t chili powder
1 t cinnamon
1/2 t cumin
1/4 t nutmeg
1/4 t ginger
1/8 t cloves

Directions...
Start to brown the ground beef.  After about 5 minutes, add onion, garlic, and red pepper flake and cook until beef is no longer pink and onion is softened.  Drain.
Add all ingredients to a slow cooker and cook on low for 4 to 5 hours (or all day if you'd like).
Top with shredded cheese, sour cream, scallions, crushed tortilla chips, and or avocado.

Enjoy!

~Lindsey

One Year Ago...
Breakfast Scramble