Today’s recipe is a unique twist on a classic – a hearty pumpkin chili that combines sweet pumpkin with savory spices for a deliciously spicy and satisfying meal. This beautiful presentation in a pumpkin vessel is sure to impress your family and friends. Let’s get started!
Ingredients for Pumpkin Chili:
- 1 large pumpkin (about 2.2 lbs)
- 1.98 lbs pumpkin puree (from above pumpkin)
- 1.76 lbs canned diced tomatoes
- 2.2 lbs ground beef
- 3 cloves garlic, minced
- 1.1 lbs cooked kidney beans
- 1 yellow bell pepper, diced
- 4 tbsp olive oil
- Salt and black pepper to taste
- 1/2 tsp cayenne pepper (optional)
- 1 tsp oregano
- 1 small onion, chopped
- 1 cube chicken broth
- 1 tsp ground cumin
- 2 tsp brown sugar
How to Prepare Pumpkin Chili:
- Carefully cut the top off the pumpkin
- Remove seeds and pulp
- Cook pumpkin in 2 cups water for 15 minutes (don’t overcook)
- Scoop out pulp carefully with spoon
- Cook pulp until creamy (reserve both pulp and shell)
- Heat 2 tbsp oil in large pot
- Sauté onion and garlic until fragrant
- Add bell pepper and cook until tender
- Set aside vegetables
- Heat remaining 2 tbsp oil
- Cook beef until browned
- Season with salt and pepper
- Combine all ingredients: beef, beans, tomatoes, brown sugar, pumpkin puree and chicken broth
- Stir until well combined
- Scrape bottom of pot for flavorful bits
- Reduce heat and simmer covered
- Adjust seasoning to taste
- Pour mixture into pumpkin shell
- Garnish with fresh parsley and serve
Did You Know?
Chili has Mexican origins but the US version differs significantly. American chili typically includes beef, beans, bell peppers, tomatoes, and spices like cumin and cayenne. Traditional Mexican chili uses lamb or pork with onions, garlic, and chilies but omits beans. The American version gained popularity in the 1800s at rodeos and fairs, becoming a beloved national dish.
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