Moroccan Spiced Pumpkin Chili


Get out the spice rack, this thick and satisfying chili has a great depth of flavor, warm, hearty, earthy and spicy. Perfect for Halloween night or any fall dinner, serve  it with naan or couscous.

Moroccan Spiced Pumpkin Chili

1 1/2 lbs ground beef or lamb

3 tbsp hot curry powder

1/4 t ground cloves

1/4 t cardamom

1/4 t cayenne pepper

1/4 t cumin

1/4 t nutmeg

1 T cinnamon

1 T honey

1 T tomato paste

4 garlic cloves chopped

1 c yellow onion chopped

1 150z can of pumpkin

1/2 c chopped dried apricots

14 oz can peeled tomatoes and juice

2 cups small gold potatoes quartered (or bite size)

3-4 c beef broth

salt to taste

In a large heavy pot brown ground beef over med high heat until cooked through, add, all the spices, tomato paste and honey, stir and cook 1 min, add garlic and onions, cook 2-3 minutes more, stirring constantly.


Add pumpkin, apricots, tomatoes and potatoes, stir, add broth and bring to a boil, cover and reduce heat. Cook for 20-30 minutes or until potatoes are tender.




Snack Attack: Crispy Chick Peas

Easy, Easy, Easy, and much better for you than chips. Try this crispy chick pea recipe and feel free to switch out the seasonings, I used an Indian spice this time but I have made them with Cajun and curry spices too.

1 can of chick peas rinsed and dried

2T olive oil

1t salt

1T Garam Masala (Indian Spice Mixture made with cumin, cinnamon and other spices)

Put dried chick peas on a baking sheet, toss with oil and sprinkle with salt and seasoning. Bake at 400 degrees for about 25-30 minutes or until dark golden brown and crisp.

Indian Spiced Kebabs with Peanut Sauce

It’s grill season here in Florida, and who doesn’t like meat on a stick. Try these flavorful chicken kebabs to spice up your weeknight dinner. Serve with peanut sauce for dipping.

2T soy sauce

2T molasses

1 T lime juice

1t cumin

1 t minced ginger

1 t Thai red chili paste

1/2 t turmeric

1 1/2 boneless skinless chicken breasts cut into 2-3″chunks

Place all the ingredients except chicken into a gallon sized zip lock bag, and massage together until combined, add chicken and marinate for at least 1/2 hour in the refrigerator. take out chicken, throw away marinade and thread on metal or bamboo skewers that have been soaked in water so they will not burn.

Place on preheated grill sprayed with non stick cooking spray over med heat.  Cook for about 3 min on each side or until no longer pink. Serve with peanut dipping sauce.

Peanut Dipping sauce

The recipe can be made ahead and kept in the fridge for a couple of days, try the leftovers tossed with pasta for a quick asian pasta salad.

3 T creamy peanut butter

1/3 cup chicken broth

1/2 cup seeded tomato

2T finely chopped green onions

2T chopped cilantro

1 T soy sauce

1T lime juice

1t fresh minced ginger

1t chopped jalapeno

1t sriracha or hot sauce

1t honey

1 garlic clove minced

In a small sauce pan, combine broth and peanut butter over low heat until smooth, stirring with a whisk, remove from heat and add remaining ingredients. Serve at room temperature with kebabs.