Pumpkin Chili
sandravalvassori.com
This creamy, slightly spicy, and boldly-flavoured Pumpkin Chili might be the best chili you'll ever taste! A delicious twist on the classic, the addition of pumpkin and warming spices gives this chili a rich, luscious texture with layers of complex flavors that will make you swoon. The ultimate cold-weather meal that is perfect for weeknights or for serving a crowd on game day.
Servings: 6 - 8
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion peeled and chopped
- 1 green pepper seeded and diced
- 1 large orange bell pepper seeded and chopped
- 2 pounds ground turkey
- Kosher salt and black pepper (see notes)
- 3 garlic cloves minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 chipotle peppers in adobo sauce finely chopped
- 1 15-ounce can 100% pure pumpkin puree
- 1 28-ounce can diced tomatoes, with their juices
- 1 12 ounce can or bottle hard cider (or 3 cups low-sodium chicken broth)
- 1 15-ounce can white beans (any kind)
- 1 15-ounce can kidney beans, drained
- Optional Toppings: sour cream, green onions, cilantro, red onion, avocado
Instructions
- Heat the olive oil in a large pot over medium-high heat, then add the onion, green pepper and orange pepper. Cook until tender, about 5 minutes.
- Add the ground turkey to the pot and season with 1 1/2 teaspoon salt and a few pinches of black pepper. Cook the ground turkey, breaking it up with a wooden spoon or spatula, for another 5 minutes or until no longer pink.
- Stir in the garlic, chili powder, cumin, cinnamon, tomato paste, and chipotle peppers and cook for an additional 2 minutes.
- Add the pumpkin puree, diced tomatoes, and hard cider (or broth), white beans, and kidney beans and stir to combine. Bring to a boil, then reduce to a simmer and cook, uncovered, stirring occasionally, for 25-30 minutes.
- Toward the end of the cooking time, taste, and adjust the seasonings, if necessary, by adding more chili powder, more chipotle peppers and/or more salt and pepper. Serve hot with desired toppings.
- Serve immediately with toppings of your choice.
Notes
Kosher salt - I cook exclusively with Diamond Crystal Kosher Salt. If using other brands of kosher salt, start with less salt and add more as needed.
Store - Cool the chili and store in airtight containers in the fridge for up to 4 days, or in the freezer for up to 3 months.