Whenever I go visit my parent’s, there is a specialty market about half a mile away from their home. It is packed with a cheese counter, olive bar, a tortilla machine that churns out fresh tortilla’s, a salad bar, a soup bar, a bulk food section – it is basically heaven.
The other day, my mom and I ventured to Central Market because we were in the mood for soup due to the cold temps. She combined three different kinds – chicken noodle, tortilla and minestrone. While I decided to go with Chili and Thai Pumpkin. My mom was doubtful it would turn out well, but low and behold, it was fabulous! Spicy, creamy, and hearty.
As soon as I got back to Seattle, I re-created it for you dear readers.
With less than six ingredients, this Thai Pumpkin Chili comes together quickly. You simply brown the meat along with the spices, add the beans, pour in coconut milk, and vegetable broth, then heat for 20 minutes.
It kind of taste like a stick to your ribs curry. You could even serve it over brown rice. I know, this chili is breaking all the rules. What a trouble maker.
This Thai Pumpkin Chili is a great meal to eat before you head out for a night of debauchery on Halloween. Enjoy.
If you decide to take a chance on this Thai Pumpkin Chili, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- 1 pound ground beef
- 1 14.5 ounce canned kidney beans, drained and rinsed
- 1 14.5 ounce canned black beans, drained and rinsed
- 1 14.5 ounce canned pinto beans, drained and rinsed
- ¼ tablespoon cayenne pepper
- 2 tablespoons tomato paste
- 1 tablespoon chipotle paste
- 1 tablespoon red curry paste
- ½ teaspoon brown sugar
- 1 cup pumpkin puree
- 1 14 ounce can coconut milk
- ⅓ cup chicken broth
- ⅓ cup water
- In a dutch oven, brown the ground beef over medium high heat and drain off the fat. Add beans, and spices through brown sugar. Stir together well, then mix in the remaining ingredients. Cook for 25 over medium low heat. Serve with crushed roasted peanuts.