Pumpkin spice season has begun, and it may not sound like pumpkin and chili would go together, but they do. It is a dish that requires few ingredients and is best prepared in a slow cooker but can be prepared on the stovetop as well. It is a thick meaty chili that is perfect for a cool fall night, and the delightful taste of pumpkin spice will get you in a seasonal mood.
Protein:
1.5 pounds of ground beef (add or reduce based on your preference, ground turkey can be used as an alternative to beef)
Veggies:
4-6 mini multicolored peppers – this is not just for taste but for eye appeal
1 medium shallot, diced
4 cloves of garlic, chopped
1 can of diced tomatoes and chiles
Base:
1 can of black beans
1 can of pumpkin pie filling
1 can of chicken or beef broth
Spices: All to taste
Cumin
Chili powder
Garlic powder
Onion powder
Dash of nutmeg
Sprinkle of pumpkin spice
1 capful of liquid pumpkin spice, this is very strong so be careful!
Start by browning the ground beef in a skillet, drain and set aside. Start the slow cooker and set it on high.
Chop up the veggies and drop them in. Add ground beef, but do not stir, leave the veggies under the beef. Semi-drain the black beans (basically just skim the liquid off the top) and drop it over the beef. Add the can of tomatoes (do not drain). Next, put in the pumpkin pie filling. It’s going to be a little clumpy, don’t worry about it. Finally, pour the chicken broth over the top of everything. Put a lid on and let it cook for about 45 minutes to an hour. Then come back and add all the spices and stir well. It is at this point you will know if you need to add more broth or water to get it to the consistency you like. Just remember this was meant to be a thicker chili so you don’t want to overdo it.
From there, let it cook for about another hour on high, then drop it down to low and let it cook for another two hours, stirring from time to time. Then get ready to be blown away by how amazing this chili tastes! There is just a hint of pumpkin that really does accent the traditional chili flavor. This recipe makes about 8 servings.
Per serving: 319 calories 25 g carbs 13 g fat 5 g sat fat 2 g sugar 25 g protein
Give it a try this spooky season!
“What’s Cooking” is back at Local News 1. The relaunched column will feature recipes, kitchen inspiration and the stories behind the dishes that bring families and communities together.
Written by Dusty Fleischman, with occasional contributions from Jillian Pavlick, “What’s Cooking” invites readers to become part of the table. Send us your favorite recipes, whether it is a weeknight staple, a treasured handwritten family recipe or a dish you are known for bringing to gatherings, and we may recreate it for a future column.
We are also planning a holiday special featuring cookies and family favorites. Readers are encouraged to share the recipes, traditions and memories that make their holiday baking and meals meaningful.
