Tampa Cake Girl - Pumpkin Harvest Chili
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Pumpkin Harvest Chili - Recipe #165
Pumpkin Harvest Chili
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WordPress: https://tampacakegirl.wordpress.com/2015/10/23/pumpkin-harvest-chili/
Oct 23, 2015      Comments:  4      Replies:  4     
2 pounds ground beef (turkey or chicken works too)
1/2-3/4 cup chopped onion
Season to taste with salt and pepper (I used garlic salt)
2 cans of pumpkin purée (15 ounce cans) not pie filling
2 cans of your favorite bean (I used kidney), do not drain
1 can of beef stock (chicken or vegetable stock maybe substituted)
3 cans of diced tomatoes (I used 3-14 ounce cans with roasted garlic)
4 Tablespoons of chili powder, or more or less to taste
Garnish with your favorite chili toppings. I used sour cream sprinkled with nutmeg, cheese and scallions.
I have never tried pumpkin chili until I created this recipe. The idea came from Melodie Johnson, a friend on Tampa Cake Girl. Thank you Melodie for suggesting I create a pumpkin chili. Pumpkin is very healthy, full of vitamins and fiber. It’s not just for pies!
Add meat and onion to your pan and season. Cook meat and drain off the fat. Continue adding your ingredients, beans, stock, tomatoes and pumpkin. Add chili powder to your liking. Simmer on low for an hour or more. Top off with your favorite garnish and enjoy.
Recipe Update:
If you thing the chili does not have enough pumpkin for you, add pumpkin spice by the teaspoonful, tasting after each addition of the spice.
I had leftover chili so I microwaved a spaghetti squash in an inch of water, cut side down for 10 minutes per side. Don’t forget to remove the seeds before cooking it in the microwave. Let cool for a few minutes until you can handle it and scrape the insides. Pour some warm leftover chili over the spaghetti squash and garnish with Parmesan cheese. It is delicious and very healthy. I love it when the leftovers are as good or better than the original recipe.
April J Harris (@apriljharris)      November 2, 2015 at 2:25 am                       
This sounds delicious, Cydnee. Your Pumpkin Harvest Chili is perfect fall comfort food! I love how you have used the leftovers too! Thank you for sharing this wonderful dish with us at the Hearth and Soul Hop.
Tampa Cake Girl      November 2, 2015 at 2:34 am           
Thank you April! The leftovers were really delicious.
Lynne Brown      October 24, 2015 at 5:29 am                       
I never heard of pumpkin chili until tonight. Definitely going to try this out soon, maybe even this weekend as I may have all the ingredients on hand. Thanks for sharing this and your other pumpkin recipes.
Tampa Cake Girl      October 24, 2015 at 5:33 am           
You are very welcome Lynne. It was a fun recipe to create. I am going to have some over spaghetti squash this weekend. I will update this recipe when I do with pictures.
krisbigrigsncookies      October 24, 2015 at 12:04 am                       
Sounds wonderful! I will definitely be trying this!
Tampa Cake Girl      October 24, 2015 at 3:25 am           
Thank you Kris! I am going to have some over spaghetti squash tomorrow night for dinner.
Christine Stephens      October 23, 2015 at 5:26 pm                       
This sounds wonderful! Thank you for sharing! Hoping you’re getting stronger my friend! Hugs Sent from Chris’s iPad
Tampa Cake Girl      October 23, 2015 at 5:32 pm           
Thank you Christine. I really enjoyed this chili. I am getting a little better each day. Hugs my sweet friend.