Pumpkin chili

Ingredients

• 2 cups pumpkin puree
• 1 lb ground beef or turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup chicken or vegetable broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves, for serving
• 1/2 cup sour cream, for serving

Steps

1. 1

   1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onion and jalapeño and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.

2. 2

   2. Add the ground meat and cook, breaking it up with a spoon, until browned throughout and no pink remains, about 6-8 minutes. Drain excess fat if needed.

3. 3

   3. Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 1-2 minutes until the spices are fragrant and coat the meat.

4. 4

   4. Add pumpkin puree, diced tomatoes, beans, and broth. Stir everything together and bring to a boil.

5. 5

   5. Reduce heat to low and simmer uncovered, stirring occasionally, for 25-30 minutes until the chili thickens and the flavors meld.

6. 6

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