Pumpkin Chili

Ingredients and Weight:

• 1 large pumpkin (10-12 pounds)
• 2 pounds ground beef (80/20)
• 1 large onion (1 pound), chopped
• 2 bell peppers (1 pound), chopped
• 4 cloves garlic (1 ounce), minced
• 2 (15-ounce) cans kidney beans, rinsed and drained
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 (15-ounce) cans diced tomatoes (undrained)
• 2 (15-ounce) cans tomato sauce
• 1 (12-ounce) bottle of pumpkin puree
• 1 cup beef broth
• 1/2 cup chili powder
• 2 tablespoons cumin
• 1 tablespoon smoked paprika
• 1 tablespoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Preparation Time:

30 minutes

Cooking Time:

2 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut the pumpkin in half, scoop out the seeds and pulp, and roast the halves face down on a baking sheet for 1 hour or until tender.
3. While the pumpkin is roasting, brown the ground beef in a large pot over medium-high heat. Drain any excess fat.
4. Add the onion, bell peppers, and garlic to the pot and cook until softened, about 5 minutes.
5. Stir in the beans, tomatoes, tomato sauce, pumpkin puree, beef broth, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using).
6. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chili has thickened.
7. Using a spoon, scrape the roasted pumpkin into the chili. Stir well.
8. Cook for an additional 30 minutes, or until the chili flavors have blended.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Fat: 10g (4g saturated)
• Carbohydrates: 45g (20g fiber)
• Protein: 20g
• Sodium: 600mg

Dish Characteristics:

• Rich and flavorful
• Sweet and savory balance
• Comforting and satisfying
• Perfect for a chilly day
• Can be served with cornbread or rice

User Comments:

• "This pumpkin chili is absolutely delicious! The perfect combination of sweet and savory."
• "I love that this chili is so easy to make and packed with flavor."
• "This is now my go-to chili recipe. It's so hearty and satisfying."
• "I added a bit of sour cream and sliced avocado to mine. It was amazing!"
• "I made this for a group of friends and they all raved about it."

Special Precautions and Tips:

• Use a sharp knife to cut the pumpkin.
• Roast the pumpkin until it is very soft to make it easy to scrape into the chili.
• If your chili is too thick, add a little more beef broth.
• Serve with your favorite toppings, such as sour cream, shredded cheese, or sliced green onions.