If you’re looking for that perfect Fall recipe to warm you up on a chilly Sunday Evening, one that you can quickly reheat throughout the week for the perfect pick me up, here it is! Our parent site, The Local Moms Network is sharing a pumpkin chili recipe from Chef Debra Ponzek!
INGREDIENTS
Serves 6
4 tablespoons canola oil
1 pound lean ground beef
Kosher salt and freshly ground pepper
1 Medium onion
1 Green bell pepper, seeded and diced
3 Garlic cloves, peeled and thinly sliced
1 Zucchini, diced
1 Cup peeled and diced butternut squash
1 (15 ounce) can plain, unseasoned pumpkin puree
2 Cups canned crushed plum tomatoes and juices
2 Cups chicken stock, preferably homemade
1 Teaspoon pumpkin pie spice
1 teaspoon cumin
3/4 teaspoon chili powder
1 (15 ounce) can kidney beans, drained and rinsed
DIRECTIONS
Heat 2 tablespoons of the oil over medium-high heat in a large saute pan until shimmering.
Cook the beef, breaking it up with a wooden spoon, until browned and cooked through in small pieces.
Add about 1 1/2 teaspoons of salt and season to tatse with pepper. Drain the meat and set aside.
In the same pan, heat the remaining 2 tablespoons of oil over med-high heat. When hot, cook the onion, green pepper, and garlic for 5-6 minutes or until vegetables are tender.
Return the meat to the pan along with the zucchini, squash, pumpkin puree, tomatoes, stock, pumplkin pie spice, cumin, chili powder, and about 1 1/2 teaspoons of salt.
Bring to a boil, reduce heat, cover and cook at a gentle simmer for about 30 minutes. Adjust the heat to maintain the simmer.
Add the kidney beans, stir the chili well, heat through, and serve.