Sunday, October 20, 2013

Football Sunday and Pumpkin Chili

sundays are turning into football days. like all day football days. don't get me wrong, i'm a fan of watching football, but in the past it's been a little less sun up to sun down football around here.

on the plus side, i get lots done around the house. laundry, house cleaning, cooking, baking, gym, grocery get the idea. it's amazing what you can get done when your husband has taken over the television...and the couch ;0)

this past weekend...i made some pumpkin chili to go with our football sunday and it was so good! you actually don't even taste the pumpkin in the chili, it just makes it a little thicker and a little creamier, which in my opinion, is a good thing.

our csa basket had pumpkin in it, so i made my own pumpkin puree, but canned pumpkin will work just as well, and save you time! although, you won't have those tasty little pumpkin seeds to snack on while you're waiting for your chili to get done :)

Pumpkin Chili

1 1/2 pounds ground beef
1 can kidney beans
1 can black beans
2 (14 oz) cans pumpkin puree
1 (28 oz) cans diced tomatoes
1 (14 oz) can diced tomatoes
2 c fresh tomatoes, chopped
4 c beef broth
1 onion, diced
1 pepper, chopped
4 cloves garlic, diced
3 tsp cumin
2 tsp chili powder
1 teaspoon salt
1 teaspoon pepper
1 tsp crushed red pepper
2 teaspoons dried oregano

Optional Toppings: 

Sour Cream
Green Onions 


In a large stock pot, add ground beef, salt and pepper and brown meat. Add diced onion, diced pepper and garlic. Cook until translucent.

Add kidney beans, black beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, red pepper flakes and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Top with your choice of toppings and serve! 


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