You all have the good folks at McCormick Spices to thank for this blog post going up on time.
See, when I went on the tour of the McCormick Spice facilities at Fitbloggin, they outfitted me with a TON of great spices to use to freshen up my own recipes. Like I said, they have an initiative going called Generation Fresh to inspire healthful cooking without excess sodium, sugar or fat.
Their cooking demos inspired me! All through the tour I was thinking of things I could try. But then when they gave me free spices, it was on like popcorn!
So...pumpkin chili. I'd heard of it. I admit I was dubious. But I was willing to take a chance. I'm adventurous that way. I'm very, very, very glad I did!
Nik's Spicy (or not) Pumpkin Chili
- 1 medium onion, diced
- 1 clove garlic, minced (I actually used two but that's because of my intense vampire phobia)
- 1 lb. whatever lean ground meat you like (I used turkey)
- 15 oz. black beans, drained and rinsed
- 15 oz. white beans (I used Great Northern), drained and rinsed
- 15 oz. red beans (I used dark red kidneys), drained and rinsed
- 12 oz. can no-sugar added tomato soup
- 15 oz. can pure pumpkin (not pie filling)
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. McCormick Cinnamon (I used their Gourmet Collection Saigon Cinnamon, pictured below)
- Optional: 1/2 tsp ground Chipotle powder (if you like spicy)
- Salt and pepper to taste
The little diva and I chomped away happily and there's plenty for my lunch!