We found ourselves with 2 1/2 lbs of grass fed beef to use up and made Skinnytaste’s yummy meat ragu over spaghetti squash with half of it. So we decided to make chili with the other half. I found a recipe for a pumpkin chili that intrigued me. I’ve been in a pumpkin state of mind with the onset of fall, so that sounded like the perfect thing. I’d never thought to put pumpkin in chili before, but why the heck not? And it was delicious. Possibly one of the best chili recipes I’ve ever had.
It’s your basic chili recipe using black beans, but with the addition of pumpkin. The recipe we adapted cooks in a slow cooker, but we cooked ours on the stove, so you could easily make this into a slow cooker recipe by cooking it on low for 4-5 hours.
- 1 medium onion, chopped
- 1 medium sweet yellow pepper, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 cups chicken broth
- 2 cans (15-ounce each) black beans, rinsed and drained
- 1.25 lbs ground beef
- 1.5 cans (15-ounce) solid-pack pumpkin
- 1 can (14-1/2 ounce) diced tomatoes, undrained
- 2 teaspoons dried parsley flakes
- 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- In a large 12-inch skillet, heat the oil until hot and rippling over medium or medium-high heat. Add the beef to brown it. Remove the beef to a separate bowl, leaving oil in the skillet. Add the onion and yellow pepper to the skillet and saute until barely tender, 1-2 minutes. Add the garlic and cook one minute longer. Stir in the remaining ingredients and add the beef back to the pot. Cover and cook on low for 45 mins to 1 hour.