Spicy Pumpkin Chili

This recipe comes from Lorraine Ivers, Chief Compliance Officer for Bangor Savings bank. It’s 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