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I got this recipe for Pumpkin Chili from a collection of Eversave pumpkin recipes I got via email. It’s a wonderful recipe for sneaking in healthy veggies to your kids’ diet. It’s also a great way to use up all that ground meat and canned pumpkin you bought on sale.

Pumpkin Chili
Beware: it’s a large batch so you may want to freeze half. I ended up sharing it with a friend’s family.

Ingredients:

1.  4 pounds 70% once ground chuck (I used  the ground antelope we had in the freezer.)
2. 3 cans diced tomatoes with juice (I used one can and two cans equivalent of chopped up tomatoes from our garden.)
3. 16 oz. tomato sauce
4. 2 jalapeno peppers, finely chopped (I used a small can of chopped peppers.)
5. 5 TBSP chili pepper
6. 1 each yellow and orange bell pepper, sliced and roasted then finely diced (I had a jar of roasted red peppers, so I used that.)
7. 3 ears of roasted corn, sliced from the cob (Instead I used a can of corn, drained.)
8. 2 stalks celery, finely diced
9. 2 cups of cooked pumpkin (I added a cup of cooked butternut squash. Why not?)
10. Several drops Tabasco sauce (optional) (I skipped this since I wasn’t sure my friend’s family likes their chili spicy or not.)

Directions:

1. Brown the ground chuck, drain off grease.
2. Place all ingredients into a crock pot and cook on low for 10-12 hours.

Chill out with some chili books

Need a few good books to read while waiting for your chili to cook? Try these:

Armadilly Chili - For ages four to eight, a Tex-Mex version of The Little Red Hen.

West Texas Chili Monster - For ages four to eight, unexpected things happen when Mama’s rip-roarin’ chili attracts a space monster to a West Texas chili contest.

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