Pumpkin chipotle chili recipe
At a glance
| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Meal type | Main Dish, Soup |
| Allergy list | Soy, Tree Nuts, Wheat |
| Misc | Freezable, Pre-preparable, Serve Hot |
| Occasion | Birthday Party, Casual Party, Halloween, Thanksgiving |
| Region | American |
| Description | Spicy, warming, everything a fall dish should be. |
| From blog | Curried Cabbage |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion (chopped)
- 1 large red bell pepper (chopped)
- 2 cloves garlic (finely chopped)
- 2 chipotle peppers (finely chopped - only take the seeds out if you hate heat)
- 1 tablespoon adobo sauce (reserved from chipotle peppers - the red stuff they're packed in)
- 1lb ground turkey
- 1 can tomatoes (diced, undrained)
- 1 can pumpkin puree (not pie filling, just puree)
- 15oz tomato sauce (1 can)
- 15oz red kidney beans (1 can)
- 15oz black beans (1 can)
- 4oz green chilis (diced, 1 can)
- ½ cup whole kernel corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon honey
- salt
- pepper
Directions
Step 1
Heat oil in a large soup pot on medium-high heat. Add the onion, bell pepper, garlic, chipotle peppers and adobo. Cook, stirring frequently, until tender. Add the ground turkey and brown.
Add the canned tomatoes, pumpkin, tomato sauce, beans, green chilis, corn, chili powder, cumin and honey. Bring to a boil, stirring frequently, then drop to medium-low heat. Simmer for 1 hour. Serve in big bowls with croutons.
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