Dinner: Hearty Pumpkin Chili with Polenta Recipe

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

Instructions

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.

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