Roasted Pumpkin Chili

Pumpkin, pumpkin, what to do that changes it up a bit?  How about a chili? While I was at it I changed up the traditional beans from kidney to black.  My family liked this chili.  After trying his first bowl, my husband added a drop or two of honey to his next bowlful and gave it a stir.  I must say, it added a dash of sweetness that was a nice compliment.

Roasted Pumpkin Chili                                                                            Printable Recipe

2 pound (approximate) pumpkin for baking (usually says " for pies")
olive oil
salt
1 pound ground beef
2/3 - 3/4 cup diced onion
2/3 - 3/4 cup diced green pepper
15 ounce can black beans, rinsed and drained 
14.5 ounce can diced tomatoes
8 ounce can tomato sauce
1 can water (use tomato sauce can)
1 Tablespoon chili powder
1 teaspoon cumin

Preheat oven to 375 degrees. Halve your pumpkins, scoop out the seeds, peel using a vegetable peeler or a paring knife. Cut pumpkin flesh into 3/4 to 1 inch cubes. The pumpkin should yield about 4 cups. Place on baking sheet, drizzle with olive oil and toss to coat.  Arrange cubes into single layer. Sprinkle with salt.  Bake for 15 minutes, flip pieces, continue to bake for 15 to 20 minutes or until soft. 

In a large pot, cook onions, peppers, and ground beef until meat is done and veggies are tender. 

 Stir in beans, tomatoes, tomato sauce, water, and spices. Simmer for 10 minutes. 

Stir in pumpkin chunks and cook for another 5 minutes until everything is heated through.

You can use canned pumpkin.  It will be a smoother, thicker chili so you may need more water to get it to a consistency you like. (Picture here shows canned pumpkin chili on left, roasted pumpkin chunk chili on the right.)