Pumpkin chili

Ingredients

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

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. Stir in the garlic and cook for 1 minute, then add the ground meat and break it apart, cooking until browned throughout.

3. 3

   3. Add the tomato paste, cumin, smoked paprika, chili powder, cinnamon, salt, and pepper, stirring to coat the meat for about 1 minute.

4. 4

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

5. 5

   5. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili is thick and the flavors have melded.

6. 6

   6. Ladle into bowls and finish each serving with a swirl of sour cream and a scatter of fresh cilantro.