I've made this two times; the only problem I had with it is that my homemade pumpkin puree is more watery than canned pumpkin--so I had to simmer the pumpkin and tomatoes on the stovetop a little to let some of the liquid evaporate. If I were to cook the chili on the stovetop instead of the crockpot, I could have let the liquid simmer out as the chili was cooking--
PUMPKIN CHILI
2 cups pumpkin puree
1-2 pounds ground beef or turkey, cooked and drained
2 can kidney beans, drained and rinsed
1 large onion, chopped
3 cans diced tomatoes, undrained (15 oz cans)
1-2 Tbsp chili powder
1/4 tsp red pepper
2 bay leaves
Combine all ingredients in crock pot. Cook on low 6-8 hours or until onions are cooked and flavors are blended.
About 8 servings?
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