Pumpkin Chili

It’s Thanksgiving week – what better time to talk about pumpkin?  I love pumpkin in the Fall – from savory soups to sweet pies, I like it all!  This is one of those great slow cooker recipes that makes your house smell wonderful while it is cooking. 

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It couldn’t be easier to make either – a quick sauté, and then just dump several items in your crockpot! 

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Perfect for people who have to work – get it started that morning and come home to dinner! 

Pumpkin Chili

Ingredients

1 onion, diced

4 garlic cloves, finely minced

19 ounce can of garbanzo beans (a little over 2 cups)

1 28 ounce can crushed tomatoes

1 15-ounce can pumpkin

2 small cans green chiles

1 12-ounce bottle of lager

1 cup water

1 T cumin

1 tsp dried oregano

2 T brown sugar

2 T  Balsamic Vinegar

1 tsp Himalayan Sea Salt

1/2 bag fresh spinach, coarsely chopped

Directions

  1. Chop onions and garlic and sauté for about 10 minutes in a little olive oil. 
  2. Add all of the ingredients except the spinach into the crockpot. 
  3. Cook for 4-6 hours on high or 6-8 hours on low. 
  4. About 20 minutes before serving, chop spinach and add to chili.  Adjust seasoning as needed.
  5. Serve with grated cheese and pumpkin cream, if desired.

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Pumpkin Cream

Mix 1/2 cup plain yogurt with 3 tablespoons of pumpkin and salt to taste.  Chill until ready to serve.

 

 

This recipe is shared at these great places!

 

 

 

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Comments

  1. Pumpkin used to be for pumpkin pies and now it is found in all kinds of dishes. Yeah for that. Yours is a unique example as to how it makes a more common recipe, chili, special and delightful.

  2. that looks incredible, I can almost smell it!
    I am definitly going to try that.

  3. This sounds (and looks) delicious! I’ve got a few cans of pumpkin puree and green chiles laying around here…think I’ll give it a try 🙂

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