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Autumn-Spiced Pumpkin Chili

Serving Size

4

Ingredients

  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 jalapeno pepper seeded, minced
  • 1 lb. ground turkey or beef or 1 cup of dry lentils
  • 15 oz. pumpkin purée
  • 1 3⁄4 pounds chopped tomatoes
  • Optional: 1 cup beer
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1⁄2 tsp cinnamon
  • 1 tbsp unsweetened cocoa powder
  • 1 dash salt, to taste
  • 1 dash pepper, to taste
  • 4 tbsp pumpkin seeds (1 per serving for topping)

Directions

  • Heat oil: In a large, deep saucepan or stock pot, heat 3 tbsp olive oil over medium heat.
  • Sauté aromatics: Add chopped onion, jalapeño, and minced garlic. Cook until softened, about 3-5 minutes.
  • (If using meat) Add ground turkey or beef, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes.
  • (If using lentils instead of meat) Add 1 cup of dry lentils and 2 cups vegetable or beef broth at this stage. Simmer for 15-20 minutes, or until lentils are tender before proceeding.
  • Add spices: Stir in chili powder, cumin, cinnamon, salt, and pepper. Cook for 1-2 minutes until fragrant.
  • Simmer: Add chopped tomatoes, pumpkin purée, and beer. Stir well and bring to a boil. Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
  • Finish with cocoa: Stir in unsweetened cocoa powder, mixing thoroughly. Simmer for another 10 minutes.
  • Adjust seasoning: Taste and add more salt or pepper as needed.
  • Serve: Ladle into bowls and enjoy. (Optional: Top with cheese and sour cream, if not dairy-free.)

Notes

Leftovers: Store in the refrigerator in an airtight container for up to 5 days or 3 months in the freezer Toppings: Top with cheese, sour cream, pumpkin seeds, or nutritional yeast. Alcohol Note: While most of the alcohol in the beer cooks off during simmering, especially if you cook it for over an hour, a tiny amount may remain. If avoiding alcohol, substitute beef or vegetable broth for a similar depth of flavor.

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