Brenda Hatfield-Lautenschlaeger Recipe

Peanut Butter Pumpkin Chili

By Brenda Hatfield-Lautenschlaeger sophiemaude


Recipe Rating:
 1 Rating
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Brenda's Story

I always thought my chili was good until I decided to change it and get my family to eat more veggies. We love peanut butter but the pumpkin was another story other than in a pie. You be the judge....

Ingredients

1
onion, chopped
7
cloves of garlic, minced
1 lb
lean ground pork
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1 lb
lean ground turkey breast
1
28 oz. can crushed tomatoes
1
28 oz. can diced tomatoes
1
12 oz. jar salsa ( i used medium)
2
15 oz. cans black beans, undrained
1
29 oz. can hominy, drained
1
15 oz. can chili beans
1 c
pumpkin
1/2 c
peanut butter
1
chili seasoning packet
1 Tbsp
cumin
1 tsp
chili powder
1 Tbsp
olive oil
salt to taste
1
red pepper, diced
1
yellow pepper, diced
1
green pepper, diced
1 c
frozen sweet corn
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Directions Step-By-Step

1
1. Add olive oil to a very large pot and cook onions and garlic over medium-high heat until onions are translucent. Add ground pork and turkey and cook until browned and cooked through. Drain fat from bottom of the pot.
2
2. Return the pot to the burner and add everything except for the peppers and the corn. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the peppers and the corn and simmer for an additional 30-60 minutes. Makes about 16 large servings but freezes well so stock up. Customize as desired:

About this Recipe

Course/Dish: Chili
Main Ingredient: Pork
Regional Style: American
Hashtags: #peanut, #butter, #pumpkin