Pumpkin Chocolate Chili

It’s savory, I promise.

IMG_6928 My friend Jacob makes this chili regularly, and I loved it, so finally made him send me the recipe. Turns out, it is an adaptation of this Circleville Pumpkin Chili. AND IT’S AMAZING AND SO SO SAVORY. Do not let the pumpkin and the chocolate fool you…

So here we go with my adaptation of Jacob’s adaptation of the Circleville Pumpkin Chili recipe…This makes enough for really large crowd, so cut it in half if it’s just for you…

Pumpkin Chocolate Chili

Ingredients

1 tbsp olive oil
3 cloves chopped garlic
1 chopped onion
2 lbs ground turkey (any meat, of course)
1 tbsp black pepper
1 tsp cinnamon
1 tbsp dried oregano
1 1/2 tbsp salt
1 tbsp cumin
3 tbsp chili powder
2 tbsp ground paprika
1 can pumpkin puree
1 tablespoon dark cocoa powder, unsweetened
1 28-oz can crushed tomatoes
2 15-oz can tri-blend of beans, drained (so this is pinto, black, and kidney. but two cans of any beans will do. And of course, leave these out if you are paleo.)

Directions

1. In a large pot, heat oil over medium heat, then cook onion and garlic until translucent. Add meat and all spices, cooking and crumbling until meat is completely browned.

2. Add in pumpkin, cocoa powder, and tomatoes. Stir and reduce to simmer. Allow to simmer at least 20 minutes, but up to 90 will deliver the best flavor. Stir occasionally.

3. Stir in beans. Allow to simmer for 15 more minutes. Adjust seasoning, and serve.

To make in crockpot, I cooked the chili the night before without any of the simmering. I left it in the fridge overnight, and then turned it on high for an hour, and then low for the rest of the morning in the crock pot. It was ready for a potluck lunch. You could probably leave it on low or even keep warm all day if you wanted it hot when you got home from work.

This chili was a big hit at my office. Either that, or they were just being really nice. Regardless, I really loved it. It’s rich, hearty, and not as tomato-y as your normal chili. Definitely a fun way to switch it up!

Beef and Sweet Potato Chili {Paleo}

So, YUM. We made this chili the other night, and all I can say is YUM. It came together quickly and made plenty of leftovers, two of my favorite things about any recipe. It definitely has a kick to it, so you can reduce the spicy factors if you want. But c’mon, if I can handle it, you can handle it.

Also, sorry for the lacking photo. I just plain forgot, and then it was gone. And no, the two of us didn’t eat it all alone. We had help!

This recpie is paleo, and therefore has no beans. I think the sweet potato adds a nice heartiness to it, and I didn’t miss the beans one bit. Happy Chili-ing!

Beef and Sweet Potato Chili (adapted from Things My Belly Likes)

You’ll need

  • 1lb grass fed ground beef (though feel free to sub ground chicken or turkey)
  • 1 sweet potato, peeled and diced into large chunks
  • 1 white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter or olive oil
  • 1 tsp cumin
  • 2 tsps paprika
  • 1 jalapeno, finely chopped
  • 1 poblano pepper, finely chopped
  • 2 roma tomatoes, roughly chopped
  • 2 small cans rotel
  • 8 oz tomato paste
  • 1 cup chicken broth
  • optional: a few tablespoons of hot sauce + extra seasoning to your taste
  • Cilantro for topping

Directions

  1. Heat butter or oil in a large saucepan. Add the onion, garlic and peppers. Saute over a medium heat for five minutes.
  2. Add the meat, breaking it up with a wooden spoon, and sprinkle in the cumin and paprika. Let the meat cook until browned, and then stir in the tomato paste.
  3. Add the rotel, tomatoes, and potato into the pan. Stir well, then slowly add broth. Bring to a boil then reduce the heat. Let it simmer for 25 minutes, stirring occasionally.
  4. Add 3/4 of the cilantro and simmer for a further five minutes. Sprinkle in the rest of the cilantro immediately before serving.

The wonderful thing about chili is that you can pretty much do whatever you want. Add more or less tomatoes or potatoes. Season it how you like it. Get creative. And enjoy!

Sweet Corn Muffins with Green Chilies

This recipe was a bit of an experiment, and though they were good, I would do a little less of the yellow cake mix. They go great with chili for those Monday Night Football games!  (sorry for the bad food pictures, yet again–I still need a light box!)

DSC_0002

Ingredients:

1 package (8-1/2 ounces) corn bread/muffin mix
1 package (9 ounces) yellow cake mix
2 eggs
1/2 cup milk
1/3 cup water
2 tablespoons vegetable oil
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

In a large bowl, combine dry corn bread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened. Add chilies and 3/4 cup cheese.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until muffins test done. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 servings.