Aztec Chili

2lb. ground beef

1 onion, chopped

2 cloves garlic, minced

1/2c. (1 packet) diced Hatch green chile

2c. low-sodium vegetable juice

15oz. can pumpkin

2tbs. unsweetened cocoa powder

1tbs. cumin

1tbs. paprika

2tsp. coriander

2tsp. cinnamon

1tsp. garlic powder

1tsp. cayenne

2tbs. chili powder

It seems like everyone is coming up with some sort of recipe for pumpkin chili.  This one was born of me lacking the ingredients of any single recipe and having to improvise a mix.  What I came up with is a mix of pumpkin, chocolate and chili pepper-- very Central-American ingredients that reminded me of the (probably misnamed) Aztec hot chocolate.


Saute the onion and garlic in olive oil, then add the beef and brown.  Drain the extra fat, transfer to a large heavy-bottom pot and mix in the spices.  Add green chile, pumpkin and vegetable juice (if the mixture is too thick for you, add broth or water until desired consistency). Bring to a boil, lower to a simmer and cook for 10 minutes, stirring occasionally.

For the sweet potatoes, I can't actually claim any credit-- I've been trying forever to get the temperature and times for oven fries down.  My boyfriend nailed it though: sliced sweet potatoes with olive oil, sea salt and black pepper, toaster oven, 30 minutes at 450°.  Easy, crispy and delicious, perfect for making chili fries.