Ingredients
- Ground beef or turkey: 1 pound
- Pumpkin puree: 1 (15 ounce) can
- Diced tomatoes: 1 (14.5 ounce) can, undrained
- Black beans: 1 (15 ounce) can, rinsed and drained
- Kidney beans: 1 (15 ounce) can, rinsed and drained
- Onion: 1 medium, chopped
- Chili powder: 2 tablespoons
- Cumin: 1 tablespoon
Instructions
- Step 1: In a large pot or Dutch oven, brown the ground beef or turkey over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Step 3: Stir in the chili powder and cumin, cooking for about 1 minute more until fragrant.
- Step 4: Add the pumpkin puree, diced tomatoes (undrained), black beans, and kidney beans to the pot. Stir to combine.
- Step 5: Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
Notes
- For longer storage, cool the chili completely before transferring it to an airtight container and refrigerating for up to 3 days or freezing for up to 3 months.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen it up.
- Garnish with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheddar cheese for a creamy, tangy counterpoint to the chili's spice.
- To deepen the flavor, try using a combination of chili powders (like ancho and chipotle) instead of just one type.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American