Spicy Pumpkin Chili
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QUICK INFO
Type: Spicy Pumpkin Chili
Prep: 5 minutes
Servings: 4-6
Level: easy
Cook: 35 minutes
Steps: 4
Total: 40 minutes
As the days grow shorter and the air turns crisp, there's nothing quite like a warm, hearty bowl of chili to embrace the autumn season. This Spicy Pumpkin Chili recipe is a celebration of the bountiful harvest that fall brings and a testament to the joys of cozy family dinners. Whether you're cooking for your loved ones or looking for a dish that perfectly captures the spirit of the season, this recipe has you covered.
The heart of this Pumpkin Chili is the rich, creamy pumpkin puree that beautifully complements the bold flavors of Saté Asian Chili Sauce. It's a fusion of sweet and spicy that warms your heart and your taste buds on those cool autumn nights. With hints of chili powder, cumin, and paprika, this chili offers a perfect blend of seasonal spices, bringing out the essence of fall in every bite.
One of the fantastic aspects of this recipe is its adaptability. If you prefer a vegan or vegetarian option, simply replace the ground beef with your favorite plant-based protein. The flexibility extends to the chili's ingredients as well. Add your personal touch with your choice of beans or other favorite chili components.
To prepare this delectable Pumpkin Chili, begin by heating oil and sautéing chopped onion and minced garlic. Brown a pound of ground beef, or your preferred protein, and drain any excess fat. Toss in diced bell peppers and cook them until they soften. Stir in rich pumpkin puree, diced tomatoes, pinto beans, kidney beans, and Saté Asian Chili Sauce. Mix the ingredients thoroughly. Pour in a cup of vegetable broth and season with chili powder, cumin, paprika, salt, and pepper. Stir well and reduce the heat to low.
Cover the pot and allow the chili to simmer for about 20-25 minutes, giving it an occasional stir. Once it's ready, serve the Pumpkin Chili hot, garnished with your favorite toppings such as sour cream, shredded cheddar cheese, chopped green onions, and fresh cilantro. Pair it with your choice of sides like rice, tortilla chips, or enjoy it as is. It's a versatile and heartwarming dish that captures the essence of fall.
So why wait? Dive into the heart of fall with this Pumpkin Chili and begin crafting your own tales of delicious, heartwarming moments.
The heart of this Pumpkin Chili is the rich, creamy pumpkin puree that beautifully complements the bold flavors of Saté Asian Chili Sauce. It's a fusion of sweet and spicy that warms your heart and your taste buds on those cool autumn nights. With hints of chili powder, cumin, and paprika, this chili offers a perfect blend of seasonal spices, bringing out the essence of fall in every bite.
One of the fantastic aspects of this recipe is its adaptability. If you prefer a vegan or vegetarian option, simply replace the ground beef with your favorite plant-based protein. The flexibility extends to the chili's ingredients as well. Add your personal touch with your choice of beans or other favorite chili components.
To prepare this delectable Pumpkin Chili, begin by heating oil and sautéing chopped onion and minced garlic. Brown a pound of ground beef, or your preferred protein, and drain any excess fat. Toss in diced bell peppers and cook them until they soften. Stir in rich pumpkin puree, diced tomatoes, pinto beans, kidney beans, and Saté Asian Chili Sauce. Mix the ingredients thoroughly. Pour in a cup of vegetable broth and season with chili powder, cumin, paprika, salt, and pepper. Stir well and reduce the heat to low.
Cover the pot and allow the chili to simmer for about 20-25 minutes, giving it an occasional stir. Once it's ready, serve the Pumpkin Chili hot, garnished with your favorite toppings such as sour cream, shredded cheddar cheese, chopped green onions, and fresh cilantro. Pair it with your choice of sides like rice, tortilla chips, or enjoy it as is. It's a versatile and heartwarming dish that captures the essence of fall.
So why wait? Dive into the heart of fall with this Pumpkin Chili and begin crafting your own tales of delicious, heartwarming moments.
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Spicy Pumpkin Chili
Ingredients:
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or protein of choice)
- 1 can (15 ounces) pumpkin puree
- 1 can (15 ounces) diced tomatoes
- 1 cans (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 bell pepper, diced
- 2 tablespoons Wynn's Kitchen Saté Sauce (or to taste)
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
Directions:
- In a pre-heated large pot, add a drizzle of oil, chopped onion and garlic, and sauté until the onion becomes translucent. Add the ground beef (or your preferred protein) and cook until browned, breaking it up into crumbles as it cooks. Drain any excess fat if necessary.
- Stir in the diced green and red bell peppers, and cook for a few minutes until they begin to soften. Add the pumpkin puree, diced tomatoes, both beans, and Saté Asian Chili Sauce to the pot. Mix well.
- Pour in the vegetable broth and add the chili powder, cumin, paprika, salt, and pepper. Stir to combine all the ingredients. Reduce the heat to low, cover the pot, and let the chili simmer for about 20-25 minutes, stirring occasionally.
- Ladle the pumpkin chili into bowls and garnish with your choice of toppings like sour cream, shredded cheddar cheese, chopped green onions, and fresh cilantro.
INGREDIENTS:
-
1 onion, chopped
-
3 cloves garlic, minced
-
1 pound ground beef (or protein of choice)
-
1 can (15 ounces) pumpkin puree
-
1 can (15 ounces) diced tomatoes
-
1 cans (15 ounces) pinto beans, drained and rinsed
-
1 can (15 ounces) kidney beans, drained and rinsed
-
2 bell pepper, diced
-
2 tablespoons Wynn's Kitchen Saté Sauce (or to taste)
-
1 cup vegetable broth
-
1 tablespoon chili powder
-
1 teaspoon cumin
-
1 teaspoon cumin
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DIRECTIONS:
-
Step 1:
In a pre-heated large pot, add a drizzle of oil, chopped onion and garlic, and sauté until the onion becomes translucent. Add the ground beef (or your preferred protein) and cook until browned, breaking it up into crumbles as it cooks. Drain any excess fat if necessary. -
Step 2:
Stir in the diced green and red bell peppers, and cook for a few minutes until they begin to soften. Add the pumpkin puree, diced tomatoes, both beans, and Saté Asian Chili Sauce to the pot. Mix well. -
Step 3:
Pour in the vegetable broth and add the chili powder, cumin, paprika, salt, and pepper. Stir to combine all the ingredients. Reduce the heat to low, cover the pot, and let the chili simmer for about 20-25 minutes, stirring occasionally. -
Step 4:
Ladle the pumpkin chili into bowls and garnish with your choice of toppings like sour cream, shredded cheddar cheese, chopped green onions, and fresh cilantro.
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