Cozy up with this delicious pumpkin chili. Make this vegetarian by omitting the sausage and ground beef. Just add additional beans or even lentils in place. You can also use two premade packages of chili seasoning to make it easier on you. Make this in the crockpot for Halloween. It will keep it warm if you have little ones you are going to take out to trick-or-treat.
In a Dutch oven, add in the olive oil and sauté the onion and peppers, jalapeno. Cook until the onion has softened about 3-4 minutes on medium high heat.
Add in the ground beef, sausage, minced garlic, salt, pepper, and sauté for 8-10 minutes. Add in the chili powder, cumin, oregano, smoked paprika, garlic powder, onion powder, and sauté for an additional minute or two.
Add in the fire roasted tomatoes, crushed tomatoes, pumpkin puree, kidney beans, black beans, beef base, and stir to combine. Let cook for another 35-45 minutes. Taste and adjust seasoning.
Serve and enjoy.
Side note, if you feel your chili is too watery. Combine 1 tbsp. of corn starch with 1 tbsp. of water to make a slurry and add into your chili. Cook for an additional 3-5 minutes or until your chili has thickened.
This recipe is also crock pot friendly, sauté ground beef, sausage, garlic, onion, and peppers as directed then transfer everything into a crock pot add the remaining ingredients and cook on high for 3-4 hours or on low for 5-6 hours.
Pumpkin Chili
1 lb. Ground Mild Italian Sausage
1 lb. Ground Beef
1 Can Pure Pumpkin Puree
1 Onion, diced
4-6 Cloves Garlic, minced
2 Red Bell Peppers , diced
1-2 Jalapeno, diced
28 oz. Can Crushed Tomatoes
12 oz. Can Fire Roasted Tomatoes
15 oz. Can Black Beans, Drained and rinsed
15 oz. Can Kidney Beans, Drained and rinsed
2 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tbsp. Smoked Paprika
2 Tbsp. Chili Powder
1 Tbsp. Ground Cumin
1 Tbsp. Oregano
1 Tbsp. Beef Base (better then bouillon)
1 Tbsp. Olive Oil
Toppings
Fritos
Sour Cream
Cheese
Green Onion
Roasted Pumpkin Seeds, slightly salted
In a Dutch oven, add in the olive oil and sauté the onion and peppers, jalapeno. Cook until the onion has softened about 3-4 minutes on medium high heat.
Add in the ground beef, sausage, minced garlic, salt, pepper, and sauté for 8-10 minutes. Add in the chili powder, cumin, oregano, smoked paprika, garlic powder, onion powder, and sauté for an additional minute or two.
Add in the fire roasted tomatoes, crushed tomatoes, pumpkin puree, kidney beans, black beans, beef base, and stir to combine. Let cook for another 35-45 minutes. Taste and adjust seasoning.
Serve and enjoy.
Side note, if you feel your chili is too watery. Combine 1 tbsp. of corn starch with 1 tbsp. of water to make a slurry and add into your chili. Cook for an additional 3-5 minutes or until your chili has thickened.
This recipe is also crock pot friendly, sauté ground beef, sausage, garlic, onion, and peppers as directed then transfer everything into a crock pot add the remaining ingredients and cook on high for 3-4 hours or on low for 5-6 hours.
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