Hearty Pumpkin Chili With Polenta Recipes

CHILI WITH POLENTA AND VEGETABLES

Steps:

• In a pot, bring milk and 2 1/2 cups water to a simmer; season lightly with salt. Whisking constantly, add polenta in a thin stream. Reduce heat to low; cook, whisking occasionally, until polenta is tender and creamy, about 5 minutes. Remove from heat; stir in butter. Season with salt and pepper; cover to keep warm.
• In a large skillet over medium-high, heat oil and garlic until fragrant, 1 to 2 minutes. Remove and discard garlic; add mushrooms and cook, stirring, until browned, 10 to 12 minutes. Add spinach; season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Add vinegar; cook 30 seconds. Season with salt and pepper.
• Reheat chili. Serve with vegetables over polenta.

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.

PUMPKIN CHILI

Steps:

• Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
• Add the turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
• Once the meat is browned, add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds.
• Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup chicken broth (or water). Bring to a gentle simmer.
• Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
• Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more chipotle chili powder for an extra smoky/spicy kick (be careful; a little goes a long way) and more salt and pepper as needed. Serve hot with desired toppings.

HEARTY SLOW COOKER PUMPKIN CHILI

Steps:

• Heat olive oil over medium-high heat in a skillet. Saute garlic and onion in the hot oil until softened, about 5 minutes. Add ground beef and cook and stir until brown and crumbly, 5 to 7 minutes. Drain and discard fat from the skillet.
• Place meat mixture into a slow cooker and add diced tomatoes, tomato sauce, pumpkin, kidney beans, black beans, corn, chiles, red bell peppers, green bell pepper, jalapeno, chili powder, cumin, onion powder, bay leaves, coriander, cayenne, and salt. Mix well.
• Cook chili on High for 2 hours, or on Low for 4 to 6 hours.
• Serve in bowls and squeeze a lime wedge into each.