Found the recipe online a couple of months ago and decided to give it a whirl. Even though I’m not crazy about chili…or pumpkin, I decided to give it a try. (Also not a huge fan of tomatoes and this has no tomato at all.)
It was fantastic! A+++
It will now be a go-to recipe for fall.
2 lbs ground pork or chicken
1 large sweet onion, chopped
2 large red bell pepper, seeded and chopped
3 garlic cloves, minced
2 chipotle peppers in adobo sauce, chopped (I add at least a tablespoon of the sauce also)
Optional: 1-3 carrots, pared and sliced
29 ounces 100% pure pumpkin purée (1 can)
2 bottles hard cider (12-ounce bottles)
2 cans kidney beans, drained (15-oz cans)
1 cup chicken broth
2.5 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground cinnamon
1-2 bay leaves
Optional toppings: sour cream, cilantro, red onion
Place a large pot over medium heat. Add the ground pork or chicken. Break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, chipotle peppers, and carrots (if using). Cook until meat is browned and onions are soft.
Pour into the pot the pumpkin purée, hard cider, beans, and chicken broth. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if desired.
Recipe is from the website A Spicy Perspective. I had posted this in the “what are you working on?” thread but did not create a separate thread for it until now.