One of my favorite fall meals is a warm bowl of chili. I love trying different flavor combinations of veggies, meat, beans and spices. Last week while pursuing Twitter, I came across a pumpkin chili recipe. I could not wait to make the recipe for dinner and after a few adjustments, Chad and I had a wonderful chili with a subtle pumpkin flavor.
Recipe adapted from River North Paleo Girl
1 lb ground turkey or beef
1 medium sweet onion, diced
1 red bell pepper, diced
1 medium zucchini
2-3 cloves garlic, diced
1 1/2 cups chicken broth
1 28oz can fire roasted crushed tomatoes
1 can pumpkin puree
1 can pinto beans
2 tablespoons chili powder
2 tablespoons pumpkin pie spice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Brown ground meat over medium heat. Add onion, pepper, zucchini and garlic and cook until soft. Add the chicken broth and bring to a low boil. Allow the liquid to reduce by half. Reduce heat to simmer and add crushed tomatoes, pumpkin puree, pinto beans and spices. Stir until well mixed. Cover and simmer over low heat for at least one hour, stirring occasionally.
Enjoy this twist on chili with shredded cheese, oyster crackers and a pumpkin spice beer!