Pumpkin chili--revamped!

Pumpkin Chili

I've been making pumpkin chili from a basic Neverhomemaker recipe for three years now. They've adapted the recipe multiple times and I've taken mine in a different course. This recipe isn't done yet but I love the pumpkin beer addition and wanted to share. 

Ignore the fact that my photos are terrible. I was too hungry to be patient. 

Recipe (adapted from neverhomemaker's pumpkin chili):

2 cans of kidney beans

32 ounce can of V8 juice 

1 can corn

1 can great northern beans

1 cup onion 

1 tbsp chopped garlic

1 can pumpkin puree

1/4 cup vegetable broth

1/4 c pumpkin beer 

1 tbsp olive oil

1 tbsp paprika

1 tbsp chili powder

1 tsp black pepper

1/2 tsp salt

Method:

1. Sauté garlic and onion in large soup pan 

2. Once cooked through add all ingredients and let simmer 

3. Once heated through enjoy with cornbread! Or at least that's how I enjoy it :) 

Pumpkin Chili

Recipe (adapted from neverhomemaker's pumpkin chili):

2 cans of kidney beans

32 ounce can of V8 juice 

1 can corn

1 can garbanzo beans

1 cup onion or 1 1/2 handfuls of vidalia onions

1 tbsp chopped garlic

1 can pumpkin puree

1/2 cup vegetable broth

1 tbsp olive oil

1 tbsp paprika

1 tsp black pepper

1/2 tsp salt

sprinkle of shredded cheese on top (optional)
4 Morning Star "Meatballs" (optional)

Method:
1. Pour in the pumpkin puree, V8 and vegetable broth, onions and garlic. Mix. 

2. Add Kidney, Garbanzo beans, corn, paprika, pepper and salt. 

3. Bring the mixture to a boil and stir occasionally. 

4. Lower the heat to simmer and cover. Cook for 45 mins. Keep stirring occasionally.

5. Taste and add seasonings to your liking. Top off with shredded cheddar cheese and cooked Morning Star Meatballs (optional)

Time: 1 hour

*** if you're living in a dorm and don't have onions/ garlic it's okay! A little Garlic powder and chili powder can season. Add whatever vegetables you like that will add thickness to the chili.