Hearty Pumpkin Chili With Polenta

• 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

1. 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.
2. 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.
3. 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).
4. Pour into a greased 9-in. square baking pan. Let stand until firm, about 30 minutes.
5. Stir beans into chili; heat through. Cut polenta into six pieces. Serve with chili.

ground beef, celery, onion, sweet red pepper, garlic, tomato sauce, tomatoes, solidpack pumpkin, sugar, chili powder, pumpkin pie spice, salt, pepper, milk, heavy whipping cream, butter, yellow cornmeal, black beans

Taken from www.tasteofhome.com/recipes/hearty-pumpkin-chili-with-polenta/ (may not work)