Pumpkin Black Bean Chili
Filled with the flavors of fall, this chili is a healthy flavor packed option on a cool day. This is a double recipe that serves 6-8.
Ingredients
- 1-2 tbsp olive oil
- 1 lb ground turkey sub a can of chickpeas, white beans, or red kidney beans for vegetarian option
- 2 large onions, chopped
- 2 tsp garlic powder
- 2 tbsp chili powder
- 2 tsp paprika
- 1 tsp smoked paprika
- 2 tsp cumin
- 2 tsp salt
- 1 tsp pepper
- 1 pinch cayanne pepper or red pepper flakes to taste
- 1 tsp cinnamon
- 2 cans pumpkin puree
- ½ tsp nutmeg
- 2 cans tomato soup
- 2 15 oz cans diced tomato
- 1 can corn
- 2 cans black beans rinsed and drained
- 1 can white kidney (cannellini) beans rinsed and drained, optional
- 1 can beer, or 1 ½ cups of broth or water optional
Instructions
- Heat olive oil in a large dutch oven or pan. Sautee ground turkey and onion until cooked through.
- Add half the listed spices (1 tsp garlic powder, 1 tbsp chili powder, etc.) to meat and onion mixture and cook for an additional minute or two until fragrant. You will use the other half of the spices after adding the liquid and beans.
- Add tomato soup and stir for 2 minutes.
- Add diced tomato, pumpkin, corn and beans. Stir to combine.
- Add another round of all the spices, taste and adjust the seasonings to your liking.
- Simmer for an additional 15-20 minutes to combine all the flavors.
- You are welcome to serve this now. If you prefer a chili that is less thick, or if you would like to make this ahead and have it simmering on the stove to help develop the flavors even more, add 12 oz (1 ½ cups) of a liquid. You can use a can of vegetable,chicken, or beef broth, a can of beer, or a 1 ½ cups of water. Simmer for about an hour, covered, on low. The chili will thicken a bit as it cooks. Keep an eye on it. If it isn't thickening enough, take the lid off and raise the temperature a bit.
- Top with your favorite add ons. We love greek yogurt/sour cream, shredded cheddar, and corn chips.