Pumpkin Coffee Chili

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pumpkin coffee chili

Stay warm during the polar vortex with this pumpkin coffee chili!

I’ll say it…I’m done with these polar vortexes. I live in Virginia for a reason—I like mild winters! The one good thing about all this cold, though, is that I have been spending a lot of time in the kitchen thinking of new things to do with the food in my freezer (otherwise I’d need to go to the store in this cold). One of those experiments was my pumpkin coffee chili. Let me just say yum.

I got the idea from two events that happened. The first, I made too much coffee. We drink VERY nice coffee in our house, and I couldn’t stand the thought of dumping a couple of cups down the drain. So I saved it. The second was I had thawed some of the pumpkin puree I made this fall, and realized I need to figure out what to do with it before it went bad. Then the cold hit, I got a hankering for chili and pumpkin coffee chili was born.

You won’t really taste the pumpkin. Rather it adds a creaminess that you don’t usually get in chili. And it’s super healthy. The coffee adds some nice flavor. I used a decaf Brazilian roast, which is ever so slightly sweet. The overall result is a smooth chili for a cold night. Perfection.

: Pumpkin Coffee Chili

: pumpkin makes this chili smooth, coffee gives it a little something extra.

Ingredients

  • 1 lb ground venison
  • 2 Tbs olive oil, divided
  • 1/2 cup chopped onions
  • 1/2 cup chopped green peppers
  • 2 Serrano chilies, seeds and membrane removed and chilies chopped
  • 2 28 oz cans tomatoes (or 2 quarts if you can your own tomatoes), drained
  • 2 cups pumpkin puree
  • 12 oz brewed coffee (I use decaf)
  • 2 Tbs chili powder
  • 1 tsp cumin
  • 2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 5 drops Habanero oil, optional

Instructions

  1. Heat 1 tablespoon of oil in a 6-quart stock pot. Add the venison and brown. Once browned, set the venison aside in a bowl and return the stock pot to the heat.
  2. Add the other tablespoon of oil. Add the onions and cook over medium heat until tender. Add the green peppers and chilies and continue cooking until tender.
  3. Chop the tomatoes. Add them to the to onions and peppers.
  4. Add the pumpkin, coffee, and spices. Bring to a light boil, then reduce to a simmer and continue cooking for 20 minutes.
  5. Serve with grated cheddar cheese and sour cream.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Diet tags: High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Copyright © Susan Rose.
Microformatting by hRecipe.

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