Help… I overdosed on pumpkin!
I think that I have a problem. I am addicted to pumpkin. And its only September 13th! At the rate I am going, I may single-handedly cause a second pumpkin shortage. Although I know that I am not alone given all the pumpkin recipes popping up like weeds in blog land. I can’t wait to try this, and this, and this.
And look what I found to fuel my addiction this weekend…
Pumpkin spice coffee for my Keurig! Green Mountain Coffee is my favorite variety. I was loving the summer flavors like Island Coconut and Wild Blueberry. I made a cup this morning in my mini brewer I have in my office and it was amazing. My whole office smelled like pumpkin and spice which was wonderful (especially since I work in a refinery which doesn’t always smell like roses). I enjoyed my pumpkin coffee with a splash of Caramel CoffeeMate Natual Bliss. I think this combo will make up (almost) for the fact that there are no Dunkin Doughnuts in Houston and therefore no pumpkin lattes.
Although pumpkin is mostly used in sweet recipes, one of my favorite pumpkin dishes is chili! I discovered a recipe for pumpkin chili in college and have been making it ever since. The pumpkin flavor is very subtle but I love the thick texture it provides. And who could say no to the extra fiber?
Time 35 minutes
1 Tb olive oil
2 cloves garlic, minced
1 onion, chopped
1 pepper, chopped (I threw in an extra half of a chopped pepper)
2 jalepenos, seeds removed if desired (I went with half seeds)
1 lb lean ground beef (You could use ground turkey or leave the meat out)
1 can pumpkin
1 can diced tomatoes
1 can black beans (You could substitute kidney. If you leave out the meat you could add an extra can of beans)
1/2 tsp salt
1/4 tsp pepper
1 -2 heaping Tb chili powder
1/2 Tb cumin
1. Chop up your veggies. Heat up olive oil in a large saucepan and saute veggies for ~ 5 minutes over medium heat.
2. Add ground beef and break up the meat with your spatula (or wooden spoon… don’t want to play favorites). Cook until the meat is no longer pink, ~ 5 minutes.
3. Add the pumpkin, tomatoes, black beans, salt, pepper, chili powder, and cumin. Reduce the heat to low and simmer, partially covered for 20 minutes.
I love the colors and flavors of this dish. Every part of it screams fall. The reds, browns, and oranges, the pumpkin and cumin aromas. Now if only the temperature would cooperate…
His and hers bowls:)
Question: What is your food addiction?