Looking for other fun pumpkin recipes? Check out the Inquisitive Farmwife's Pumpkin Palooza 2025 playlist https://youtube.com/playlist?list=PL7ewjaDxEe5asGVp1oBJEHV9WCys9Jg41&si=tRJSjR4quZvFRAFl If you are interested in purchasing a freeze dryer, check out: **BlueAlpine freeze dryers https://bluealpinefreezedryers.com/providentprepper Use the promo code ProvidentPrepper to get 5% off. **Harvest Right https://affiliates.harvestright.com/901.html **Mylar bags and oxygen absorbers are from PackFreshUSA https://packfreshusa.com/?rfsn=7503114.ecc85c Use promo code PROVIDENT to receive 8% off your order. Kylene’s Pumpkin Patch Chili • 1 lb ground turkey or ground beef • 1–2 Tbsp olive oil (skip if using fatty beef) • 1 large onion, diced • 3 cloves garlic, minced • 1 bell pepper (red or orange), diced • 2 carrots, diced • 1 rib celery, diced (optional) • 2 tsp mild chili powder • 1 tsp cumin • ½ tsp smoked paprika • 1-2 diced canned chipotle peppers (blend in with roasted tomatoes) • 1 tsp salt (adjust to taste) • ½ tsp black pepper • 4 cups tomatoes (sliced in half and roasted skin side up) • 2 cups pumpkin purée (roast pumpkin and blend it with some broth until smooth) • 3 cups cooked black beans (or 2 cans, rinsed and drained) • 3–4 cups broth (beef, chicken, or vegetable — adjust for thickness) • 1 cup corn (fresh or frozen) • Giant handful chopped kale • 1 Tbsp lemon juice (to finish) Optional veggies that blend in well: • 1–2 cups diced zucchini (disappears into the texture) ________________________________________ Directions – Stovetop 1. Brown the meat: In a large pot, cook ground turkey or beef over medium heat until no longer pink. Drain excess fat if needed. 2. Sauté veggies: Add onion until golden. Then add garlic, bell pepper, carrot, and celery. Cook until softened (5–7 minutes). 3. Add seasonings: Stir in chili powder, cumin, smoked paprika, chipotle/cayenne, salt, and pepper. Sauté for 1 minute to release flavors. 4. Simmer: Add blended tomatoes (with chipotle peppers), pumpkin purée, black beans, frozen corn, kale, (chopped leeks because I didn’t have enough onions), shredded zucchini (if using) and broth. Stir well. Bring to a simmer, then reduce heat and cook 20–25 minutes until veggies are tender and flavors blend. 5. Finish: Remove from heat and add lemon juice. Adjust salt/spice to taste. ________________________________________ ________________________________________ Serving Ideas • Top with sour cream, shredded cheese, or avocado slices. • Sprinkle with cilantro or green onions. • Serve with cornbread, rice, or a slice of crusty bread. Thanks for joining us in the garden! DISCLAIMER: This video is for entertainment and educational purposes only. The information provided is not intended as medical, health, or professional advice. Always consult with qualified professionals before making decisions regarding your health, gardening practices, or any activities shown in this video. You are solely responsible for your own actions and any consequences that may result from following the information presented. Affiliate Links: This description may contain affiliate links. When you purchase through these links, we may earn a small commission at no additional cost to you. These commissions help support our channel and allow us to continue creating content. Copyright Notice: All content in this video, including but not limited to video footage, audio, graphics, and written materials, is the copyrighted property of The Provident Gardener. No part of this content may be reproduced, distributed, or transmitted in any form without prior written permission from The Provident Gardener. Limitation of Liability: The Provident Gardener and its creators shall not be held liable for any damages, injuries, or losses that may result from the use or misuse of information presented in this video. Viewers participate in any activities at their own risk. By watching this video, you acknowledge that you have read, understood, and agree to be bound by this disclaimer.

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