Recipe: Appetizing Pumpkin Chili

Pumpkin Chili. Substituting pumpkin for tomatoes does several wonderful things… In this Pumpkin Chili recipe, I carried on the fall flavors by pouring in apple hard cider instead. Season with pumpkin pie spice, chili powder and sugar. I like pumpkin both in desserts and in dinner foods but I think what I didn't like about this chili is that it's throwing the dessert.

This Turkey Pumpkin Chili recipe is the perfect Fall dish made with ground turkey, tomatoes, canned pumpkin, white beans and Turkey Pumpkin Chili Recipe. Nothing says Fall like a big pot of chili. Pumpkin Chili Recipe photo by Taste of Home. You can have Pumpkin Chili using 20 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pumpkin Chili

1. Prepare 1 (3 pound) of pie pumpkin.
2. You need 8 tablespoons (1/2 cup) of unsalted butter.
3. You need 1/2 cup of olive oil.
4. You need 1/2 cup of finely ground cornmeal.
5. Prepare 2 of medium turnips (about 12 ounces total).
6. You need 2 of medium red bell peppers, chopped.
7. Prepare 1 of large onion, chopped.
8. You need 6 cloves of garlic, minced.
9. You need 2 tablespoons of tomato paste.
10. It's 4 cups of low-sodium vegetable broth.
11. Prepare 2 (10 ounce) of cans diced tomatoes with green chilies, such as Rotel.
12. You need 2 (16 ounce) of cans chili beans, drained.
13. It's 2 cups of frozen corn kernels.
14. It's 1 tablespoon of chili powder.
15. It's 1 teaspoon of ground cinnamon.
16. Prepare 1 teaspoon of ground cumin.
17. You need of Several dashes vegetarian Worcestershire sauce.
18. You need of Salt.
19. Prepare of Freshly ground black pepper.
20. You need of Balsamic vinegar.

Goshdarnit, the pumpkin chili was happening, recipe or not. Since then, pumpkin chili is our regular Halloween night meal, and we invite people to drop in for a bowl and help us hand out candy. This Slow-cooker Pumpkin Chili is all that and more. What makes it particularly amazing is that you get to hide extra vegetables in it.

Pumpkin Chili instructions

1. Peel the pumpkin or squash and cut into 1-inch pieces. (To make it easier to peel the pumpkin, cut in half, remove the seeds — and set aside for roasting! — and then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife.).
2. In a 6-quart or larger Dutch oven or soup pot, heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes..
3. Add the broth, diced tomatoes and their juices, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer. Reduce the heat and simmer for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.).
4. Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with green onions, shredded cheddar cheese, and sour cream if desired..

In addition to the usual tomatoes, onions, peppers. This savory Vegetarian Pumpkin Chili has everything you want in a chili: tomatoes, peppers, black beans, pinto beans, corn, and a little pumpkin in there to make it perfect for fall! Pumpkin Chili with Chickpeas and Black Beans is a great alternative to a regular chili! This healthy and gluten-free stew is perfect for cold days in the Fall or in the Winter. Pumpkin and chili: two things we all crave every fall.

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