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Embrace Fall Flavors with Pumpkin Chili Delight

Pumpkin Chili made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 can 15 oz pumpkin purée
  • 1 lb ground turkey or beef
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups vegetable broth or chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 bell pepper red or green, chopped
  • Optional toppings: sour cream cilantro, shredded cheese

Method
 

  1. In a large pot, sauté the onions and garlic over medium heat until translucent, about 5 minutes.
  2. Add the ground turkey (or beef) to the pot and cook until browned, about 7-10 minutes.
  3. Stir in the chili powder, cumin, salt, and pepper, cooking for another minute to toast the spices.
  4. Add in the bell pepper and cook for an additional 3-4 minutes until softened.
  5. Incorporate the diced tomatoes, pumpkin purée, kidney beans, and broth, stirring to combine thoroughly.
  6. Bring to a simmer, reduce heat, and cover the pot, allowing the chili to cook for about 30 minutes.
  7. Taste and adjust seasoning as necessary, adding more salt, pepper, or chili powder to your preference.
  8. Serve hot, topped with optional sour cream, cilantro, or cheese if desired.