Maple Pumpkin Chili
Turtle eating breakfast with us.. haha I had to share...
Fall bike rides and fashion inspo from G
Over the weekend we embraced the brisk mornings and the hot afternoons! Our weekend was filled with wonderful community, long bike rides to get ice cream and coffee and visit friends, celebrating birthdays and family, and catching turtles (I’ll have to add a pic of my kids eating breakfast with a turtle they caught haha). We had some friends over for family hangout night, with visions of a cute bonfire, cozied up with a bowl of chili…. Well when you have 10 kids under the age of 7… the hopes and dreams of a cute bonfire didn’t come into reality because we couldn’t get the boys to stop wrestling in the yard.. so we decided against open flames and pokey sticks haha!
THIS CHILI! I make this every year for halloween when we throw our big halloween party and have over 60 plus kids and parents.. but decided to prematurely pull this one out because my friends’ foodie hubby has apparently talked about my Maple Pumpkin Chili since last year.. so why not give the people what they love and deserve!?
I do love any kind of chili but there is something truly special and unique about this one. The base of it is an evolution of my moms old recipe that I have used for years and added onto and tweaked. This recipe is bursting with flavor, and leaves you with a little sweet and a little salty aftertaste. The maple flavor with the sweet potato and pumpkin makes for the perfect combo that is totally unique and delightful in every way. I tripled the batch and we ate it for every meal this weekend subsequently haha, I feel like I need to get that off my chest before I move on. This is one of the few meals I can do this with though and no one gets sick of it! Truly a mastermind type of recipe!
So excited for you to get cozied up and give this recipe a GO. I also made it ASAP so I can get the recipe to you and you can use it over and over again in the coming cooler weather! If you are a needing the full experience, hit up an apple orchard and make a little crisp to go with it, and some of the usual cornbread muffins, etc. I actually paired it with a yummy flax trail bread with seeds and cranberries and topped with honey, OHH SO PERFECT you guys! (The bread featured in this is actually just from breadsmith!) Comment below how you loved it or any questions you have! Love you all and thankful for this incredible cooking community we have!
XX Shea Steady
INGREDIENTS
1 lb of ground beef
1 lb of ground turkey
1 large onion finely chopped
2 table spoons of chili powder
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 tsp cumin powder
1/4 teaspoon Ground cinnamon or pumpkin pie spice
3 (15oz) can of fire roasted tomatoes
1 can (8 oz) or tomato sauce
1 cans of chilli beans unstrained
1 can black beans rinsed and strained
1/2 cup pumpkin pie purée mix
1.5 cups beef broth
2 table spoons mince garlic
2 celery rib
1/4 cup or 1 bunch of kale chopped (minimal stems)
2 tablespoons Maple syrup
1 (15 oz) can of corn strained
1 large sweet potato (1/2 in cubes)
Garnish with:
Sour cream
Green onions
Fresh sharp cheddar Shredded cheese
Cilantro
Avocado
INSTRUCTIONS
Preheat oven to 400 °
Drizzle olive oil and salt over sweet potato and bake until soft and browned
In a large dutch oven or quality soup pot, add your onion, garlic and ground meat. cook thoroughly and lightly drain excess fat then add dry spices and kale and celery and stir
Add canned beans, tomatoes, tomato sauce, corn, beef broth, cooked sweet potato, canned pumpkin, and maple syrup.
Let simmer for 5 mins, but don’t allow to boil. Taste and add more salt as needed!
Garnish with a lot of yummy fresh herbs and freshly grated or shredded cheese and sour cream and avocado, and serve and be cute and cozy!
Comment thoughts and questions below:)
