I'm pretty sure I've completely over hyped my experience making this pumpkin chili but come on, what do you expect from me? I love Fall - well at least the idea of it. I want to LOVE it so badly. The simple thought of it makes me feel all warm and fuzzy and turns me into a cooking machine. The problem is I don't really have anyone to cook for; my children turn their nose up to anything that doesn't involve the following keywords: peanut butter & jelly, mac & cheese and chicken nuggets. I don't live in a neighborhood where neighbors hangout and exchange recipes or cook/bake things for each other; and the biggest kick in the ass is that it is still 90 flipping degrees out so it's hard to get into the spirit. We Arizonians literally have to have a Fall "state of mind" because it is just simply non-existent here. Friends and family are posting pictures of snowmen and cute scarves as I still send my kids off to school with their flip flops and p,b & j's in tow. With that said when my dear friend Kym mentioned her Pumpkin Chili (who she received from her dear friend Jen) I jumped at the chance to do something that felt like Fall. What better way to get into the spirit then scraping out the insides of a pumpkin? Signed myself up and fully committed.
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| {leftovers are going home with friends this weekend} |
Although my crock pot went into retirement about halfway through slow cooking I improvised with a dutch oven and I couldn't be happier with the results; even though my own mother scrunched her nose up to it after a taste test and said "it tastes kind of weird...uh...the flavor...what is that?". Um, that would be pumpkin mom, hence the title Pumpkin Chili. Below is my version of the recipe so if you're heading out to any neighborhood gigs this weekend or having a Halloween hanging session and are looking for a little twist to your average potluck chili...here you go:
Jen & Kym's Vegetarian {or not so much} Pumpkin Chili
completely jacked up by yours truly
(1) can of organic kidney beans - drained and rinsed
(1) can of organic white kidney beans - drained and rinsed
(2) 14 oz cans diced tomatoes
1/4 tsp of cinnamon
1/2 tsp of no-salt, all-purpose seasoning
(2) large carrots, sliced
(1) large green bell pepper, diced
(1) red bell pepper, diced
1/2 of a red onion
(2) garlic cloves, diced
2 cups of organic veggie broth
1 lb of cooked ground beef or turkey (SO sorry Kym)
1 small pumpkin
1 tsp sea salt
1/2 Tbsp of pepper (to taste)
1/4 tsp of cumin
1/4 tsp paprika
1/2 tsp red chili powder (in reality I probably used 1 tablespoon)
Red pepper flakes to taste
To remove flesh from pumpkin:
Cut top off small pumpkin and remove the seeds/insides. Cut pumpkin in half, brush with olive oil and baked on 350 for about 15-20 minutes. This allows for the flesh to soften. Once pumpkin softens cut in half again and peel skin of pumpkin off;dice the removed flesh and top remaining ingredients in crock pot.
Put all ingredients into crock pot; top with the diced pumpkin and a dash of cinnamon. Slow cook for 8 - 10 hours.
*I taste tested every 2 hours to ensure it was spicy enough. Like my men, I like my chili spicy.
Served (to myself) with jalapeno bread and 1 small dollop of sour cream.
Do it to it, you won't be disappointed!
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