In the Kitchen
Comment 1

Pumpkin Chili

Pumpkin Chili

Being married to the cheesemaker means that I never know when John will be home for dinner.  Sometimes he gets home first, sometimes he doesn’t come in until late.  When the kids were young, we tried to eat together but by the time they were in high school, we gave up trying.  With all of their activities and John’s crazy schedule, dinner became buffet style with eating in shifts.  The slow cooker was and is a life saver.  I love coming home from work to the smell of dinner bubbling softly in the slow cooker.

Pumpkin Chili

Chili is one of my favorite recipes for the slow cooker, the longer it simmers, the better it gets.  Grate some Cumin Gouda over the chili and it’s a total winner!  Cumin Gouda was one of the first Gouda flavors that Jack Appel made for friends and family at Christmas.  Komijnekaas is a traditional cheese very popular in the Netherlands that is flavored with Cumin seeds.  The pungent, peppery flavor of cumin is popular also in Mexican dishes.  Although Cumin Gouda is not in this recipe, it is a quintessential topping ingredient.

Pumpkin Chili

Pumpkin Chili

  • 4 tablespoons olive oil, divided
  • 1 pound ground beef
  • 9 ounces ground pork sausage
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 15.5 ounce can cannellini beans, drained and rinsed
  • 1 15.5 ounce can kidney beans
  • 1 29 ounce can pumpkin puree
  • 1 28 ounce can petite diced tomatoes
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 teaspoons brown sugar
  • Salt and pepper to taste
  1. Saute onions in 2 tablespoons olive oil in a large pot until translucent.  Add the garlic and bell peppers, saute for about 5 minutes.  Remove from the pot and set aside.
  2. In the same pot, brown the beef and pork sausage in 2 tablespoons of olive oil.
  3. Once the meat is browned, add back the onions and peppers, then add the diced tomatoes, pumpkin, chicken broth, beans and spices.
  4. Bring to a low boil, then reduce heat and simmer for 1 1/2 to 2 hours, stirring occasionally.  Add salt and pepper to taste.
  5. Serve with Cumin Gouda, sliced green onions and sour cream.

Adapted from The Autumn Chili recipe from Taste of Home


1 Comment

  1. I have never heard of a pumpkin chili recipe, but this sounds wonderful, and I would love to try it! Really want to try Cumin Gouda as well!


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