A different twist on chili with pureed pumpkin in place of tomato.

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Recipe Summary

prep:
30 mins
cook:
8 hrs 51 mins
additional:
8 hrs
total:
17 hrs 21 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork loin and onion in a small pot. Pour dark ale over pork and coat with tomato sauce. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.

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  • Transfer pork mixture to a slow cooker. Cook on Low until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 8 hours.

  • Transfer pork from the slow cooker to a cutting board, reserving cooking liquid. Shred the pork using 1 fork to hold the pork and another to shred the meat.

  • Place chili powder and cumin in a large pot over medium heat; toast until fragrant, 1 to 2 minutes. Add water, pumpkin, chicken bouillon, jalapeno pepper, onion powder, and garlic powder. Bring to a simmer and cook until pumpkin softens, about 20 minutes. Puree with an immersion blender until sauce is smooth.

  • Stir corn, beans, cilantro, and black pepper into the sauce. Add shredded pork and reserved cooking liquid; mix to combine. Cook until flavors are blended and chili reaches desired thickness, about 30 minutes.

Cook's Notes:

Substitute two 15-ounces canned pumpkin for the fresh pumpkin if desired. Substitute one 15-ounce can Great Northern beans for the dry beans if desired.

Substitute 3 chicken bouillon cubes for the powder if preferred.

Substitute dried cilantro for the fresh cilantro if preferred.

Nutrition Facts

204 calories; protein 19.1g 38% DV; carbohydrates 17.7g 6% DV; fat 5.8g 9% DV; cholesterol 42.5mg 14% DV; sodium 289.5mg 12% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/26/2017
Made this for Christmas eve for friends who can't eat red meat. It was a hit! I used canned pumpkin and added 1 can of kidney beans. The longer this cooks and sets the thicker it gets which is how I like my chili. Could add more chili powder or 1/4 t. of cayenne for a hotter tasting chili. Read More