Tuesday, August 5, 2014

# Post # Recipes

Grandma's Favorite Pumpkin Chili

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Grandma's Favorite Pumpkin Chili


Yes, I said PUMPKIN chili! So good it's become a staple in our house.


During our recent trip to Texas, I wanted to cook up something special for my mom. She hasn't been feeling too great and wasn't eating much. The dish needed to be quick, easy, filling, and delicious! I decided to whip up a batch of my pumpkin chili. The smell while it was cooking had everyone eager for a taste, and luckily they didn't have long to wait. This version goes from fridge to table in less than 30 minutes. The pumpkin adds a richness and thickness to the chili, plus a hint of added flavor that is yum! The gleam in Grandma's eye and smile on her face said it all, and she couldn't stop talking about it. Plus, the leftovers tasted even better the next day.

Because I am on a modified Paleo diet and my mom isn't wild about beans, this recipe doesn't use any. However, you can easily toss in a can of kidney or black beans at the end while the chili is heating through.

If you are gluten sensitive, some chili powder and seasoning packets contain gluten. McCormick's has a gluten-free chili seasoning, and their spices are generally gluten-free as well.

Ingredients
1/2 onion, diced
1 clove garlic, minced
Salt and pepper to taste
1 lb ground chuck (ground beef, pork, or turkey works too)
1 large (approx 32 oz) can crushed tomatoes
1 small can (approx 15 oz) pumpkin (NOT pumpkin pie filling!)
1/2 package chili seasoning or to taste  OR 
1 tsp chili powder or to taste 

Directions
In a large heavy saucepan or small spaghetti pot, sautee onion in a bit of your favorite cooking oil until soft. (I use either coconut oil or extra virgin olive oil.) When translucent, add garlic and cook 30 seconds-1 minute. Add ground chuck and cook until brown. Salt and pepper to taste. Reduce heat to low and pour in crushed tomatoes and canned pumpkin. Stir well to combine. Add chili seasoning now, starting with a small amount and adjusting to your family's particular taste. (We don't like it real spicy, and 1/2 packet of chili seasoning was perfect.) Cook on a low simmer until heated through and bubbling, about 5-10 minutes.


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J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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