Weeknight Pumpkin Chili

Name: Weeknight Pumpkin Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp oil; 1 lb ground beef or turkey; 1 onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 2 tbsp chili powder; 2 tsp ground cumin and 1 tsp smoked paprika; 1 can (15 oz) pumpkin purée (not pie filling); 1 can (15 oz) diced tomatoes; 2 cans (15 oz each) beans (kidney or black), drained; 1 1/2 cups broth; Salt to taste; sour cream, cheese and sliced jalapeño to serve

A can of pumpkin makes this beef-and-bean chili thick and a little sweet, with no long simmer. It's ready in 45 minutes.

Prep10 min

Cook35 min

Total45 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

Amazon Walmart

8-inch chef's knifeFor all the chopping

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Ingredients

1 tbsp oil

1 lb ground beef or turkey

1 onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 tbsp chili powder

2 tsp ground cumin and 1 tsp smoked paprika

1 can (15 oz) pumpkin purée (not pie filling)

1 can (15 oz) diced tomatoes

2 cans (15 oz each) beans (kidney or black), drained

1 1/2 cups broth

Salt to taste; sour cream, cheese and sliced jalapeño to serve

Steps

Heat the oil in a large pot over medium-high. Brown the meat, breaking it up, about 6 minutes.

Add the onion and pepper and cook until soft, 5 minutes. Stir in the garlic and spices for 1 minute.

Stir in the pumpkin, tomatoes, beans and broth. Bring to a simmer.

Cook uncovered 20 to 25 minutes, stirring now and then, until thick. Add salt to taste.

Serve with sour cream, cheese and jalapeño.

TipEven better the next day. Freeze portions for up to 3 months.