I’ve shared about my pinterest addiction before, so it will come as no surprise to you that I have been perusing recipes there. I keep finding pumpkin recipes popping up. I am not a fan of pumpkin. No pumpkin pie for me, thank you very much! Growing up the only pumpkin dish ever made in our house was pumpkin pie, and because I did not like it, I falsely assumed I did not like pumpkin. Imagine my surprise to have recently tried a few pumpkin breads, muffins, etc and find it is not bad 🙂
One intriguing idea I kept coming across was pumpkin chili. I have shared with you all my black bean and sweet potato chili recipe before and I was feeling like making that this week. I mentioned it as my dinner plan and my children groaned! Imagine the nerve! I was undecided how to proceed with my dinner plan, should I go ahead with it anyway, or just make regular chili, what to do! I needed a couple staple couldn’t live without items from the store (I find toilet paper is just something we cannot live without ;-)) after dropping M off at football practice, so we stopped at my “favorite” (NOT) store-Walmart 😦 Now it all begins in the parking lot for me. What is it about their parking lots that just seem so chaotic? The way you have to park? The fact that the rows are so long? I don’t know but the negative experience always begins there, and it goes downhill quickly. But I digress!
I picked up extra cans of beans so I could make a larger batch. Always good to have some for the freezer as long as you are making it 😉 Then as we were walking toward the pet care aisle (there was a theme to our shopping-the hamsters needed new bedding too ;-)) I passed a holiday baking display. And there right before my very eyes was a can of pure pureed pumpkin. AAAHHHH!!!!! It was like a light went off. I grabbed a can and tossed it in my cart hoping my girls wouldn’t ask what I was going to use it for. They were busy chatting with each other and didn’t ask! Yes!
When we got home I busily started prepping the chili. Fortunately for me, my girls had a report on John Quincy Adams to work on so they disappeared to finish that. I quickly sauteed the onion and browned the ground beef, added some chopped green chilies, the beans (black, kidney and cannelini) and a large can of pureed tomatoes. I really needed two cans of tomatoes but my only other can in the pantry was chopped tomatoes, not a family favorite so I used half a can. This actually worked out perfectly. Then when I added the molasses and pumpkin it made the perfect consistency for our family. We like our chili a little thicker, I never add water to it. The pumpkin made it rich and creamy. I added the spices, simmered it for a while and voila-pumpkin chili!
I hid the pumpkin can in the trash 😉 I declared it one of my best chili’s ever upon tasting it. R asked to try it. She really loves chili. She agreed it was really good. We ran to pick up M from football and to drop some chili off to hubby and G, who were serving at church and wouldn’t be home for dinner. I again declared to G that I thought it was one of my best recipes yet 😉
We arrived home, cut our gf cornbread up and prepped our bowls of chili, adding what each person likes-cheese, sour cream. S, who is not a huge fan of chili, said it was okay. R declared it great, close to my best but she likes another version best 🙂 M said it was one of my best. Now remember I am a lazy cook and don’t always measure spices and such so it is rare for a batch of chili to ever taste exactly the same in my house 🙂
Here’s my basic recipe for a very large pot:
2 lbs ground beef
1 large or 2 small onions chopped
1 extra small can chopped green chilies
1 large can pureed tomato
1 small can chopped tomato
2 large cans of red kidney beans
2 small or 1 large can of cannelini beans
1 large or 2 small cans of black beans
(And you can adjust for your preferences, my kids like the white beans and black beans in their chili along with kidney. When they were smaller they didn’t like kidney beans as much so I used fewer of those. Now they love them all!)
1 small can of pumpkin puree
1/4-1/2 c unsulfured black strap molasses (again to your preference, but it adds a great richness to the flavor, not to mention health benefits)
4 tbsp of chili powder
4 -8 cloves of garlic
2 tbsp of cumin
1 tsp italian seasonings
1 tbsp chipotle chili powder (this will make it spicy, adjust according to your families tastes)
1-2 tsp sea salt
Now the spices are approximate measurements. I add, taste, then add more depending on the flavor. R thought it wasn’t spicy enough so I added more chipotle, I wouldn’t go higher than a tablespoon without tasting it though. I love the smokiness the chipotle gives, but if you don’t skip it. I love recipes that can be adapted to our flavor profile-chili is definitely one of those.
I did confess to the kids after dinner that there was pumpkin in it. S immediately declared that the reason she didn’t like it. Of course, she forgets she never likes chili night! R and M said it was good, they couldn’t even taste the pumpkin. When G arrived home later, she said it was great but she liked a phantom pot from the past that I have not been able to recreate since, the best! Hubby was too absorbed in the debate to comment. He is not a huge chili fan though, and basically, like S, just tolerates chili night. The chili lovers give it two thumbs up though, so give it a try, even if you are not a fan of pumpkin.
And just so you know, pumpkin is a nutritional powerhouse! Beta-carotene, magnesium, zinc, potassium, Vit A, C, anti-inflammatory, helps kidney stones, etc. Check out some nutritional info here.
Happy Autumn! 🙂