Pumpkin chili, a twist on traditional tailgate treats

 

Pumpkin chili, a terrific tailgate treat

Two of the many things I love are pumpkin and chili.  When many people think of pumpkin, they think of sweet treats, but I love making it savory.  I found myself deep in mainland China one Halloween, feeling a little melancholy for rustling leaves, football and costume clad children.  A trip to the vegetable market and a find of New England like pumpkins inspired this fusion of flavors from home.  It is hearty, healthy and a great twist on traditional tailgate fair.

Pumpkin Chili

Heat a large pot over medium to medium high heat. Add beef or sausage ( or oil and turkeyor lentil). Season the meat with Picante Passion. Break up the meat with the back of a wooden spoon into small crumbles.

picking your perfect pumpkin

Brown meat 5 minutes, then add vinegar, onions, tomatoes and pumpkin.  Cook 10 minutes more. Stir in Salsa Bean Soup Mix (or beans and tomato sauce).   Bring to a bubble.  Let chili simmer 10 minutes.  Adjust seasonings and heat level to your taste.
Remove from heat and serve.

Serve with tortilla chips and your favorite shredded or crumbled cheese.

 

More great tailgate treasures;

  Pumpkin, whats your favorite flavor?

Photo Credit:  Julie Cecchini

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