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
• 3 tablespoons tomato paste
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1 cup chicken or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup sour cream, for serving
• Small handful fresh cilantro leaves, for serving

Steps

1. 1

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

2. 2

   2. Add the garlic and cook for 1 minute, then add the ground meat, breaking it apart, and cook until no pink remains.

3. 3

   3. Stir in the cumin, smoked paprika, chili powder, cinnamon, salt, and pepper, then add the tomato paste and cook for 2 minutes to deepen the flavor.

4. 4

   4. Pour in the diced tomatoes, pumpkin puree, beans, and broth, stirring well to combine everything into a thick, uniform mixture.

5. 5

   5. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens and the flavors meld.

6. 6

   6. Ladle into bowls and finish each with a slow spiral drizzle of sour cream and a few fresh cilantro leaves scattered on top.