Description

Embrace the flavors of fall with this scrumptious Pumpkin Chili Recipe. Packed with tender pumpkin, warming spices, and a rich, comforting broth, this chili is the perfect cozy meal for chilly evenings.

Ingredients

– 1 tablespoon olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 1 pound ground turkey or beef

– 1 can (15 oz) pumpkin puree

– 1 can (15 oz) diced tomatoes

– 1 can (15 oz) kidney beans, drained and rinsed

– 1 can (15 oz) black beans, drained and rinsed

– 2 cups chicken or vegetable broth

– 2 tablespoons chili powder

– 1 teaspoon ground cumin

– 1 teaspoon dried oregano

– 1/2 teaspoon smoked paprika

– 1/4 teaspoon ground cinnamon

– Salt and black pepper to taste

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Instructions

1. – In a large pot or Dutch oven, heat the olive oil over medium heat.

2. – Add the diced onion and sauté for 5-7 minutes, until translucent.

3. – Add the minced garlic and ground turkey/beef. Cook, breaking up the meat with a wooden spoon, until the meat is browned, about 5-7 minutes.

4. – Stir in the pumpkin puree, diced tomatoes, kidney beans, black beans, and broth.

5. – Add the chili powder, cumin, oregano, smoked paprika, cinnamon, and season with salt and pepper to taste.

6. – Bring the chili to a simmer and let it cook for 20-25 minutes, stirring occasionally, until thickened.

7. – Serve hot, garnished with sour cream, shredded cheese, and fresh cilantro, if desired.

Notes

– For a vegetarian version, omit the ground meat and use an extra can of beans or crumbled tofu.

– Adjust the spice level by adding more or less chili powder to your taste.

– This chili can be made ahead and reheated, or frozen for up to 3 months.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: American