Smoky Chili con carne with Pumpkin is a hearty family favourite full of flavor!
This Chili con carne with Pumpkin is slightly spicy and also has a smoky flavor that makes you want to take just one more bite each time. A true crowd pleaser that freezes well and even tastes better the next day. The recipe can be easily doubled so you can keep some in the freezer. You can also serve this over a tray of nachos or in tacos. Or how about in a bun? The possibilities are endless… The recipe itself is a no-brainer, although the ingredient list may seem long it’s put together in minutes. I started off with browning the beef in a heavy based pot, then added the onion and garlic. Then basically you add the remaining ingredients up until the corn meal and just leave it to simmer for about an hour and a half, or until 30 minutes before you want to eat. Finally you add the beans and pumpkin and Voilà…chili. The pumpkin adds a seasonal twist.
Prep time : 15
Cooking time : 90 min
Serves : 6 – 8
1 Tablespoons Olive Oil 1. lbs. ground beef 1 tsp. salt and freshly ground black pepper 1 medium onion, peeled and chopped fine 3 garlic cloves, peeled and grated or chopped 2 tsp. ground Cumin 2 tsp. dried oregano 1 tsp. dried Thyme 1 tsp. chili powder 2 tbsp. sweet smoked paprika 1 – 2 tsp. chopped chipotles in adobo (depending on how hot you like it) 1 tbsp. tomato paste 1 tsp. Worcestershire sauce 1-2 tbsp. Liquid Smoke (you may leave out) 2 tsp. sugar 1 (28-ounce) can crushed tomatoes 1/2 cinnamon stick 1 tsp unsweetened cocoa 2 C. beef stock 2 tbsp. cornmeal (for thickening) 1/4 C. Chopped Coriander reserve some more for serving 1 cup diced peeled pumpkin 1 (15-ounce) cans dark red kidney beans, drained and rinsed
Heat a large casserole or pot and add the olive oil. Once hot add the beef and fry until brown, add the onion and stir for a few minutes , add the garlic. Add the spices; cumin, oregano, thyme, chili powder and smoked paprika. Keep stirring Add the chopped chipotles, the tomato paste, Worcestershire sauce, liquid smoke and the sugar, stir and add the crushed tomatoes. Add the cocoa and the half cinnamon stick and the beef stock. Simmer for an hour and a half. Add the drained kidney beans and pumpkin and the chopped coriander, reserving some for serving. Add these about 30 minutes before serving. Thicken the chili if necessary with some corn meal. Serve in bowl with avocado slices, sour cream, grated cheese, chopped onion and nachos if desired.
If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!
We love a warm breakfast especially when it’s getting a little colder outside. This Pumpkin Spice Oatmeal will keep you going until lunchtime for sure. It’s super comforting and filling and full of Pumpkin goodness.
Everything is there, the fresh pumpkin puree, the caramelized Pecans, the maple syrup the warm spices, seriously delicious
⏰ Prep time : 10 minutes
🍝 Cooking time : 2 x 10 minutes,
🍴 Serves 4
• 1 lb. frozen or fresh cubed pumpkin
• 2 cups water
• 2 cups unsweetened almond milk, or soy milk
• 1/4 teaspoon (Himalayan) salt
• 1 teaspoon pumpkin pie spice OR (1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/8 teaspoon ground cloves, dash of nutmeg and ginger)
• 2 cups quick cooking oats (not instant )
• 1/2 cup pecan nuts + 2 tbsp. maple syrup
• Maple syrup for serving
Put one pound of frozen or fresh pumpkin cubes in a large pot with about ½ cup of water and steam on medium heat for about 8 to 10 minutes or until tender when pierced with a fork. Fresh pumpkin may take a little longer.
Drain and let it steam off.
Mash the pumpkin with a hand held blender until smooth. You should have about a cup.
Meanwhile heat a small frying pan over medium heat. Add the pecan nuts and toast them, tossing them about constantly so they don’t burn.
Add the maple syrup and quickly coat all the nuts.
Keep a close eye on the nuts now and remove them from the heat as soon as it has caramelized and turned dark amber. About 1 to 2 minutes tops.
Transfer them to a pierce of parchment paper and try to keep each nut separated from the other because they will stick to each other and form clumps, you don’t want that.
In large saucepan over medium heat bring the water, milk, salt, and pumpkin pie spice to a gentle boil.
Add the oatmeal. Turn the heat down and cook for about 10 minutes. Stir often.
Once the oatmeal is cooked , serve in bowls drizzled with maple syrup and the caramelized pecan nuts on top.
Everywhere I look, it’s Pumpkins, Pumpkins, Pumpkins… and I’m loving it. I can’t get enough of Pumpkins, I eat them all year round (thanks you frozen pumpkin). But since I’ve been thinking a lot about Pumpkins lately (no surprise there), I wanted to find more ways to use them. And today I am sharing with you my Pumpkin Beer Bread Loaf. Just like a normal whole grain loaf but with Pumpkin in it, and a little something extra… beer! The result is a soft textured loaf, hearty with a hint of sweetness and a nice crispy crust. I’ve kept it plain and simple so you can eat it with anything from cheese to Nutella. Don’t worry you can’t actually taste the beer. The color of the bread needless to say, is beautiful. So those of you who are still looking for a new Pumpkin adventure, make this Pumpkin Beer Bread, you’ll love it 🙂
1. In a bowl mix the two flours with the salt. 2. In a large bowl, dissolve yeast in warm water. Add the beer, the sugar, oil and 3 cups flour. Add the pumpkin puree. Beat until smooth. 3. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. 4. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. 5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Brush with a little milk and sprinkle with the Pumpkin seeds. 6. Bake at 375 F for 30 – 35 minutes or until the bread sounds hollow when tapped. 7. Remove from oven and place on wire racks to cool.
The hardest part of this recipe is to remember to soak the chickpeas the night before.
Then the next morning throw them in the slow cooker with fresh cold water. Turn on to high and let it do its thing for 4 hours. Cool in the water then drain and use.
You are going to have too many chickpeas from this recipes. So just freeze them in a ziplock bag and use them for curries, stews and salads. They are great to have on hand and much better than store bought. Cooking them in a crock pot gives you the perfect chickpea, they stay whole and round with a tiny bite on the outside and soft on the inside, not mushy like the canned ones.
Harissa is a middle eastern paste made of roast chili peppers and some spices and herbs. Available at most super markets and otherwise online, which is where I get most of my special ingredients.
Serves 6 – 8 as an appetizer
3 Cups cooked Chickpeas from 1 lb. bag of dried chickpeas, soaked overnight and cooked, see above. Reserve 1/4 Cup of the cooking liquid.
1 C. fresh or frozen pumpkin cubes, cooked and drained
1 whole head of roast garlic, peeled
1/4 C. lemon juice
1/4 C. Extra Virgin Olive Oil
2 tsp. Ground Cumin
1/2 tsp. Coriander
3 tsp. Onion powder
1 – 2 tsp. Harissa
1 tsp. Pink Himalayan Salt
1/4 C. Tahini
2 tbsp. Peanut Butter
1 tbsp. Nutritional Yeast (optional)
To roast garlic, preheat oven to 425° F / 220° C. Wrap in aluminum foil and roast for about 45 min to 1 hour until tender. Peel the cloves.
In the food processor, blend everything together until creamy starting with 1 tsp of the Harissa. Add more after you have tasted it. It’s very hot stuff.
Serve Hummus with crackers, vegetables and pita. Store in the fridge for up to 4-5 days in a sealed container.