Pumpkin chili

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So I know I am way behind on this pumpkin kick, it’s no longer fall but it’s still cold and chilly here so pumpkin chili sounded just right. My friend gave me some pumpkin puree which I froze till I could find something to use it for. Pumpkin freezes way better than I thought and super easy to defrost. This dish is yummy and full of comfort. For those who might be turned off by pumpkin chili, please give it a try. The pumpkin gives a nice, rich, creamy texture.

Pumpkin chili

You will need
1 lb ground turkey (Chicken or lean beef would also work)
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
¼ teaspoon red pepper flakes (Add more for more heat)
1 (14.5oz) can diced tomatoes
1 (15oz) can tomato sauce
2 cups puree pumpkin (Not pie filling)
1 (15oz)can white kidney beans, Drained and rinsed (You can use whatever is your family’s favorite)
2 tablespoons Cumin
1 teaspoon Coriander
2 tablespoons Chili powder
1 teaspoon Cayenne
2 teaspoons Smoked paprika
Salt and pepper to taste
For the seasoning this is where you can make it your own. If you like spice add more spice. I would have loved to have added more of a kick but my little one is not yet a fan of heat.

Season and cook your meat, drain any grease.

Heat a big pan over medium heat, add oil. Once oil is heated up add onion and cook till soft, about 4 minutes. Add garlic and red pepper cook till fragrant, about 1 minute. Add in tomatoes, tomato sauce, pumpkin, beans and the seasonings. Reduce heat, cover and let chili simmer for 20 minutes. Serve topped with your favorite chili toppings.

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About hairstylistinthekitchen

I am a hairstylist by profession, but love being in the kitchen baking and cooking!

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