Recipe: Yummy Pumpkin chilli

Max Hanson
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Recipe: Yummy Pumpkin chilli
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Recipe: Yummy Pumpkin chilli Delicious, fresh and tasty.

Pumpkin chilli. I used this recipe when I was throwing a chili cookoff at my house and I decided to compete in the "Most Interesting Ingredient" category. In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Cut it in half and scoop out the seeds.

The BEST EVER Pumpkin Chili - Pumpkin isn't just for dessert!

Pumpkin chili is so rich and flavorful!

You can't actually taste the pumpkin as a separate flavor, but it adds great texture and thickens the dish.

You can have Pumpkin chilli using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pumpkin chilli

  1. You need 250 gm of butternut pumpkin, peeled, seeded, cut into 3cm pieces.

  2. Prepare 40 ml of extra virgin olive oil.

  3. Prepare 2 tablespoons of lemon juice.

  4. You need 1 tablespoon of chopped fresh rosemary.

  5. It’s 4 of long red chillies, seeded, sliced.

  6. It’s 1/3 cup (65 g) of pumpkin seeds (pepitas), toasted.

  7. Prepare 1/3 cup (80 ml) of extra virgin olive oil, extra.

  8. You need 1 tablespoon of finely chopped shallot.

  9. You need 1 tablespoon of finely grated lemon zest.

I love making chili in the fall and winter.

I like to make a big pot and enjoy the leftovers over several days - they actually get better as they sit.

Pumpkin Waffles for breakfast and then this Pumpkin Chili for the rest of the day!

This recipe can be made on the stovetop or in the slow cooker.

Pumpkin chilli step by step

  1. Place a sturdy baking tray on the centre rack of the oven and preheat the oven to 250°C..

  2. In a large bowl, toss the pumpkin, 30ml of the oil, lemon juice and rosemary. Season with salt..

  3. Remove the baking tray from the oven and arrange pumpkin in an even layer over the hot tray. Roast the pumpkin, turning occasionally, for 25 mins. Add the chilli and cook for a further 10 mins or until the pumpkin is caramelised and tender. Transfer to a platter..

  4. Meanwhile, in a small bowl, mix the pumpkin seeds, shallot, lemon zest, and remaining 1/3 cup (80ml) oil. Drizzle over the roasted pumpkin and serve..

Just make sure that if you're doing it in the slow cooker, that you sauté your vegetables and brown your meat before adding!!!

If I have the time, though, I like to cook it on the stovetop.

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.