Simple Entertaining Southwest Pumpkin Chili & Pecan Salad

Pumpkin spice seems to be everywhere these days.  However, if you’re looking for something a little more savory than that Pumpkin Spice Latte, you may want to try my Southwest Pumpkin Chili recipe.  This is a great, simple meal to prepare for a fall weekend night with friends or for the family on a Sunday afternoon.
What’s great about Chili is that you can make it just like I do or add your own signature touch.  This recipe is mild in pumpkin flavor and moderately spicy.  Of course, by increasing or decreasing the ingredients below you can add a little more or a little less to the flavor.

I also like to pair this pumpkin favorite with a simple pecan salad.  I use red leaf lettuce, pecans and a seasonal pumpkin vinaigrette found at most local grocery markets.  This is a quick meal for people on the go and can last you through the week.  Enjoy!

Ingredients (Serving size 4.5 Quarts)

1 lb ground beef (ground turkey can also be used)

1 Sweet yellow onion

1 Can of pumpkin (15 oz)

1 Can of diced tomatoes (15 oz)

1 Can of tomato sauce (15 oz)

2 Cans of pinto beans (15.5 oz)

1 Can of green chilies diced (4 oz)

6 Cups of water (add more or less water depending on how thick you like it)

2 Green peppers diced

Covering of Chili powder  (covering means I sprinkle enough chili powder on it to have a  thin layer covering the entire top of the chile) You can also add it to taste

1 tsp of Turmeric (I use this fantastic cancer fighting ingredient in everything I can)

1 tsp of Chipotle powder

1/2 tsp of Cinnamon

1/4 tsp of Nutmeg

Garlic salt (to taste)

pepper (to taste)


Cook your ground beef with the diced yellow onion on the stove top, salt and pepper to taste.  While your meat is cooking on low, dice your green peppers and start your chili base in a large pot (I use a 6 quart pot).  For your base, pour in your cans of tomato sauce and diced tomatoes and add two cups of water then stir.  Next, add your pinto beans, green chilies and two more cups of water then stir.  Add your pumpkin and your final two cups of water.  Finally, add your green pepper and spices.  At this point, I turn up the heat on the stove while I am stirring, so that all the ingredients combine well.  This is particularly good for the pumpkin, which can be a bit thick.  Once complete, you can add salt and pepper to taste.  While you can eat it right away, I usually let mine simmer on low for about an hour or so before serving.  This helps the flavor to come out a bit more.


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