Sunday, October 13, 2013

Pumpkin Kale Chili

This Pumpkin Kale Chili is not only a Chili Contest Winner (oh yea!) it is a really nice blend of sweet, spicy, and warm.

 I used pumpkin puree from a cheese pumpkin {my favorite for eating} and fresh kale.

cheese pumpkin

Pumpkin Kale Chili

1.5-2 pounds ground beef
1 large onion chopped
4 kale leaves, washed and stripped from the center stalk...tear/chop into small pieces
2 cups pumpkin puree {or if you're cheating...1 can of canned pumpkin}
2 cans diced tomatoes
1 can pinto beans
1 1/4 teaspoons pumpkin pie spice
2 big teaspoons brown sugar
2 big teaspoons chopped hot peppers (I used canned because I had no fresh ones)
A big drizzle of Wing favorite brand is Frank's Red Hot Wing Sauce
salt and pepper to taste

I large pot brown meat.  Drain grease and add onions, pumpkin, tomatoes, and beans.  Start adding all seasoning ingredients to taste.  Bring to a boil and let simmer for about an hour.  Add kale during the last 15 minutes of cooking. 

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