I have to say I was skeptical about this one…pumpkin in chili? Then I got to thinking, it’s fresh pumpkin puree, not the spiced pumpkin pie filling from the can which is loaded with spices and is pretty sweet. This pumpkin is roasted and fresh, with no added spices or sugar, just plain pumpkin. Not to mention that Glen and Jess are often my guinea pigs when it comes to food. Many a Sunday Night Dinner have they tried new recipes. So if you think about it that way, it is much more acceptable, and it turned out down right delicious.
I started with a package of Springdell ground beef and a bag of peppers I pulled out of the freezer from this years harvest. Brown up the ground beef and drain the excess fat from the pan. Add the peppers and let them cook.
I then added 1 large clove of finely chopped fresh garlic and 1 Tablespoon of tomato paste. Let all of this cook for 2-3 minutes.
Next came the spices. I added 1 Tablespoon of cumin, 2 teaspoons of chili powder, salt and pepper. Let this toast up in the pan for another 2-3 minutes.
Add your fresh diced tomatoes. I’m sorry to say that I had used up my tomatoes from this week so I used a can of diced tomatoes with mild chilis.
The house is starting to smell like mexican spices, and the flavors are starting to meld a little in the pan, this is all good stuff!
Wild and crazy….add your 2 cups of pumpkin puree to the pan.
There it is. I took a first taste and couldn’t believe it. The pumpkin added a smooth fall flavor to the dish, and it worked really well with the spices. crazy! Into the crockpot it goes with 1/2-3/4 cup of water or broth. Let it simmer for about 2 hours.
Use your typical chili toppings just like you would normally do. We went with the tradition shredded cheese and sour cream. I served it with some crusty bread and we were good to go.
We can’t forget about dessert. Simple spiced apples and ice cream with a caramel drizzle.
See you all tomorrow for the “show”, Springdell will be open and the counters filled. Enjoy!