Pumpkin Chilli Bombs Recipes

PUMPKIN CHILI

Steps:

• 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.

PUMPKIN CHILI

Steps:

• In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain.
• Add the onion and bell pepper to the Dutch oven. Cook over medium, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper and cinnamon. Cook, stirring, for 30 seconds.
• Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth and sausage. Bring to boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes.
• Season the chili with salt and pepper. Serve, garnishing with pumpkin seeds, sour cream, cheese and avocado, if desired.

PUMPKIN CHICKEN CHILI

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the onion and Fresno and cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, chili powder, cumin and bay leaf and cook until the spices are fragrant, 1 to 2 minutes. Add the pumpkin puree, then stir and cook until it starts to bubble and brown a bit, 2 to 3 minutes. Add the shredded chicken and season with salt and pepper. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, then reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and corn and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Cut pumpkins out of the cheese slices with a pumpkin-shaped cookie cutter. Using a paring knife, give each pumpkin eyes, a nose and a mouth to resemble a jack-o'-lantern. Ladle the chili into bowls and top with the cheese pumpkins. Serve with the Greek yogurt, scallions and tortilla chips.

PUMPKIN CHILI CHEESE DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp (reserve the seeds for another use).
• Drizzle the inside of the pumpkin with 1 tablespoon of olive and sprinkle with a pinch of salt.
• Place the pumpkin on the baking sheet and bake for 20 minutes until slightly softened.
• While the pumpkin is baking, make the chili: Heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and sauté for 2 minutes, until translucent.
• Add the ground beef and cook until browned, 7-10 minutes.
• Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.
• Reduce the heat to low, add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated. Remove from the heat.
• Once the pumpkin is done baking, remove from the oven and turn the oven to broil.
• Carefully pour the chili cheese dip into the pumpkin. Sprinkle the remaining cup of Monterey Jack cheese on top, all the way to the edge of the pumpkin.
• Return to the oven and broil for 2-4 minutes, until the cheese is golden brown. Watch carefully to make sure it doesn't burn.
• Remove the pumpkin from the oven and let cool for 5 minutes. Using oven mitts or kitchen towels, carefully move the pumpkin to a serving platter.
• Top with chopped chives and serve with chips and crudités for dipping.
• Enjoy!

PUMPKIN CHILLI BOMBS

Steps:

• Wash and pierce skins of pumpkins with a knife (to prevent explosions). Microwave on HIGH 10-12 minutes.
• Remove, and cool enough to cut off the tops and scoop out the seeds. (Just like a jack-o-lantern, but smaller!) Be careful to leave as much meat (non-seeds) attached as possible.
• Brown beef in a medium saucepan over med-high heat.
• Add onion, peppers, and minced garlic. Cook until fragrant.
• Reduce heat to med-low, stir in tomatoes, corn, beans and spices.
• Spoon into pumpkins, top with some cheese and a dollop of sour cream.
• Serve with a flourish!