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Pumpkin Chili For Fall: Delicious Autumn Comfort

Pumpkin Chili For Fall
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Pumpkin Chili is a unique and comforting dish perfect for fall evenings. It combines the earthy flavor of pumpkin with traditional chili ingredients for a savory, satisfying meal.

Ingredients

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  • 1 lb ground beef or turkey
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • Salt and pepper, to taste
  • Olive oil for cooking
  • Optional toppings: sour cream, shredded cheese, chopped green onions, cilantro, or avocado

Instructions

  1. In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, about 5-7 minutes.
  2. Stir in the diced onion and cook until soft, approximately 3-4 minutes. Add minced garlic and sauté for another minute until fragrant.
  3. Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir well to coat the meat and onions with the spices.
  4. Pour in the kidney beans, black beans, diced tomatoes (with their juices), and pumpkin puree. Mix thoroughly.
  5. Add the vegetable broth to the pot, stirring well to combine all ingredients.
  6. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20-30 minutes, allowing flavors to meld together.
  7. Taste the chili and adjust seasonings, adding more salt, pepper, or spices according to preference.
  8. Once the chili is hot and flavors are well integrated, remove from heat.

Notes

  • For a more intense flavor, consider using fresh pumpkin instead of canned puree. Roast and blend it for a delightful freshness.
  • If you enjoy heat, feel free to add diced jalapeños or a dash of hot sauce to the pot for an extra kick.
  • This recipe can easily be adapted for a slow cooker. Simply sauté the meat and vegetables before adding everything to the slow cooker and cooking on low for 6-8 hours.
  • Swap the ground meat for lentils or additional beans for a vegetarian version.
  • Add cooked quinoa for extra protein and a unique texture.
  • Mix in corn, diced bell peppers, and a teaspoon of lime juice for a Southwest flavor.
  • Pumpkin Chili can be stored in an airtight container in the refrigerator for up to 4-5 days.
  • This chili freezes well! Ladle portions into freezer-safe containers or freezer bags. It can last up to 3 months in the freezer.
  • Ensure your ingredients, especially broth and spices, are gluten-free if needed.
  • You can use taco seasoning or chili seasoning blends if you don’t have individual spices.
  • Adjust spice levels by adding more or less chili powder.
  • Ground chicken, turkey, or sausage can be used instead of beef.
  • To thicken, simmer uncovered for an additional 10-15 minutes or mash some beans.

Nutrition

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