Pumpkin Chili
As the crisp air rolls in and leaves start to fall, there's nothing like a warm bowl of pumpkin chili to bring comfort and warmth to your table. This recipe blends the earthy sweetness of pumpkin with spicy chili seasoning, resulting in a robust and hearty dish that’s perfect for autumn evenings.
Feel free to adjust the spice levels to suit your taste, or even substitute ground turkey or beef for a different protein option. Adding beans delivers a creamy texture and additional richness, while bell peppers and onions contribute a fresh crunch.
Serve this chili steaming hot with a side of cornbread or over a bed of rice for a wholesome family meal. It's ideal for gatherings, football games, or simply enjoying a quiet evening at home as the leaves rustle outside.
How to Make It
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1
Heat olive oil in a large pot over medium heat.
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2
Add chopped onion and red bell pepper. Sauté until soft.
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3
Stir in minced garlic and cook for another minute.
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4
Add ground turkey and cook until browned.
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5
Stir in pumpkin puree, diced tomatoes (with juice), kidney beans, black beans, and chicken broth.
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6
Mix in chili powder, cumin, cinnamon, salt, black pepper, and cayenne pepper.
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7
Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
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8
Serve hot, topped with sour cream and sliced green onions.
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Stuffed Sweet Potatoes with Black Beans and Lime Crema
Baked sweet potatoes stuffed with spiced black beans, avocado, tomato-cilantro salsa and a tangy lime-yogurt crema—weeknight vegetarian dinner.