Pumpkin Chili Recipe birthed from a pumkin family traditionBy Trillia Newbell | November 4th, 2011 | Category: Uncategorized | Comments Off on Pumpkin Chili Recipe birthed from a pumkin family tradition
Pregnancy brings about all sorts of changes. Sometimes those pregnancy craving birth new, sometimes strange, but often delicious food desires. Such is the case for Rebecca Ridner. We asked her to share her new tradition and recipe with you.
Our pumpkin dinner traditions started when I was pregnant and craving pumpkin. I started looking up pumpkin recipes and decided to make a whole meal. We thought it was fun so we did it every year.
Somethings we make every year like the chili, pumpkin bread, pumpkin butter, and pumpkin cheesecake. Some things have been flops like fried pumpkin, and baked mini pumpkins.
Last year we also made what we call a Hot Pumpky. Like a pumpkin spiced latte but for kids.
We have pumpkin shaped plates and bowls that we eat off of. And we carve our pumpkin that night. It’s become a fun fall tradition we look forward to every year.
Pumpkin Chili Recipe
2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1 canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/3 cup brown sugar
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
Rebecca Ridner is a stay at home mom of four sweet kids and lives in Knoxville, TN with her husband and best-friend, Chad. She would say she has big ideas and plans but rarely completes them. That would not be true for woodworking. Rebecca makes furniture and other home items out of real wood. We will get to learn more about this DIY-momma and her projects in the coming months.