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Chocolate Pumpkin Chili

For years I have been menu planning every week. It is truly the only way I can keep us on budget and healthy. When I slip a bit we end up eating out almost every night or throwing together some random meal no one likes. It is my kitchen sanity.

For years you would also notice a trend come October. My meal plan starts to look like this:

Mon- Chili ; Tues.- Something else; Wed.- Chili; Thurs.- something else; Fri- Chili; Weekend- Leftover Chili

I like to mix up my chili so we don’t get bored but let’s be clear, in the fall and winter we eat a LOT of chili. Sometimes I follow recipes (I have a whole chili Pinterest board), but often times I kind of plan my chili around what we have on hand. It is a good way to clean out my pantry a bit.

Last week I put together this recipe after realizing I didn’t have any kidney beans but still wanted chili. I also had gone a little crazy buying canned pumpkin and using one of the recipes I pinned I got a little creative. The result was such a rich, delicious chili, I thought I would share the recipe with you.

Chocolate Pumpkin Chili

Chocolate Pumpkin Chili

2 T. oil
2 medium onions, diced
4 cloves garlic, minced
1 pound ground beef
1 t. dried oregano leaves
2 T. chili powder
2 T. ground cumin
1 1/2 T. unsweetened cocoa
1 t. ground allspice
1 t. salt
1 can pumpkin puree
1 can diced tomatoes
2 can black beans, drained and rinsed
2 c. beef broth

  1. Heat oil in a large, deep pot over medium-high heat. Add onions and cook until they’re translucent, about 7 minutes. Add the garlic and cook for a minute.
  2. Crumble the ground beef mixing to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
  3. Add oregano, chili powder, cumin, cocoa, allspice, and salt.
  4. Add pumpkin, the tomatoes with their juice, black beans, beef broth, and water to the pot. Stir well.
  5. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. The longer you simmer, the richer you’re flavor will be.
  6. Serve topped with your favorite chili toppings (green onions, olives, cheese, sour cream, avocados, etc.)

Comments

  1. I made some really great chili recently from “Food That Says Welcome,” one of the only cookbooks I actually use anymore. I made notes on it so I think I must have meant to post it to my blog. Guess I’ll have to make it again so I can take pictures!

    Anyway, if you want the recipe I’ll e-mail it to you. i LOVE chili, too, but my kids won’t touch it. Which is, of course, so different from everything else I make. Sigh.
    Vanderbilt Wife recently posted…This Is Me.My Profile

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