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.
Pumpkin Chili
Ingredients:
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
Instructions:
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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.
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Pour into the pot the pumpkin purée, hard cider, beans, and chicken broth. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
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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.