As the fall season fully settles in, October brings us all the warm, comforting flavors of the harvest. This pumpkin chili is the perfect dish for those crisp evenings. The pumpkin adds a subtle sweetness and richness, making it a delicious twist on a traditional chili recipe.
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground turkey or beef (optional, or use more beans for a vegetarian option)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon (optional but adds warmth)
- Salt and pepper, to taste
- Toppings: sour cream, shredded cheese, chopped cilantro, or avocado
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the ground turkey or beef (if using) and cook until browned, breaking it up as it cooks. Remove the meat and set aside.
- In the same pot, add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Stir in the pumpkin puree, diced tomatoes, beans, and broth. Add the chili powder, cumin, paprika, cinnamon (if using), and salt and pepper.
- Add the cooked meat back to the pot, or if vegetarian, skip this step. Stir everything together and bring to a simmer.
- Cover and let it cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
- Taste and adjust seasonings if necessary.
- Serve hot with your favorite toppings like sour cream, shredded cheese, cilantro, or avocado.
- Serving Suggestion: Pair this chili with a slice of cornbread or some tortilla chips for a perfect fall meal. It also makes great leftovers and freezes well for future meals.
Enjoy this hearty and festive dish as you embrace the fall season!
