Make This Easy Pumpkin Chili for a Perfect Fall Day

 

It’s cooling off outside which means it’s time for comforting dishes that leave us full and content. This easy, autumn-flavored pumpkin chili will leave you wanting more. For those of you already looking at the ingredients, I can hear you asking, What is chili without beans? Believe it or not, this is still a hardy meal and tastes great – yet leaves everyone feeling a bit more comfortable after the meal than if it had those flatulence-inducing legumes in it. Hey, I’m just calling it as it is. 

Here’s the recipe. 

Ingredients: 

1 pound ground beef or ground turkey 
1 cup diced bell peppers 
1 teaspoon minced garlic (or ½ teaspoon asafoetida) 
2 15 oz. cans petite diced tomatoes 
1 15 oz. can pumpkin 
3 tablespoons dried chives (or 1 cup diced onions) 
¾ teaspoon smoked paprika 
1 teaspoon cumin 
1 teaspoon pumpkin pie spice 
2 teaspoons chili powder  
1 teaspoon salt 

Directions: 

Brown the ground meat. When the meat is almost browed, add the bell peppers and garlic for several minutes. Add tomatoes, pumpkin and spices and stir well. Bring to a simmer and continue simmering for at least 20 minutes (and up to 45 minutes). The longer it cooks, the better the flavor.
 
 

Tips:  

  • A rocker knife or potato masher works well when ground meat is difficult to break up into pieces. I typically use a rocker knife to cut up the meat while it’s still in the package before transferring it to the pan.  

  • I use an automatic can opener to open the cans. 

           

  • I buy fresh bell peppers and have my personal care attendant dice them and place the peppers in a zipper bag in the freezer. (My first – and only – attempt at cutting a bell pepper took over 45 minutes!) 

           

  • Asafoetida, or Ming powder, is a great substitute for garlic if you have a sensitive stomach. You can buy asafoetida at a local Indian store (or on Amazon, of course). But the Indian market is much more fun! 

          

  • Using dried green chives is an easy substitute for onions. The chives stay fresh by storing them in a plastic, air-tight container with a flip-top lid. If you prefer onions, buy diced frozen onions from the freezer section at your grocery.  

  • Refrigerate the leftovers and freeze a portion, too. On days when I don’t have the energy to cook, it’s easy to defrost and warm up the chili for an easy, but healthy meal 

Don’t let mobility prevent you from eat healthy meals. With a few modifications and adaptive devices, give cooking a try.  

Jenny

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