So, about a month ago, all of the Tallahassee food bloggers decided we would choose a monthly theme that we could write about. November was supposed to be all about gourds. Gourds! I immediately had visions of experimental butternut squash pies and acorn squash cupcakes. But, alas, time got the best of me and here I sit with only one recipe to share (one that I made back in October, at that).
Since it was so long ago, I need to set the stage a little. It was about a week before Halloween, and I was having my friend over to carve pumpkins and eat dinner. I was trying to decide what to cook and wanted to get festive. How about chili? You know, it’s fall, chili goes with fall stuff. No, wait.. how about PUMPKIN chili? Her response? “Ew, pumpkin.” Ew, pumpkin?! How can you not like pumpkin? Pumpkin pie, pumpkin spice latte, pumpkin cake. FYI: I think pumpkin is pretty darn amazing. The phrase, “ew, pumpkin” was one I just could not understand. So it was at that moment that I decided I was definitely making pumpkin chili. And she was going to like it.
I won’t name names, but I will post pictures. This girl likes to carve pumpkins but she won’t eat them.
Well, to make a long story short, our pumpkin carving was fun except for all the mosquitoes, I made pumpkin chili, she didn’t really like it, but I did. And I liked it even better the next day! I think the flavors needed more time to meld. The original recipe called for cooking in a slow cooker, which I think would be best! So I guess if you hate pumpkin then stay away but if not… here ya go, weird festive chili and gourd challenge all in one:
Adapted from Sweet Pea’s Kitchen
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 green bell pepper, diced
- 1 (28 ounce) can diced tomatoes with juice
- 2 cups tomato juice
- 2 (15.25-ounce) can black beans, drained
- 1 (15 ounce) can pumpkin puree
- 2 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- hot sauce to taste
In a large pot or dutch oven, brown the ground beef; drain. Add the onions and bell pepper and cook until the onions are translucent, about 5 minutes.
Add diced tomatoes, tomato juice, beans, pumpkin, chili powder, cumin, pumpkin pie spice, salt, pepper and hot sauce. Bring to a boil, cover and reduce heat to medium-low. Simmer 45 minutes. Season to taste with salt and pepper. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.
Also, check out Bill’s Killer Pumpkin Coffee Cake! Go Bill! Get your gourd on!