PUMPKIN CHILI
A cozy and hearty turkey Pumpkin Chili with pepper, sweet potatoes, and a warm blend of spices. Easy, healthy recipe with rich flavor!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h10m
Number Of Ingredients 20
Steps:
- Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
- Add the turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
- Once the meat is browned, add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds.
- Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup chicken broth (or water). Bring to a gentle simmer.
- Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
- Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more chipotle chili powder for an extra smoky/spicy kick (be careful; a little goes a long way) and more salt and pepper as needed. Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 (of 8), Calories 289 kcal, Carbohydrate 30 g, Protein 33 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 62 mg, Fiber 8 g, Sugar 10 g
PUMPKIN CHILI
Steps:
- In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain.
- Add the onion and bell pepper to the Dutch oven. Cook over medium, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper and cinnamon. Cook, stirring, for 30 seconds.
- Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth and sausage. Bring to boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes.
- Season the chili with salt and pepper. Serve, garnishing with pumpkin seeds, sour cream, cheese and avocado, if desired.
CHUNKY CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
- Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
- Taste the chili and adjust the seasoning as needed.
- Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.
CHUNKY BEEF CHILI
Meet the Cook: When I first tasted this chili that originated with my brother, I couldn't wait to share it. It's the best I've ever had. My husband and our son, 2, like it, too. -Vicki Flowers, Knoxville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 20
Steps:
- In a large plastic bag, combine the flour, thyme and rosemary; add beef cubes, a few at a time, and shake to coat. , In a Dutch oven, cook beef cubes and ground beef over medium heat until meat is no longer pink; drain. , Add the remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired.
Nutrition Facts : Calories 264 calories, Fat 7g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 455mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 8g fiber), Protein 22g protein.
SPICY PUMPKIN CHILI
The pumpkin is a great surprise in this chili! It makes the whole house smell good and tastes great! Garnish with cheese and jalapenos if desired. This recipe can be made on stovetop too. Cooking time would be reduced to 30-45 minutes for chili to simmer.
Provided by Daisy K
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
- While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
- Cook on Low until the chili is hot, 1 to 2 hours.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 36 g, Cholesterol 28.4 mg, Fat 6.4 g, Fiber 11.2 g, Protein 18 g, SaturatedFat 2.4 g, Sodium 1040.7 mg, Sugar 6.5 g
PUMPKIN CHILI
This unique chili freezes well...but it still doesn't last around our farmhouse very long, especially when my five children and 13 grandchildren are around! -Betty Butler, Greencastle, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 11 servings.
Number Of Ingredients 12
Steps:
- In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with corn chips and cheese.
Nutrition Facts : Calories 293 calories, Fat 12g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 1034mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.
EASY CHUNKY SWEET CHILLI PUMPKIN STIR-FRY
This could even possibly come under the cuisine of "modern Asian" with its subtle blending of flavours...and it's great, you can eat it cold as a salad which is how I first tried it. Note: sizes are approximate, you don't have to be specific at all. Adjust to suit your own taste
Provided by melting pot
Categories Greens
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Chop the pumpkin, eggplant, bok choy and tomatoes into 2 inch-size chunks. Keep in separate bowls.
- Heat the oil and garlic in a wok or a large saucepan on med-high.
- Add the pumpkin and 3 tablespoons of water and close the lid for 5 min or until tender.
- Meanwhile, prepare the sauce by mixing all ingredients together.
- Add the eggplant and remaining tablespoon of water and close the lid for 3 min or until tender.
- Add the bok choy and stir fry for 1-2 minutes, again until tender.
- Add tomatoes and stir-fry for 1-3 minutes or until the tomatoes are cooked to your liking. Some people like them barely cooked, others like them soggy.
- If the pan has too much water, add 2 tablespoons of cornstarch to the sauce, before switching off the heat and quickly stirring in the sauce.
- For Vegetarian omit the Fish sauce and use the suggested soy sauce.
Nutrition Facts : Calories 362.8, Fat 22.1, SaturatedFat 3, Sodium 404.3, Carbohydrate 39.2, Fiber 10, Sugar 14.6, Protein 11.6
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