My hubby and I love to make dinner. It seems to be the only meal we get to all sit down together and eat. I have my other meals with my little goober, but as a while family, oh dinner is it. I tend to love to do things a little bit more complex, and the husband, he loves simple things. We can both agree however and this one recipe we found years ago. Pumpkin Chili.
I have no idea where we found the original recipe at, but even when we first made it we started doing what we do best. We modified and modified and made it our own! We are avid chili lovers anyway, and this just never seems to make up the same way no matter how hard we try to do it exactly the same. It is always amazing, and always different. The best part, Little T loves it! He adds cracks to his bowl, because he swears it is soup, but if he’s happy I’m happy. Especially since we are at the lovely phase of everything is icky or gross, or looks weird, or lord knows what!!
The recipe calls for it to be made in a Dutch oven, but we just use a big ol pot on the stove. SO if you are a Dutch oven lover, this is truly for you. If you have no idea what a Dutch oven is, grab a soup pot, stock pot, or a cook tub of some kind. If you love pumpkin, and even if you hate pumpkin, this is also for you because the pumpkin taste is light to non existent, and the texture oh the texture, pumpkin lovers you will melt! So without further ado, I will present you the recipe that I tweaked. I can also post the original if anyone is interested. I hope you enjoy this as much as my little crew does.
Sausage Pumpkin Chili
1 pound pork sausage
1 small onion diced up
3/4 cup green peppers ( we omit these sometimes, but Hubby loves them)
2 Tbsp Chili powder
2 tsp cumin
8 oz tomato sauce
15 oz can of pumpkin
2 cups water
1/2 tsp salt
1/2 tsp mulling spice
1/2 tsp- 1 tsp garlic powder
You are going to get a pan and brown the sausage and onions together. Drain off the grease from the sausage. Add all the other ingredients to the sausage and onion mixture. Bring it to a boil; cover it and simmer for 25- 30 minutes. You now have a beautiful chili you will want to serve it topped with cheese, and maybe even green onions or parsley.
We always have left overs, and this freezes beautifully.