Pumpkin Chili

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

When the winds begin to blow a little cooler, we know football season is near.

This vegetarian crock pot pumpkin chili recipe is perfect for autumn and football season! This hearty, budget friendly vegetarian chili recipe uses cans from the pantry. It is budget friendly and easy to keep on hand. It is a meal that is quick to make and easy to keep on hand. The black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It's perfect as a stand alone meal, or served over baked potatoes or chips.

We have been looking forward to football season all year! “Football” was one of my son’s first words, and for a long time, it was the only thing that he ever saw on tv.

No exaggeration: at only 11 months-old, he was completely devastated one evening when he asked for football and we had to explain that the season was over.

 

Home of the K-State Wildcats, my alma mater, Bill Snyder Family Stadium sits practically at the end of my driveway. There is no missing the excitement from our house. The neighborhood becomes packed with cars and purple fans.

In fact, in our location, we very easily can go from having no Saturday plans to having a crowd of hungry people over. That is why I like to keep a hearty, budget friendly vegetarian chili recipe on hand at all times.

This is one of those kinds of recipes that is cozy and filling, but you can make it without missing a single down. It is a recipe that is quick to make and easy to keep on hand.

Now a vegetarian recipe might not be the hearty football food that your family might expect. However, the black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It’s perfect as a stand alone meal, or served over baked potatoes or chips.

It also goes perfectly with this pumpkin cornbread recipe!

Print

Pumpkin Chili

Servings 8

Ingredients

  • 2 15 oz cans black beans rinsed
  • 1 15 oz can corn rinsed
  • 1 15 oz can pumpkin puree
  • 1 1/2 tsp chili powder
  • 1/2 tsp onion powder (or 1 small onion, diced)
  • 1 tbsp cocoa powder
  • 1 tbsp brown sugar
  • 1 1/2 tbsp better than bouillon vegetable base
  • 2 cups water

Instructions

  1. -Combine all ingredients in a large sauce pan
  2. -Cover, and simmer over a low heat for 20 minutes
  3. -Ladle into bowls. Top with favorite toppings and enjoy!

Recipe Notes

Can easily be cooked or kept warm in a crock pot! Just mix ingredients together about an hour before game time, and keep on a low setting. Turn to "keep warm" setting after 1 hour.

This vegetarian crock pot pumpkin chili recipe is perfect for autumn and football season! This hearty, budget friendly vegetarian chili recipe uses cans from the pantry. It is budget friendly and easy to keep on hand. It is a meal that is quick to make and easy to keep on hand. The black beans and the corn together create a complete protein, and the pumpkin puree in makes it thick and filling. It's perfect as a stand alone meal, or served over baked potatoes or chips.

Cincinnati “Skyline” Chili

Latest posts by Brohgan Dieker (see all)

This recipe has been in my family for almost 30 years! This spiced meat sauce is cooked for at least 4 hours and then served over spaghetti. Traditional toppings include cheddar cheese, diced onions, oyster crackers, and beans (we skip the beans).

garlic-5

It is absolutely gorgeous in Kansas right now. I took a drive the other day and had to pull over to capture this rainbow on a sunny day. So perfect!

img_1599

I just love these hills.  Deep breath.

img_1601

Despite the beautiful, understated view, I have not been feeling very inspired to post recently.

There are a couple of reasons for this:

1. I’m dieting. Sort of. The baby’s half birthday came and passed. Along with that came the realization that I won’t have the metabolism of a breastfeeding mother forever. My goal is to reach the healthy BMI range, and I still have about 12% of my body weight to lose. Ug.

2. Flu season started early, and I was the only person healthy in my house. Let me tell you about how much leisurely free time I had to cook and write. None. Yup.

3. I haven’t felt inspired. My produce service was temporarily stopped. I tried some new foods, but I wasn’t happy with the results. I’m in a creative rut.

img_1606

Finally, I had an idea. A non diet friendly idea, but that’s ok once in a while.

img_1604

Instead of a new recipe, why not turn to one of the oldest recipes in my possession?

img_1605

I was born in Cincinnati. My parents lived there while my dad attended grad school and my mom taught inner city. Then they whisked me on a tour of the country that ended in a red brick house in Kansas.

img_1606

But my story started in Cincinnati, and I LOVE this chili.

