Harvest Chili

I know that here in the United States when we hear pumpkin we think of sugar, spice and lattes that are nice. But many countries incorporate pumpkin into their savory dishes and it's absolutely delicious! You won't taste the pumpkin in this chili but what it does do is add a smooth creaminess to the dish as well as helps enhance the tomato flavor. Extra bonus points for the many nutrients that you will get from the pumpkin! If you just can't imagine utilizing pumpkin in chili, you can substitute equal amounts of butternut or acorn squash. Give it a try, you won't be sorry!

• Ingredients:

• 2 Pounds ground meat ( I used beef)

• 45 Ounces of tomato sauce

• 15 ounces of 100% pumpkin puree

• 1 1/2 cups of chopped tomatoes ( fresh or canned)

• 2 Cups of water

• 1 Large onion, chopped

• 1 Bulb garlic. minced ( 6-8 cloves)

• 2 Large carrots finely shredded

• 4 Stalks of celery, diced

• Thumb size piece of fresh ginger minced, grated, or mashed ( if you don't have fresh ginger, add 1 teaspoon ground ginger powder when adding the dry seasonings)

• 1/4 Cups brown sugar

• 2 Cups kidney beans soaked overnight ( or 4 cups of canned beans) I used a combo of kidney and black beans

• 2 Tablespoons chili powder

• 1 Heaping tablespoon of oregano

• 1 Tablespoon onion powder

• 1 Tablespoon garlic powder

• 1 Tablespoon paprika

• 1 Teaspoon cumin

• 1 Teaspoon turmeric

• 1 Teaspoon thyme

• 1 Teaspoon cinnamon

• Salt and pepper to taste

Directions:

• In a large pot over a medium add a drizzle of your preferred cooking oil ( I used olive oil)

• Sauté ground meat until mostly cooked through

• Add onions, garlic, carrots, celery, and ginger

• Sauté five minutes or until veggies have softened, stirring occasionally

• Add all the remaining ingredients except for beans and stir well.

• Bring to a simmer

• Turn heat to low

• Cover and simmer for at least three hours, stirring occasionally so it doesn't stick to the bottom or burn

• Add kidney beans that have been washed, soaked and drained or add drained canned beans

• Simmer another 30-60 minutes or until your beans are cooked through, stirring occasionally

• If you feel your chili is too thick, when adding the beans you can add an additional cup of water or broth

• Also when adding the beans, taste for seasonings and adjust as needed

• Once beans are cooked, Enjoy!