I am so excited to share this recipe with you. Everyone loves this chili. I mean everyone. I have yet to meet someone I’ve given this to whom hasn’t raved about it. Next time you want to change up your chili night try this. Pumpkin and the accompanying seasonings may sound strange with chili, but I assure you, it is a match made in heaven.
This chili is very simple! And there is room for flexibility. Make it meatless and simply add an extra can of beans or some fresh chopped zucchini. I have done that many a time. I also have used chili sauce to make it easier! Just cut the tomato sauce, brown sugar, chili powder and salt in half as well and omit the vinegar. If you like it spicier, just add some diced jalapeño with the onion and meat, or a small can of chilis with the beans and corn.
Almost Famous Pumpkin Chili
Yield: 8 to 10 servings
Prep time: 15 minutes
Total time: 1 hour 15 minutes
1 pound ground meat (I use chicken or turkey but beef is great too)
1 chopped onion
2 cloves garlic, minced
1 cup canned pumpkin
28 or so ounces of canned diced tomatoes
15 ounces or so of kidney beans, drained
8 to 12 ounces frozen corn
15 ounces or so of canned tomato sauce (the kind without seasoning)
¾ cup water
¼ cup vinegar
3 tablespoons chili powder
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
2 tablespoons brown sugar
2 teaspoon salt
1 teaspoon pepper
Brown the meat and onion in a pot over medium heat, adding the garlic in the last minute or two.
Add all remaining ingredients and mix well
Bring to a boil then cover, reduce heat and simmer for an hour.
Serve with cornbread, fresh diced onion, jalapeño, avocado, cilantro, sour cream, and/or cheese. So good.