Pumpkin chili from Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 97) by Thug Kitchen and Michelle Davis and Matt Holloway

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on January 27, 2025

    I liked this quite a bit but M was lukewarm. Used 1 T Penzeys chili 9000 and 1 T regular chili powder. One can each of black and kidney beans. The carrots needed a few extra minutes to soften. Quick and easy.

  • dosojosazules on February 13, 2023

    This was killer. Used ‘chili seasoning’ spice mix and it worked well. Had duck broth on hand so used that and it added a nice dimension. When it cooks down and thickens the chili has an almost chocolatey texture. Will make again

  • clcorbi on December 07, 2017

    This was a good chili and very easy, but a little too one-note for me. I found the large amount of chili powder (2.5T) really overwhelmed the other flavors. I couldn't taste the added pumpkin at all. Next time I'd decrease the chili powder and I'm sure I'd enjoy it more.

  • Brieforme on April 27, 2015

    This was easy to make and tasty. Microwave pumpkin and blend for puree. Serve with couscous, sour cream and pickled chillies.

  • CRCarroll6 on January 03, 2015

    Had this at Kathy and Lee's house... Rika made it. Yum & easy in the Instant Pot.

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