There’s nothing quite like Cincinnati’s Skyline Chili. Just take a look at the ingredient list, and that’s evident.

Just try it. You won’t be sorry!

Print

Cincinnati "Skyline" Chili

This recipe has been in my family for almost 30 years! This spiced meat sauce is cooked for at least 4 hours and then served over spaghetti. Traditional toppings include cheddar cheese, diced onions, oyster crackers, and beans (we skip the beans).
Servings 8

Ingredients

  • 1 quart cold water
  • 2 lb ground beef
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1 garlic clove minced
  • 1 tbsp salt
  • 2 tbsp chili powder
  • 1 1/2 tbsp allspice
  • 2 medium onions minced
  • 1 6 oz can tomato paste
  • 3 bay leaves
  • 2 dashes Worcestershire sauce
  • 1 lb box spaghetti
  • Toppings: cheddar cheese, oyster crackers, diced onion

Instructions

  1. In a large pot, crumble the raw hammer into the water.
  2. Add everything else.
  3. Simmer for 4 hours, stirring occasionally.
  4. Drain/scoop off excess water and grease. Cook spaghetti per package instructions.
  5. Serve over spaghetti with desired toppings.

Fajita Tacos

Latest posts by Brohgan Dieker (see all)

A combination of fajita’d veggies and ground beef, this fun, single pan recipe is perfect for a weeknight dinner. Quick to make and quick to clean up!  The lightly seasoned meat allows the flavor of grassfed beef to shine through.  Top with any of your favorite taco or fajita ingredients!

Call this Kansas girl naive, but I still can’t believe that I bought this ground beef from an actual bow-legged cowboy.

I have been attempting to use local meats and produce, and the grass-fed beef tent at my local farmer’s market caught my eye.

I have been aware of the benefits of grassfed beef for a while. First off, it’s leaner. So lean, I ended up with a burned layer stuck to the bottom of the pan. Secondly, it’s nutritious! Who knew grass was the key to antioxidants and nutritious omega 3’s? Lastly, our family doesn’t eat much meat. In the end, we felt that it was worth the $6/lb price, since we only needed that one pound for the week.  That’s right, we typically only buy about a pound of meat or less a week, and we’re completely fine with that.

So we gave grassfed a try. I’m actually pleased with my $2 investment. This ground beef was an entirely different product!  I can’t wait to pat this stuff down into a burger patty someday. But for now, I settled on some simple one pot fajita tacos. Perfect solution to our Tuesday hunger pains.

Ok, honesty time, because I have a big confession. I don’t like grocery store taco seasoning. AT ALL. I find it a little overpowering in all the wrong ways and unnecessarily high in sodium.  I just sprinkled a bit of cumin and chili powder on the meat.  And I seasoned the heck out of the peppers while they sautéed. Even added a bit of this. Love this stuff!

IMG_0206

The Chipotle Chile Pepper seasoning is an impulse buy gone right.  I picked it up when the store was completely out of cayenne once, and it has served me well for years (and is the secret ingredient in many a spicy dish).

When the peppers were almost cooked, I added a fresh clove if garlic, crushed. There is nothing sadder than burning the garlic, in my opinion. So wait until you think the peppers are about done.

Top with your favorite taco toppings. We went with romaine lettuce and salsa.  We’re experimenting with a dairy-free diet for now (oh the joys of breastfeeding). Otherwise, we may have added a few more toppings. Do not use the “C” word around us! We’re still going through withdrawal.

IMG_0209

Honestly, the texture was perfect, and I didn’t miss those toppings.

Enjoy! Let me know what you think!

Ingredients:

  • 1 lb hamburger
  • 3-4 small bell peppers
  • 1 garlic clove
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp Chipotle spice

Instructions:

  1. Brown the hamburger. Slice the green peppers into strips.
  2. Set hamburger aside and dust with cumin.
  3. Add oil and peppers to the skillet. Cook over a medium to medium high heat. If you are using corn fed beef, you probably want to cook this in a separate pan. Or embrace the choleaterol-y goodness of cooking peppers in the ground beef grease. I would be tempted to.
  4. When the peppers are softer but not quite done, add garlic to the pan. Toss tortillas into the microwave to warm per package instructions.
  5. Fill tortillas with beef and peppers, top with your favorite things, and serve immediately. Recipe serves 3-4.

Best,

Brohgan