Hearty Pumpkin Chili Recipes

PUMPKIN CHILI

Steps:

• In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain.
• Add the onion and bell pepper to the Dutch oven. Cook over medium, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper and cinnamon. Cook, stirring, for 30 seconds.
• Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth and sausage. Bring to boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes.
• Season the chili with salt and pepper. Serve, garnishing with pumpkin seeds, sour cream, cheese and avocado, if desired.

HEARTY PUMPKIN CHILI WITH POLENTA

Steps:

• In a Dutch oven, cook the first five ingredients over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes, pumpkin, 1 tablespoon sugar, chili powder, pie spice, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally., Meanwhile, in a large heavy saucepan, bring milk, cream, butter, and remaining sugar and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 2-3 minutes or until polenta is thickened and pulls away cleanly from sides of pan (mixture will be very thick)., Pour into a greased 9-in. square baking pan. Let stand until firm, about 30 minutes., Stir beans into chili; heat through. Cut polenta into six pieces. Serve with chili.

SPICY PUMPKIN CHILI

Steps:

• Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
• While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
• Cook on Low until the chili is hot, 1 to 2 hours.

PUMPKIN CHILI

Steps:

• In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with corn chips and cheese.