Menu Monday: P is for Pumpkin Chili

'Tis the season:

I PROMISE.  There is pumpkin in there.  :)

With the cooler weather this weekend, I was craving a soup.  Or a stew.  Or a chili.  *ding ding ding*  But I wanted to mix things up and try something a bit different than my vegetarian, three-bean chili with chocolate syrup.  (And I just realized I have never posted the recipe for that.  How silly of me!)

I was pleased when I came across a recipe for Pumpkin Chili.  It turned out DELIGHTFUL:  half-gourmet, half-cowboy, and 100% autumnal.  Let me know what you think!

PUMPKIN CHILI

1 yellow bell pepper, chopped

1/3-1/2 cup onion, chopped

2 stalks celery, chopped

1-2 garlic cloves, minced

1 Tbsp. olive oil

1/2 to 1 lb. ground beef or turkey

2 cups tomatoes, chopped

1-4 oz. can green chilies

1 cup chicken broth

1 cup pumpkin puree

dash each: cinnamon, ground cloves, allspice, nutmeg, and ginger

1 tsp sugar

1/2 tsp. pepper

1/2 tsp. salt

1 tsp. fennel seeds, crushed

2+ Tbsp. chili powder

1-15 oz. can black beans, rinsed

sour cream and shredded cheddar cheese

-Saute bell pepper, onion, celery, and garlic for about 5 minutes.
-Add ground meat and cook until done.
-Add tomatoes and green chilies and simmer for 5 minutes.
-Mix in broth, pumpkin, spices, and beans.
-Simmer for 20 minutes.
-Top with shredded cheddar and sour cream.