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Spicy Pumpkin ChiliThis recipe comes from Lorraine Ivers, Chief Compliance Officer for Bangor Savings bank. Its original and delicious. Try it! 1 tablespoon canola oil 1 medium chopped onion 1 teaspoon of garlic minced 1 lb. lean ground beef 1 tablespoon of chili powder 1 teaspoon of ground cumin 1 chopped red bell pepper 1 chopped yellow pepper 1 finely diced jalapeño 1 teaspoon of salt 2 cups of water 1 can of canned crushed tomatoes 3 can of red kidney beans 1 lb. of pumpkin either canned or roasted On high heat add oil, onion and garlic to a large heavy pot. Once soft, add in ground beef and spices. Add in peppers and jalapeño. Drain and rinse the beans. Put all remaining ingredients in a large pan. Reduce to a medium-low heat and simmer for 35 minutes. Garnish is Pineland Farms Salsa Jack Cheese. My changes: I add a large can of crushed tomatoes and cut the water in half 2 Habanero instead of 1 jalapeño 2 lbs beef instead of 1 Extra garlic, chili powder and cumin for extra lb of beef 2 tablespoons of Chipotle seasoning |