Pumpkin Chili
Ingredients
Chili
- 1 tbsp olive oil
- 1 1/2 lb ground turkey or lean ground beef
- 1 large yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1 can (15 oz) pumpkin puree not pumpkin pie filling
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 1 1/2 cups chicken broth
- 1 tbsp maple syrup or brown sugar optional
- 1 tbsp apple cider vinegar
Toppings
- sour cream, shredded cheddar, green onions, avocado and roasted pepitas for serving
Method
- Heat the oil in a large pot over medium-high heat. Add the turkey and cook, breaking it up, until no pink remains, about 6 minutes.
- Add the onion and bell pepper and cook 5 minutes until softened. Stir in the garlic for 30 seconds.
- Add the chili powder, cumin, paprika, cinnamon, oregano and salt. Stir for 1 minute so the spices toast.
- Stir in the pumpkin, crushed tomatoes, both beans, broth and maple syrup. Bring to a boil.
- Lower the heat, partly cover and simmer 25 to 30 minutes, stirring now and then, until thick.
- Stir in the vinegar, taste and adjust the salt and heat. Serve with your favorite toppings.
Notes
Slow cooker: brown the turkey with the onion and pepper, then add everything except the vinegar to the slow cooker. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Stir in the vinegar before serving.
Vegetarian: skip the meat, add a third can of beans and 1 cup of diced sweet potato, and use vegetable broth.
Storage: refrigerate up to 4 days or freeze up to 3 months.