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:
- Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.
- Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. 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 deserved.
Nutrition Facts : ServingSize 1.5 cups, Calories 335 kcal, Carbohydrate 7 g, Protein 20 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 800 mg, Fiber 2 g, Sugar 3 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.
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.
PUMPKIN CHILI
My hometown has a pumpkin festival every year and this is one of the recipes our family enjoys.
Provided by BMWRIGHT69
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 37.6 g, Cholesterol 68.6 mg, Fat 16.4 g, Fiber 9.2 g, Protein 28.2 g, SaturatedFat 6.2 g, Sodium 924.2 mg, Sugar 16.4 g
PUMPKIN CHILLI BOMBS
This fancy little dish looks like you spent way more time in the kitchen than you will! The name is courtesy of my husband, who likes this in spite of himself.
Provided by Anemone
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Wash and pierce skins of pumpkins with a knife (to prevent explosions). Microwave on HIGH 10-12 minutes.
- Remove, and cool enough to cut off the tops and scoop out the seeds. (Just like a jack-o-lantern, but smaller!) Be careful to leave as much meat (non-seeds) attached as possible.
- Brown beef in a medium saucepan over med-high heat.
- Add onion, peppers, and minced garlic. Cook until fragrant.
- Reduce heat to med-low, stir in tomatoes, corn, beans and spices.
- Spoon into pumpkins, top with some cheese and a dollop of sour cream.
- Serve with a flourish!
Nutrition Facts : Calories 262.1, Fat 8.6, SaturatedFat 3.6, Cholesterol 33.1, Sodium 595.7, Carbohydrate 34, Fiber 6.8, Sugar 7.4, Protein 15.5
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