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Roasted Poblano and Pumpkin Chili

August 28, 2012

Mmm – chili! Pumpkin, poblanos, and cocoa powder make this chili deliciously different!

I know Labor Day hasn’t passed yet and it’s still summer, but I was really in the mood for chili last weekend.  My garden poblanos are still a little small, but the farmer’s market had some beautiful ones.  I grabbed a few and settled on making some sort of roasted poblano chili.  I’ve seen recipes for pumpkin chili in the past and the idea intrigued me.  Here’s my version.  Enjoy!

P.S. Don’t be afraid of the cocoa powder in this recipe.  It will not taste like chocolate!  The cocoa powder along with the paprika gives the chili a smooth, smokey flavor.

Roasted Poblano and Pumpkin Chili

Ingredients:

  • 3 jalapenos (roasted, skinned, seeded, and diced)
  • 2 ancho or poblano chilies (roasted, skinned, seeded, and diced)
  • 2 pounds of grass-fed ground beef
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 Tablespoon raw milk butter, ghee, or coconut oil
  • 1 14.5 ounce can of fire-roasted tomatoes (no salt added)
  • 1 15 ounce can of pumpkin puree (NOT pumpkin pie filling)
  • 2 Tablespoons cocoa powder
  • 2 Tablespoon cumin
  • 1 Tablespoon paprika
  • 1/2 Tablespoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons sea salt

What to do:

First, you need to roast your peppers.  I did mine over the flame on my gas stove.  Use tongs and rotate the peppers until the skins are blackened.  Place them in a small bowl and cover with foil or a tight lid for 10-15 minutes.  Then peel as much of the blackened skin off as you can, remove the seeds, and dice the peppers.  If you do not have a gas stove, you can roast them in the oven.  Place the peppers in a 450 degree oven and periodically flip them as they blacken.  Proceed as above.

In a large skillet, brown your ground beef and then drain off excess liquid.

In a large stock pot or Dutch oven, melt the butter and then add the carrots, celery, onion, and garlic.  Saute until crisp tender, about 5 minutes.  Add in the canned tomatoes and the pumpkin puree.  Mix well.  Add in the spices (cocoa through sea salt) and the roasted jalapenos and poblanos.  Stir well to combine.  Your chili will be very thick at this point.  Cover and simmer over low heat for 15-30 minutes.  The veggies will give off some water and loosen up the chili.  If you still want a thinner consistency, feel free to add some homemade stock to your liking.

We ate some that evening and then saved some to re-heat a few days later.  Just like any good chili, it was even better after resting and re-heating!

This would be delicious with our Pumpkin Cheddar Biscuits!

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