Thursday, October 14, 2010

Spicy Pumpkin Chili

This year we are having a cool, crisp and gorgeous fall in the Natural State and I have been On A Quest For a really scrumptious recipe to serve this Halloween season. I finally found the perfect chili recipe...Spicy Pumpkin Chili! Yes, believe it or not you inflexible fuddy duddys out there, pumpkin puree can be used in a variety of other recipes aside from the classic pumpkin pie. And we also tend to overlook the value of pumpkins as a source of nutrition. In fact, pumpkins are loaded with Vitamin A and fiber while being low in calories. So why not keep some canned pumpkin on hand in your pantry and figure out ways to add it to your collection of priceless recipes! And for that extra Di Touch...serve in cute little hollowed out pumpkin bowls!

Spicy Pumpkin Chili
1 lb lean ground beef
1 cup chopped onion
2 cloves minced garlic
1 cup each beef broth and water
1 1/2 oz grated unsweetened chocolate
2 tablespoons chili paste
1/4 teaspoon each allspice, cloves, cinnamon
1 bay leaf
1/2 teaspoon each ground cumin, paprika, pepper, salt
3 oz tomato paste
1 cup pumpkin puree
1/2 tablespoon wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons sugar or Splenda
Sour cream, minced onions, and roasted pumpkin seeds for garnish

Brown the lean ground beef in a large pot. Add the onion, garlic, beef broth, and water
Stir until mixed well
Add the remainder of ingredients, stir, and cover to simmer for about two hours
Remove the bay leaf and serve in hollowed out petite pumpkin bowls
Garnish with sour cream, minced onions, and roasted pumpkin seeds

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