Pumpkin Chili with Abuelita Two Ways – Cupcake and Non-Cupcake: My First Cupcake Pairing

Pumpkin Chili with Abuelita Two Ways – Cupcake and Non-Cupcake: My First Cupcake Pairing takes about 45 minutes from beginning to end. For $1.44 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 666 calories, 14g of protein, and 38g of fat. This recipe serves 20. 48 people have tried and liked this recipe. It is brought to you by Cup Cake Project. If you have canned tomatoes, butter, oregano, and a few other ingredients on hand, you can make it. It will be a hit at your The Super Bowl event. It works well as a hor d'oeuvre. This recipe is typical of American cuisine. With a spoonacular score of 58%, this dish is solid. If you like this recipe, take a look at these similar recipes: Vanilla Cupcake – The Ultimate Vanilla Cupcake Test Baked by 50 Bakers and Counting, Chocolate Cupcake – The Ultimate Chocolate Cupcake Test Baked by 50 Bakers and Counting, and Pumpkin Cupcake.

Servings: 20

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Ingredients:

1/2 t baking powder

1/2 t baking soda

1/4 t black pepper

1 tbsp black pepper

1/4 C butter

2 C canned pumpkin

1 cup canned pumpkin puree

1 28oz can crushed tomatoes

1/4 t chili powder

2 tbsp chili powder

1/4 t cinnamon

½ tbsp cinnamon

1 pkg of cream cheese

1/4 t cumin

1 tbsp cumin

½ Abuelita chocolate bar

2 1/2 C flour

3 cloves garlic

2 lbs ground beef (I used local grass-fed beef from Whole Foods. It was great! It was the first time I have made something with beef that had no grease at all. Even after putting the chili in the fridge overnight, there was no nasty orange fat on the top

1/4 t ground chipotle pepper

2 tbsp ground chipotle pepper

1/4 t ground paprika

2 tbsp ground paprika

olive oil

1 chopped onion

1/4 t oregano

1 tbsp oregano

2 cups pinto beans

4 C powdered sugar

1/4 C pumpkin

2 tbsp salt (I don't like salt. I only used 1 tsp. That was plenty for me.)

1/4 C soy milk

2 C sugar

1 cup tomato juice

1/2 bar Abuelita

1/2 bar of Abuelita

1 t vanilla extract

2/3 C vegetable oil

Equipment:

pot

slow cooker

bowl

Cooking instruction summary:

In a large pot cook onion and garlic in olive oil over medium heat.When translucent, add ground beef and special chili mixture and cook until beef turns brown. It is important that the ground beef is thoroughly cooked.Add pumpkin puree, chocolate, crushed tomatoes and tomato juice.(At this point, I dumped everything into the crock pot and left it there for 8 hours. I added the pinto beans about halfway through. This worked perfectly for me. If you don't have a crock pot, read on.)Stir and reduce heat to medium low and simmer for about one and a half hours.Add pinto beans and simmer for about 20 more minutes.Let it cool a little bit before serving.Garnish with avocado, sour cream and fresh cilantro. (I topped mine with a Mexican cheese mix.)In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour. In a separate bowl, combine all the spices. Add spice, baking soda, and baking powder. Do not over-mix. Melt 1/2 bar of Abuelita and stir in.Bake for 20 min at 350 F.Mix cream cheese and butter well. Add pumpkin and vanilla extract. Add powdered sugar. Split frosting in half. Add melted Abuelita to 1/2 of the frosting. Note: If you plan to heavily frost the cupcakes, you may need to double this recipe.

 

Step by step:


1. In a large pot cook onion and garlic in olive oil over medium heat.When translucent, add ground beef and special chili mixture and cook until beef turns brown. It is important that the ground beef is thoroughly cooked.

2. Add pumpkin puree, chocolate, crushed tomatoes and tomato juice.(At this point, I dumped everything into the crock pot and left it there for 8 hours. I added the pinto beans about halfway through. This worked perfectly for me. If you don't have a crock pot, read on.)Stir and reduce heat to medium low and simmer for about one and a half hours.

3. Add pinto beans and simmer for about 20 more minutes.

4. Let it cool a little bit before serving.

5. Garnish with avocado, sour cream and fresh cilantro. (I topped mine with a Mexican cheese mix.)In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour. In a separate bowl, combine all the spices.

6. Add spice, baking soda, and baking powder. Do not over-mix. Melt 1/2 bar of Abuelita and stir in.

7. Bake for 20 min at 350 F.

8. Mix cream cheese and butter well.

9. Add pumpkin and vanilla extract.

10. Add powdered sugar. Split frosting in half.

11. Add melted Abuelita to 1/2 of the frosting. Note: If you plan to heavily frost the cupcakes, you may need to double this recipe.


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