Pumpkin chili

Ingredients

• 1 can (15 oz) pumpkin purée
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 lb ground beef or turkey
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 2 tbsp tomato paste
• 1 cup chicken or vegetable broth
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp chili powder
• 0.5 tsp ground cinnamon
• 1 tbsp olive oil
• 1 tsp salt, plus more to taste
• 0.5 tsp black pepper
• 0.25 cup fresh cilantro leaves, for serving
• 0.33 cup sour cream, for serving

Steps

1. 1

   1. Heat olive oil in a large heavy pot over medium-high heat, add the onion and jalapeño, and cook for 4–5 minutes until softened and lightly golden.

2. 2

   2. Add the garlic and cook for 1 minute, then add the ground meat and break it apart, cooking until no pink remains, about 6 minutes.

3. 3

   3. Stir in the tomato paste, cumin, smoked paprika, chili powder, and cinnamon, coating everything evenly and cooking for 1–2 minutes to bloom the spices.

4. 4

   4. Pour in the diced tomatoes, pumpkin purée, broth, and black beans, stir well, and bring to a gentle boil.

5. 5

   5. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens to a deep, rich consistency; season with salt and pepper.

6. 6

   6. Ladle into bowls and top each with a swirl of sour cream and a pinch of fresh cilantro leaves before serving.