Pumpkin Chili

Pumpkin Chili (Rachel Johnson)


Serve up this hearty chili with pumpkin or sweet squash, and loads of warming spices.



3 teaspoons olive oil, divided

1 pound lean ground beef or turkey

1 medium yellow onion, diced

1 jalapeno, deseeded and diced

3 cloves garlic, minced

3 tablespoons chili powder

1 tablespoon ground cumin

3 tablespoons tomato paste

1 tablespoon kosher salt

2 cups pumpkin or butternut squash, cut into 1-inch cubes

1 (14.5-ounce) can fire-roasted tomatoes

4 cups chicken or vegetable stock

1 (14.5-ounce) can black beans, drained

Fresh cilantro, red onion, jalapenos and sour cream for garnish (optional)


1. In a large, heavy-bottomed pot, heat 1 teaspoon olive oil over medium-high heat.

2. Add beef or turkey; cook until browned, breaking up large pieces with a wooden spoon. Transfer cooked meat to a plate, discarding excess oil.

3. Bring pot to medium heat (do not wash); add remaining olive oil. Place onion, jalapeno and garlic in the pan; cook until softened.

4. Add chili powder, cumin and tomato paste; cook until fragrant (about 30 seconds).

5. Add salt, pumpkin or squash, tomatoes, stock, beans and beef to the pot; bring to a simmer. Cook 30 to 40 minutes or until vegetables are tender.

6. Adjust seasonings to taste. Place chili into bowls; top with cilantro, red onion, jalapenos and sour cream, if desired.


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