Description
A warm and filling chili recipe perfect for a cool day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey or beef
- 1 (15 ounce) can pumpkin puree (not pie filling)
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and ground meat. Cook, breaking up the meat, until browned. Drain any excess fat.
- Stir in the pumpkin puree, kidney beans, black beans, diced tomatoes (with liquid), broth, chili powder, cumin, oregano, and cayenne pepper if using.
- Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the chili cook for at least 30 minutes, stirring occasionally. Longer cooking deepens the flavor.
- Season with salt and pepper to your liking before serving.
Notes
- Serve with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
- This chili freezes well for later meals.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10
- Sodium: 550
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 25
- Cholesterol: 60
Keywords: pumpkin chili, turkey chili, beef chili, fall recipe, hearty soup, easy chili