HaPpY PuMpKiN WeEk!!!
Have you got pumpkins spilling out of your ears yet? Or at least across your mantle, kitchen table, and out the front door and up the walkway? I, for one, am so happy about pumpkin week, because this year, MY PUMPKIN PATCH was a booming success! YAY!
For some odd reason, The Patch has a mind of its own. Most years it taunts us with tantalizingly long runners and broad leaves, and even some blossoms, but then…nothin. Not one little teeny tiny pumpkin in the whole darn patch. What the heck? It’s like Linus waiting in the pumpkin patch for The Great Pumpkin to appear every year.
But this year was different. This year, the planets aligned, the weather gods smiled upon us, and for whatever miraculous reason, the pumpkins decided to grow. We’ve got Jack-Be-Littles, Sweet Sugar Pies and big Harvest Jacks, ready and waiting to be carved. Happy day!
And so, we’re celebrating with a WHOLE WEEK of yummy pumpkin recipes, starting with PUMPKIN CHILI FOR A CROWD!
Pumpkin Chili for a Crowd is exactly that….chili for the masses. Halloween parties, family gatherings, whatever you’re hosting this year, just put a big black checkmark next to “Plan Menu” because we’ve got you covered. ✔
In less than an hour, you’ll have an entire pot o’ gold. Add some cornbread, cider and doughnuts and you’ve got yourself a party.
Even the rare pumpkin-haters will love this chili. The pumpkin just gives it a mellow, rich flavor, a little sweet and absolutely delicious.
Not having a party? No problem. Make the big pot anyway. This stuff freezes like a dream! Just divvy it out into freezer bags, lay flat and freeze.
You can have a pumpkin fest for Valentines Day. 😉
- 2 Tbsp. extra-virgin olive oil or avocado oil
- 2 large yellow or white onions
- 2 sweet peppers (yellow, orange or red)
- 4 lbs. ground beef, pork, turkey or chicken
- 1 head garlic
- 4 Tbsp. cumin
- 3 Tbsp. chili powder
- 2 tsp. pumpkin pie spice (or cinnamon)
- Salt and pepper to taste
- 2 Tbsp. finely chopped chipotles in adobo sauce (or more if you like it extra spicy)
- 3 14-oz. cans beans (kidney, black, white, etc.)
- 1 29-oz. can pumpkin puree
- 2 14-oz. cans diced tomatoes
- 1 can tomato sauce
- 1-2 cups apple cider
- Toppings: grated sharp cheddar cheese, cilantro, plain Greek yogurt, tortilla chips (optional)
- Heat oil in a large stock pot over medium high heat.
- Dice onions and peppers and add to pot. Cook for 5 minutes.
- Add meat and spices and cook, stirring often, until meat is cooked through.
- Add beans, pumpkin puree, tomatoes, tomato sauce and cider. Stir to combine.
- Once mixture begins to simmer, turn heat to low and cook about 20 minutes.
*Even if you're not serving a crowd, make this big batch and freeze in smaller serving sizes. This keeps very well in the freezer for 4-6 months.
*Chili tastes even better the second day. Make it ahead and let it sit in the fridge for 24 hours before serving.