Cozy Fall Recipe: Pumpkin Chili

Two of my favorite things in life are chili and pumpkin. Not the cloyingly sweet pumpkin spice latte that our daughter can’t get enough of, but the homegrown mild and sweet pumpkin that becomes part of my favorite seasonal pie. A few years ago, I started expanding my chili repertoire and made Pumpkin Chili. It was a hit with friends and family (even my vegetarian bestie – looking at you) and is even better the next day.

Our BBQ Rub seasoning is a must but it’s even better with a sprinkling of our Coffee BBQ Rub too.

Straw Hat Farm's Pumpkin Chili

Serves 4-6

Ingredients

2-4 Tbsp olive oil

1 large onion, diced

2-3 cloves minced garlic

2 carrots, diced

2 celery, diced

1 red bell pepper, diced

1 pound ground beef or turkey

2 Tbsp Straw Hat Farm BBQ Rub

1 Tbsp Straw Hat Farm Coffee BBQ Rub (optional)

2 tsp chili powder

2 tsp ground cumin

2 tsp paprika

1 1/2 cups diced tomatoes (fresh or canned)

1 1/2 cups pumpkin puree (fresh or canned)

1 1/4 cups broth

1 1/2 cups kidney beans rinsed and drained

Preparation

Heat olive oil in a medium pot on low. Add onions with a pinch of salt and allow to cook on low. Chop carrots, celery and bell pepper. Stir to combine and allow to cook for a few minutes. Then add garlic and allow to cook for 30 seconds.

Add the meat, if using and saute on medium until cooked through. Now the magic happens. Add Straw Hat Farm BBQ Rub and Coffee Rub (if using) and stir. Add chili powder, cumin, paprika, tomatoes, pumpkin puree and broth. Stir to combine. Allow to simmer for 30 minutes. Then add beans, stir and allow to simmer for 20 minutes more. Taste and add salt and pepper, if needed.

Vegetarian – To make this chili vegetarian (which is delicious by the way), omit the ground beef or turkey and double the amount of beans. You may want to add a mix of beans such as black beans, pinto beans or white northern beans.