Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup chicken or beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cinnamon
- ½ tsp ground coriander
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and sauté for 5-6 minutes until softened. Add the minced garlic and cook for another minute.
- Brown the Meat: Add the ground beef (or turkey) to the pot and cook until browned, breaking it up into small pieces as it cooks. Drain excess fat if necessary.
- Add Spices: Stir in the chili powder, cumin, paprika, cinnamon, coriander, salt, and pepper. Cook for 1-2 minutes to allow the spices to bloom and become fragrant.
- Mix in the Pumpkin and Beans: Add the pumpkin puree, diced tomatoes (with their juice), kidney beans, black beans, and broth to the pot. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally to let the flavors meld together.
- Adjust Seasoning and Serve: Taste and adjust seasoning with additional salt, pepper, or chili powder as needed. Serve hot, with optional toppings like shredded cheese, sour cream, or chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: chili
