One of my girlfriend made this and it was stuck on me for a week! Pumpkin chili, must have pumpkin chili… so finally, the craving refuses to subside, has finally won over the laziness to cook.
1 pack ground turkey/beef/chicken
1 bell green/yellow/red/orange pepper (diced)
1 small/medium sweet onion (diced)
1-2 jalapeno (seeded and diced)
2-3 minced garlic cloves
1 can mixed chili beans (I used organic but that doesn’t matter)
1 can diced tomatoes with the juice
1 can pumpkin puree
2-3 tbsp. cumin
2-3 tbsp. sweet paprika (you can also use any kind of chili spices)
1 cup water
salt + pepper
Heat oven to 350 degrees
diced green peppers
In a hot pot, drizzle in some good olive oil and sauteed the garlic until aromatic
Put in the ground meat and stir until the meat is no longer pink. I let my meat brown a bit more because I like the burnt taste to it. Season it with the spices (salt, pepper, cumin, paprika)
Throw in the onions, bell peppers and jalapeno peppers and sauteed for about 5-6 min. Now goes in the beans, diced tomatoes for another 5-6 min.
Finally, put in the pumpkin puree and water. Stir well and let it come to a boil before simmering it for another 20-30 min. I know that the longer it simmers, the better it taste.
At this point, you should try the chili and season it some more to your tasting. I love cumin and paprika together so I put in another tbsp. of each at the end.
1/2 can of corn (only use half, the other half you eat during the waiting process)
1/2 cup milk/water/soymilk
1 pack of cornbread mix
Butter your baking pan well and pop it in the oven for about 7-8 min. to get it super hot and ready
In a mixing bowl, put all the ingredients together and mix well.
When the baking pan is hot and ready, pour the mixture in and bake until golden brown
Before taking it out, butter the top of the cornbread just because.