SPICY PUMPKIN CHILI
The pumpkin is a great surprise in this chili! It makes the whole house smell good and tastes great! Garnish with cheese and jalapenos if desired. This recipe can be made on stovetop too. Cooking time would be reduced to 30-45 minutes for chili to simmer.
Provided by Daisy K
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
- While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
- Cook on Low until the chili is hot, 1 to 2 hours.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 36 g, Cholesterol 28.4 mg, Fat 6.4 g, Fiber 11.2 g, Protein 18 g, SaturatedFat 2.4 g, Sodium 1040.7 mg, Sugar 6.5 g
SPICY PUMPKIN-CURRY CRAZY SAUCE
Being vegetarians coming from big-meat-eating-grilling families, we are constantly looking for ways to make our vegetarian burgers, ummm ... vegetables and other weird creations, more "meaty." This one stems from my latest pumpkin-fetish!
Provided by Food Network
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan over medium-high heat. Add diced onion and saute until just translucent. Add entire can of diced tomatoes (including juice). Add 2 tablespoons of your favorite hot sauce (more or less depending upon your desired level of spicy-heat and that of the hot-sauce) and reduce heat to medium-low. Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth. Cook uncovered 20 minutes or until a yogurt-like consistency is achieved. Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste. Finally add 1 teaspoon extra-virgin olive oil and remove from heat. Allow to cool. Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated
- Use immediately or store in refrigerator in sealed air-tight container
- This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant). Apply liberally and right from the beginning on fast-grilling foods like fish or thinly sliced vegetables and meats, apply about 1/2 way through the cooking time for each side for longer grilling foods). A slight charring is okay and adds to the flavor!
SPICY PUMPKIN SOUP
Make and share this Spicy Pumpkin Soup recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a 3-qt saucepan.
- Add garlic, chili powder and cumin.
- Stir over medium heat for 1 minute.
- Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
- Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
- Ladle into soup bowls and garnish with cheese and sour cream, if desired.
Nutrition Facts : Calories 332.6, Fat 5.2, SaturatedFat 0.9, Sodium 1477.8, Carbohydrate 60.4, Fiber 10, Sugar 3.8, Protein 16.4
SPICY PUMPKIN SOUP WITH GREEN CHILI SWIRL
From my Thanksgiving recipe file (which I'm trying to post here). I haven't made it yet. You can omit the food processor/blender step by adding green chilies directly to the soup. Finely chop the cilantro and combine it with the sour cream and then dollop with mixture as directed.
Provided by Oolala
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.).
- Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture.
- Bring to a boil; reduce heat to medium.
- Simmer, uncovered, 5 minutes, stirring occasionally.
- Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt.
- Run tip of spoon through dollops to make swirl.
Nutrition Facts : Calories 63.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.9, Sodium 14.5, Carbohydrate 10.9, Fiber 1.2, Sugar 3, Protein 2.3
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5/5 (33)Category Healthy, SoupCuisine AmericanCalories 335 per serving
- Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.
- Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
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