Hearty Pumpkin Chili with Polenta

Name: Hearty Pumpkin Chili with Polenta
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings.
Cuisine: Comfort Food Chili Recipes, Comfort Food Recipes, Comfort Food Soup Recipes
Ingredients: 1 pound ground beef; 2 celery ribs, finely chopped; 1 medium onion, finely chopped; 1 small sweet red pepper, finely chopped; 2 garlic cloves, minced; 1 can (29 ounces) tomato sauce; 1 can (15 ounces) crushed tomatoes; 1 can (15 ounces) solid-pack pumpkin; 1 tablespoon plus 2 teaspoons sugar, divided; 1 tablespoon chili powder; 1-1/2 teaspoons pumpkin pie spice; 1/2 teaspoon plus 3/4 teaspoon salt, divided; 1/2 teaspoon pepper; 1-1/2 cups 2% milk; 1/2 cup heavy whipping cream; 1/4 cup butter, cubed; 3/4 cup yellow cornmeal; 1 can (15 ounces) black beans, rinsed and drained

Feel free to make this healthy chili a day ahead. It reheats nicely, and the polenta stays good for a few days in an airtight container in the fridge.—Wendy Rusch, Trego, Wisconsin

Ingredients

1 pound ground beef
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 small sweet red pepper, finely chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) solid-pack pumpkin
1 tablespoon plus 2 teaspoons sugar, divided
1 tablespoon chili powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon plus 3/4 teaspoon salt, divided
1/2 teaspoon pepper
1-1/2 cups 2% milk
1/2 cup heavy whipping cream
1/4 cup butter, cubed
3/4 cup yellow cornmeal
1 can (15 ounces) black beans, rinsed and drained

Directions

In a Dutch oven, cook the first five ingredients over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
Stir in tomato sauce, tomatoes, pumpkin, 1 tablespoon sugar, chili powder, pie spice, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally.
Meanwhile, in a large heavy saucepan, bring milk, cream, butter, and remaining sugar and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 2-3 minutes or until polenta is thickened and pulls away cleanly from sides of pan (mixture will be very thick).
Pour into a greased 9-in. square baking pan. Let stand until firm, about 30 minutes.
Stir beans into chili; heat through. Cut polenta into six pieces. Serve with chili.

Nutrition Facts

1-1/2 cups with 1 piece polenta: 547 calories, 27g fat (14g saturated fat), 99mg cholesterol, 1581mg sodium, 55g carbohydrate (17g sugars, 11g fiber), 26g protein.

Originally published as Tasty Pumpkin Chili in Country Woman October/November 2013

Reviews

Click stars to rate

Average Rating:

angela32

Oct 2, 2019

I didn't make the polenta. The rest I made as is, but I added some chipotle peppers because this chili lacked spice for us. I really enjoyed it but my husband was stick on the pumpkin spice flavor. He wasn't fond of that. I couldn't taste it, so who knows. :D