Pumpkin Chili

The weather is getting cooler and football season has begun, which means it’s time to break out the chili pot. I celebrated the Ravens’ victory last week with a big bowl of slow simmered pumpkin chili. The addition of pumpkin, cinnamon and white hominy to this vegetarian chili added another dimension of flavor that I really enjoyed. The hint of spice and squash made this the perfect pairing to a Weyerbacher Imperial Pumpkin Ale to toast to the win.

Regardless of which team you support, whether it be pro football, college football, English Premier League, or your kids’ soccer team, this chili is a crowd pleaser when it’s cold outside and you have cheering to do. Even if all you are cheering for is “more pumpkin!” I hope you enjoy it as much as I do.

Pumpkin Chili

Ingredients:

  • 2 Tbsp olive oil
  • large onion, diced
  • bell pepper (any color; I used orange), diced
  • 2 cloves garlic, minced
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1/2 tsp cinnamon
  • 1- 15 oz can diced tomatoes with jalapenos (or chiles for a milder flavor)
  • 1- 15 oz can kidney beans, drained and rinsed
  • 1- 15 oz can black beans, drained and rinsed
  • 1- 15 oz can white hominy, drained
  • 1 cup tomato juice
  • 1- 15 oz can pumpkin (plain, not pumpkin pie filling)
  • salt and pepper
  • hot sauce

Preparation:

  1. Heat oil in a large chili pot over medium high heat.
  2. Add onions and peppers and saute until onion is translucent and fragrant. Add minced garlic and cook, stirring, for 1-2 more minutes.
  3. Add chili powder and cumin, stir to coat and cook for 30 seconds while stirring.
  4. Add cinnamon, tomatoes, beans, hominy, tomato juice, and pumpkin. When it starts to simmer, turn heat down to low, cover, and simmer for 45 minutes. Add salt, pepper and hot sauce to taste.
  5. Serve with toppings: sour cream, cheese, cilantro, green onions and tortilla chips are all great options.

I served mine with pumpkin ale and cornbread muffins.

Every time I have this meal, the song “Beans and Cornbread” starts playing in my head. Remember that theme song from Dinner and Movie on TBS? Am I the only one who hears this song every time cornbread is near?

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5 responses to “Pumpkin Chili

  1. Everything is better with pumpkin! Your chili looks delicious.

    It was fun getting to hang out this past weekend. We’ll have to do it again sometime soon.

  2. Wow wow wow. Pumpkin chili! What a great idea. I seriously am craving some chili now. Nice to find your blog :-) I’m a fellow richmondite

  3. Pumpkin chili is great! I’ll have to make some when the weather cools down, if that ever happens here…

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