Pumpkin Chili Paired with Virginia Wine
By now it seems that there’s a spiced pumpkin flavor of just about everything—bread, cheesecake, ice cream, latte, coffee creamer, donuts, waffles—even chapstick. As we enjoy these sweet confections, let us not forget that pumpkin is such a versatile veggie that it can lend itself to both sweet and savory dishes. While this recipe for Pumpkin Chili is more on the savory side, a subtle sweetness emerges from the sugar and pumpkin pie spice added. It’s not as hearty as other chili dishes and could even fall somewhere between a chili and a soup. Just don’t waste too much time trying to decide what to call it; once you serve this delightful dish, it goes pretty fast.
2 lbs ground beef
1 large Vidalia onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 ounce) bottle tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1 (15 ounce) can pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
¼ cup white sugar
1. In a large skillet cook beef until brown; drain.
2. Add onion and bell pepper, and cook 5 minutes.
3. Transfer ingredients to a crock pot set on medium heat.
4. Stir in beans, tomato juice, diced tomatoes and pumpkin puree.
5. Season with pumpkin pie spice, chili powder and sugar.
6. Simmer for 1 hour.
7. Serve with your favorite chili toppings.
Savor this pumpkin chili with a glass of Breaux Vineyards’ 2012 Jennifer’s Jambalaya. Just like our hearty chili combines a variety of ingredients that harmoniously work together to achieve the perfect flavor, this wine combines many varieties—muscat blanc, muscat orange, sauvignon blanc, vidal blanc, chardonnay, viognier and seyval blanc—into the ideal blend. It’s the slight residual sugar that makes Jambalaya interact extremely well with spicy foods like our chili.