Pumpkin Chili with Abuelita
The pumpkin chili was fantastic. The combination of flavors was perfect: spicy but not too spicy with just a touch of sweet.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Servings: 8 servings
For this recipe you will need
- 2 lbs ground beef I used local grass-fed beef from Whole Foods. It was great! It was the first time I have made something with beef that had no grease at all. Even after putting the chili in the fridge overnight, there was no nasty orange fat on the top to remove. If you like grease, don't use this.
- 1 cup canned pumpkin puree
- 1 28 oz can crushed tomatoes
- 1 cup tomato juice
- ½ Abuelita chocolate bar
- 3 cloves garlic
- 1 chopped onion
- 2 cups pinto beans
- olive oil
Special chili mixture
- 1 tbsp black pepper
- ½ tbsp cinnamon
- 1 tbsp oregano
- 2 tbsp salt I don't like salt. I only used 1 tsp. That was plenty for me.
- 1 tbsp cumin
- 2 tbsp chili powder
- 2 tbsp ground paprika
- 2 tbsp ground chipotle pepper
In a large pot cook onion and garlic in olive oil over medium heat.
When translucent, add ground beef and special chili mixture and cook until beef turns brown. It is important that the ground beef is thoroughly cooked.
Add pumpkin puree, chocolate, crushed tomatoes and tomato juice.
(At this point, I dumped everything into the crock pot and left it there for 8 hours. I added the pinto beans about halfway through. This worked perfectly for me. If you don't have a crock pot, read on.)
Stir and reduce heat to medium low and simmer for about one and a half hours.
Add pinto beans and simmer for about 20 more minutes.
Let it cool a little bit before serving.
Garnish with avocado, sour cream and fresh cilantro. (I topped mine with a Mexican cheese mix.)
Calories: 428kcal | Carbohydrates: 28g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 2029mg | Potassium: 1098mg | Fiber: 9g | Sugar: 7g | Vitamin A: 143.3% | Vitamin C: 21.8% | Calcium: 13.3% | Iron: 38.4%