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Pumpkin Chili

tdjtx's picture
I have to say this was some of the best chili I have ever tasted. I was a little skeptical about using pumpkin in a chili recipe but my mind was changed after tasting this.
Ingredients
  Pumpkin 1 Can (10 oz) (100% pumpkin mix with no spices)
  Hominy 1 Can (10 oz), drained, rinsed
  Red kidney beans 1 Can (10 oz), drained, rinsed
  Tomatoes and chilies 1 Can (10 oz), diced (Rotel)
  Chili powder 2 Tablespoon
  Curry powder 1 Teaspoon
  Onion 1 Medium, finely chopped
  Garlic 2 Clove (10 gm), minced
  Chicken broth/Vegetable broth 2 Cup (32 tbs) (or more if needed)
  Salt and pepper To Taste
  Olive oil 1 Tablespoon
For garnish
  Colby jack cheese 1 Tablespoon, shredded (for garnishing)
  Cilantro 1 Tablespoon, finely chopped (for garnishing)
Directions

MAKING
1. In a pot over medium high heat with olive oil, add in the onions and saute for 1 minute or until it becomes light brown. Add in the minced garlic and saute it for 30 seconds.
2. Add in the curry powder, stir for 30 seconds. Add in the canned pumpkin, mix well and saute it for 2 minutes.
3. On a medium heat, add in the tomato, chili paste, hominy, red kidney beans, continue stirring until well incorporated for 5 minutes.
4. Pour in the chicken broth and mix well. Add salt and pepper to taste. Cover and let the stew simmer for 40 minutes or until done.

SERVING
5. Serve the pumpkin chili in small bowls, garnished with the Colby jack cheese or chopped cilantro.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6
Subtitle: 
Chili con carne (chili with meat)

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4.175
Average: 4.2 (2 votes)