Wednesday, February 9, 2011

Pumpkin Chili

Fabulous quick and easy chili. Pumpkin makes it creamy and rich, taking the place of most of the tomatoes.
 
Pumpkin Chili
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped bell pepper
1 clove garlic, minced
1 pound ground beef
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can corn
1 (14.5 ounce) can kidney beans
2 cups pumpkin puree (or about 1 14.5 ounce can)
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
shredded Cheddar cheese
sour cream
 
Heat the oil in a large skillet over medium heat, and saute the onion, bell pepper, and garlic until tender. Stir in the ground beef, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, cumin, garlic salt, and pepper. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream. 

1 comment:

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