Pumpkin Chili is a great recipe for late autumn when comfort food cooking becomes a priority. Pumpkin Chili is a great change from ordinary chili recipes
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey, chicken, beef or other ground meat (venison)
2 cups stewed tomatoes – undrained
2 cups pumpkin puree
2 cups tomato sauce
2 cups kidney beans – drained
1/2 cup diced green chiles
1/2 cup whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook, stirring frequently for 5 to 7 minutes or until tender. The onions will begin to turn translucent. Add your meat and cook until browned. Just as a note, pumpkin can stand up to strong flavored meats and may actually pair well. Do not be afraid to try venison or even lamb. Drain the skillet of the oil.
Add tomatoes and juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Simmer stirring occasionally for 30 minutes.
Serve this over wild rice and shredded cheddar cheese and a good cold beer.
Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/