Wednesday, October 6, 2010

Spiced Pumpkin Chili

As many know, I don't eat tomatoes.  I used to love them but we had an unfortunate experience & we are still not on speaking terms.  The good thing about this experience is how it has led me to think outside the box when it comes to things, like Chili for instance.  My thought was how do I create something so savory using something sweet, like Pumpkin??  Well, here's the answer!  

1-2 tablespoons EVOO
1 diced large yellow onion
2 tablespoon Worcestershire sauce
2 to 3 cloves garlic, minced (I used 2 large but you could use 3 small)
1 lb ground turkey/pork
1/2 teaspoon powdered ginger
2 tablespoons chili powder
1 teaspoon cumin
2 teaspoon pumpkin pie spice
2 teaspoon smoked paprika
1 (14 oz) cans pinto beans, juices & all
1 (14 oz) can Kidney beans, juices & all
1 cup canned plain pumpkin puree
Have Chicken broth on hand, just in case its too thick
Salt & Pepper to taste (suggestion is use at least 2 teaspoons salt & 2 teaspoons pepper)

Garnish with sour cream, sharp cheddar cheese, chopped cilantro & red onions

In a dutch oven or stock pot, over med high heat add EVOO, onions & garlic. Season lightly with salt & pepper.  Cook til onions are translucent & begin to soften.  Add meat, Worcestershire sauce & brown.  Add chili powder, cumin, pumpkin pie spice, smoked paprika & ginger.  Add beans and bring to a boil, reduce heat to medium low, and simmer for 20-30 minutes or until it begin to thicken.
Add pumpkin & any additional salt and pepper to taste.  Continue simmering for at least an hour.  The longer it cooks the better it is.


  1. Sounds delicious! Love the blend of flavors in this very fall inspired dish :o)

  2. Okay, super yum! I am going to have to try this!


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