When the weather gets cold outside, it’s perfect for one of my family’s favorite fall recipes – pumpkin chili! I’m sure there are a million variations, but with 3 pint-sized picky eaters, if I find something they ALL like, I stick with it.
Cooking in general is so great to get the kids involved. Not only are they chopping, measuring, and learning all about nutritious fresh foods – you’re also spending some great quality time together in the kitchen. This recipe is bursting with creamy fall flavors and loaded with essential vitamins.
Here’s what you’ll need:
• 1 tablespoon olive oil
• 1 pound lean ground turkey or beef
• 1 medium white onion, chopped
• 1 jalapeno, seeded and finely diced
• 3 garlic cloves, minced
• 2 1/2 tablespoons chili powder
• 1 1/2 teaspoons cumin
• 1/4 teaspoon red cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper
• 2 tablespoons maple syrup
• 1 (28 oz) can diced tomatoes
• 3/4 cup low sodium chicken broth
• 1 (15 oz) can pumpkin puree (or 1 3/4 cup fresh pumpkin puree)
• 1 (15 oz) can black beans, rinsed
Here’s what to do:
Start by heating your olive oil in a pan. Add the garlic, onion, and jalapeños. Add your meat – I always use ground turkey, but beef is fine too. Cook on medium heat and crumble the meat with a spatula until browned – about 5 minutes. Then add all your spices. This is perfect for the kids to practice their measuring and pouring skills (supervised of course). Once it’s all combined, transfer into your slow cooker or crock pot. Ask your kids to add the rest of the ingredients to the crock pot one at a time (maple syrup, diced tomatoes, chicken broth, pumpkin puree and black beans). That’s all! Cook low and slow for 6-8 hours, letting the children stir occasionally to encourage their excitement. 😉
My favorite way to enjoy it is on top of some fluffy white rice, topped with guacamole, cheddar cheese, and cilantro.
My husband prefers his topped with crispy tortilla strips, sour cream, and cheddar cheese.
I’m not sure there actually is a wrong way. (GRIN)
This is also the perfect recipe to double up and freeze the leftovers in zip lock baggies for easy lunches. Don’t forget to let the kiddos help wash those dishes and thank the Lord for everything (especially yummy food) that he provides!
Enjoy!
