Joanie Lapic has been gardening in Pennsylvania for about 45 years, at first alongside her Daddy in his vegetable patches, and the past 20 years or so as an intent Herb grower and studier. Master Herbalist, owner of Everlasting Gardener in New Brighton,  Herb grower and teacher, lecturer, therapeutic horticulture teacher,  developer of Pocket Therapy aromatherapy products.
 

 

Pumpkin Chili
by Joanie Lapic - posted 11/01/14

Great dish for game day, tail-gating or hearty meal at home. 
Serve with fresh-baked bread or your favorite crackers.
Flavored with fragrant, delicious herbs - onions, spices, peppers, etc.

INGREDIENTS:

3 # ground beef OR turkey
2-3 med. onions, chopped
2 16 oz. cans spicy chili beans, undrained
2 12 oz. bottles chili sauce
2 cans condensed tomato soup, undiluted
1 15 oz. can pumpkin puree
1 14 oz. can diced tomatoes
           + one 14 oz. canful of water
1 ½ to 2 tsp. pumpkin pie spices
1 tsp. salt
1 Tbsp. sugar
1 tsp. pepper
1 tsp. chili powder
1 Tbsp. cider vinegar
about 12 oz. frozen corn kernels

Fry beef or turkey until browned. Saute onions with the meat.
Drain, if necessary.
Add all remaining ingredients, bring to the boil, reduce heat
and simmer at least 1 hour. Stir often to prevent sticking.

Another delicious fall dish - Baked Butternut Squash with Bay

 

 

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