Chunky Beefy Pumpkin Chili

It's fall, and that means sometimes we need some delicious stick-to-your-ribs, hearty food.  Chili is one of my favorite things--it is so healthy for you, and yet so tasty and satisfying!

This makes a TON of chili.  I froze half of it.  So cut the recipe in half if you want.

I'm trying to write this up from memory.  I apologize if I miss something!

Ingredients:

1 T. olive oil
2 onions, chopped
4 cloves of garlic, minced
1-inch knob of ginger, minced or grated
2 chipotles in adobo sauce, minced
1 green bell pepper, chopped
2.5-3 lb beef roast (mine was shoulder), cut into 1-inch cubes
1-2 T. chili powder (to your preference)
1 T. cumin
1 t. cinnamon
1/2 t. nutmeg
3-4 cups chopped or whole tomatoes (this is approximate, use to your taste)
2 T. tomato paste
1 cup pumpkin puree
2 15 oz. cans of beans of your choice (I used kidney and black)
2 cups fresh pumpkin, chopped into 1-inch cubes
Salt to taste (at least 1 t.)

Instructions:

Heat olive oil over medium heat in a large pot.  Add the onions and saute until translucent.  Add in the garlic and ginger, chipotles, and bell pepper, and saute for a few more minutes, until fragrant.

Toss in the beef cubes and cook everything until the beef is browned.

Add in the spices, and saute for a minute or two (let the spices bloom!).

Add in the tomatoes, tomato paste, pumpkin puree, and beans.  Bring to a simmer and cover, cooking for 20-30 minutes or until the beef is tender and cooked-through.

About 20-30 minutes before serving, add in your fresh pumpkin chunks, and cook until tender.

Taste and correct any seasoning and add salt.

Serve hot with your choice of toppings!  This is also fantastic leftover.



NOTE:  You could easily make this vegetarian/vegan by removing the beef.  Also, I think subbing sweet potato or another squash for the pumpkin would 100% work.  All of this could also be tossed into a slow-cooker and allowed to cook all day/night!