Pumpkin Chili—Winner of our Favorite Fall Pumpkin Recipe Contest!
- posted on: November 5, 2018
- posted by: Eva Jacobson
We recently hosted a contest for the best pumpkin recipe on 21 Acres’ social media pages. We love all things pumpkin and wanted to know if you do too! The answer was a resounding “Yes!” from our followers and the contest winner submitted a delicious idea.
We suggest that you try this delicious “Grandma Style” recipe for Pumpkin Chili from Nicole Gross:
Meat & Veggies
1.5 Lbs Ground Meat, favorites: Ground Bison with Diced Pork Chop
1 Onion, Diced
1 Clove Garlic, Minced
1 Small Pumpkin, Roasted and Pureed / or 1 Can Pumpkin Puree
2 Tbsp. Chili Pepper
1 Tbsp. Cumin
1 Tbsp. Oregano, Dried
1 Tbsp. Paprika
Salt and Cayenne Pepper To Taste
2 Cans of Stewed Tomatoes
2 Cans of Tomato Sauce
4 Cans of Beans, favorite varieties: Cannelloni, Pinto, Kidney
1. In a large pot, heat Olive Oil and brown Meat.
2. Add Onion, Garlic and sauté until soft.
3. Add Pumpkin and sauté 2-3 minutes.
4. Add Spices to taste and sauté 2-3 minutes.
5. Add Tomatoes and Beans, simmer 30 minutes or more.
Notes: Pumpkin helps thicken the Chili so no thickeners like Corn Masa or Flour are needed. Pumpkin can also be added to taste with other cans at the end in step #5, in case you’re nervous it’ll taste too pumpkin-y. It takes tons of pumpkin to make it taste too strong of pumpkin.
Substitutes: Use fresh or frozen tomatoes in place of cans. Dry beans should be soaked first if used in place of cans. If you’re not using meat, you can add additional veggies as desired in step #3.
Many thanks to Nicole Gross for sharing her favorite fall pumpkin recipe in our Facebook contest.