The Soup Kitchen: Pumpkin Chipotle Chili

 I found a pumpkin chili recipe that sounded interesting, and I used it as a base and created this pumpkin chipotle chili. It ended up being really good and interesting. It had a spicy sweet flavor with a subtle taste of pumpkin to it. I'm very happy with how it turned out and it would be a great recipe to add to your fall lineup. 

The ingredients:

1 can pumpkin puree (not pumpkin pie filling)

5-6 chipotle peppers in adobo sauce (I have some frozen and pull them out and add to different things)

1 onion chopped

2 tsp garlic powder

1 C diced green bell pepper

2 TBSP chili powder

2 tsp cumin

2 tsp salt

1/4 tsp pumpkin pie spice or cinnamon

1/4 tsp black pepper

2 cans diced tomatoes

2 cans kidney beans drained and rinsed

1lb ground beef

2 C beef broth

The recipe:

1. Puree the pumpkin with the chipotle peppers until well combined (this can be done ahead)

2. Cook the beef with the onion and bell pepper to soften. 

3. Add all ingredients to the slow cooker and cook on HI for 3-4 hours or low for 6-8 hours. 

4. Garnish. (cheese, cilantro, cornbread, etc.)

I pureed the pumpkin the night before, so it was ready to add to the slow cooker. You can add different veggies or beans if you like, and you can add more chipotle peppers if you prefer a spicier chili. You can also replace the chipotle peppers with chipotle powder. 

This can easily be made meatless by using vegetable broth instead of beef and omitting the meat. 

I added cilantro to my chili and added shredded smoked gouda and a slice of cornbread.