Pumpkin Chili

It's getting cooler out, and it's that time of  year when pumpkins and beautiful varieties of fall squashes are of abundance.
I love making chili. For athletes it's a simple fix too, being that you can make it in the crock pot and come home to it after a long training and working day.  It's such a versatile meal and most of the time you can find all of the essential ingredients right in your pantry.  It can be healthy too!  This particular recipe was made with elk meat, very lean, but could be easily substituted with  beef, chicken, turkey, or other vegetables for a vegetarian version.  I made this chili over the weekend for our neighborhood fall festival.  It was a hit! Just the right spice factor, depth and variety of chili flavors, and of course that pumpkin spice that we all love. Enjoy!

Pumpkin Chili
Makes on full standard crock pot.
Chili Base:
3 dried Ancho Chilis
2 Dried New Mexico Chilis or Guajillo for extra spice
5 Cloves Garlic
1 Yellow Onion
2 Cans Diced Tomato
3 c Chicken Stock
1 T Cumin
1 T Coriander
1 T Mexican Oregano
2 t Onion Powder
2 t Garlic Powder

Chili:
Chili Base
2 Onions Diced
1 Can Diced Tomato
1 Can Tomato Paste
1 1/2 lb Ground Meat, Beef, Turkey, Chili, etc. (If vegetarian try some mushrooms and zucchini or variety of other squashes)
3 T Chili Powder
1 T Cumin
1 T Coriander
1 t Onion Powder
1 t Garlic Powder
1 c Pumpkin Puree
2 T Pumpkin Pie Spice
Salt and Pepper to taste

Directions:
First make the Chili Base. Simmer all ingredients in a small sauce pan for about 5-10 minutes until all spices have dissolved and dried chilis are completely soft.  Puree the chili base.
In your crock pot combine all of the ingredients. You may need a little extra chicken stock to adjust the consistency.  Set the crock pot on high for 4 hours, or low for 6-8 hours.
For extra carbs serve over pasta or rice.   If you like beans, add cooked beans in the last 30 minutes.

by: Chef Karleen Dirmantas