Pumpkin Chili
This Pumpkin Chili recipe combines hearty ingredients for a deliciously warming fall dish.
Equipment
- large cast iron skillet
Ingredients
Vegetables
- 2 large onions
- 1 large pumpkin clean and cut
- ¼ cup olive oil or butter
- 2 carrots sliced thinly
- 1 zucchini
- 1 bell pepper
Meat and Beans
- 3 pounds Ballerina Farm ground beef
- 1-2 cans kidney beans
Spices and Liquids
- 3 tablespoon chili powder
- 1 tablespoon cumin
- 2 tablespoon smoked or regular paprika
- 1 tablespoon oregano
- 1 Pinch or more of red pepper flakes
- 20 ounces tomato sauce or fresh tomato puree 2 ½ cups
- 2 cups beef broth add more if needed
- 3 tablespoon apple cider vinegar
- 3 teaspoon Ballerina Farm coarse grey french salt more to taste
Instructions
Cooking Instructions
- Cut and clean out the pumpkin and set aside.
- Heat olive oil in a large cast iron skillet. Chop the onions and vegetables and set aside. Add the chopped onions to the olive oil.
- Cook on low for 10 minutes or until translucent. Add the carrots, zucchini, and bell pepper and cook until tender.
- Raise the heat and add the beef to same skillet or separate skillet if there is not enough room. Cook beef about 10 minutes until no longer pink. Add the remaining ingredients and cook until mixture starts to simmer.
- Add the mixture to the inside of the pumpkin. Bake at 400° for 40 minutes or until the pumpkin is soft.
- Enjoy! 🎃
Notes
In this video I didn’t cook my vegetables before baking them.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 150IUVitamin C: 40mgCalcium: 8mgIron: 20mg
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