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Pumpkin Chili

Image/Recipe Source: One Lovely Life

Keyword: Entrée
Ingredients
  • 1/2 tablespoon oil
  • 1 pound lean ground beef or ground turkey
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 28 oz can fire-roasted diced tomatoes, not drained
  • 1 15 oz can pumpkin puree
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can black beans, drained
  • 1/2 - 1 cup water or broth as desired
Toppings
  • chopped cilantro, sliced green onions, sliced jalapeno, diced avocado, sour cream or yogurt, cheddar cheese
Instructions

  1. Brown The Meat. In a large pot or Dutch oven, brown ground beef in oil over medium heat 5-7 minutes, or until cooked through.

  2. Add Veggies & Seasonings. Once the meat is cooked, add the bell pepper, onion, and seasonings. Cook 4-5 minutes to soften the veggies.

  3. Add Pumpkin, Beans & Tomatoes. When the meat is cooked through and the veggies are tender, add tomatoes, pumpkin puree, and beans to the pot. Stir to combine. (This mixture will be THICK! Don’t worry, we’re not done yet!)

  4. Cover and simmer on medium-low heat 30-40 minutes, stirring occasionally. If needed, feel free to add 1/2-1 cup water or broth (or more) to thin the chili out to your desired consistency. Don’t rush this simmering process, since it helps the flavor develop.

  5. Garnish. Sprinkle with chopped cilantro and serve with your favorite chili toppings.