Pumpkin Chili

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 tablespoon olive oil

1 medium yellow onion, diced

1 large bell pepper, any color, diced

1 pound lean ground turkey, beef, or pork

1 medium jalapeño, stemmed, seeded, and diced

3 garlic cloves, minced

2 tablespoons tomato paste

1 1/2 tablespoons mild chili powder

1 teaspoon kosher salt, plus more to taste

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon, optional

1 (15-ounce) can fire-roasted tomatoes

1 (4-ounce) can green chiles

2 (15-ounce) cans pinto beans, black beans, kidney beans, or a combo (rinsed and drained)

1 (12-ounce) lager or 1 1/2 cups chicken, vegetable, or beef broth

2/3 cup pumpkin purée

1/2 lime, cut in half Optional toppings

Sour cream

Diced avocado

Toasted pumpkin seeds

Fresh cilantro

Directions

Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and bell pepper, and sauté until the onions are translucent, 5 to 8 minutes. Add the ground meat, jalapeño, and garlic and cook, breaking up the meat as you go, until it is no longer pink, about 5 minutes. Add the tomato paste, chili powder, salt, cumin, oregano, pepper, and cinnamon (if using), and stir until fragrant, about a minute.

Add the fire-roasted tomatoes (undrained), green chiles (undrained), drained beans, beer or broth, and pumpkin purée. Stir and bring to a simmer. Cover with a lid and adjust the heat. Simmer for 15 to 20 minutes, stirring occasionally to make sure it doesn’t scorch on the bottom.

Squeeze in 1/4 of a lime and stir. Taste, adding salt, other seasoning, and/or more lime as needed. Serve with your choice of toppings.