Pumpkin Chili {Slow Cooker or Stovetop}

Pumpkin Chili {Slow Cooker or Stovetop}

I saw my dear friends, Damien & Melissa, at a Nourish event last weekend. (They drive up from Illinois, which always warms my heart.) 

We started talking about food, as we always do. They were raving about a Pumpkin Chili they make and I immediately asked for the recipe to share it with you.

Here it is. Enjoy!

PS - They insisted that I tell you that even if you're not a huge pumpkin fan, you'll love it in this recipe.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 teaspoons minced or pressed garlic (about 2 large cloves or 4 small cloves)
• 2 lbs. ground turkey or ground beef
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 cup frozen corn kernels (you do not need to thaw them)
• 2 (14.5 ounce) cans fire-roasted diced tomatoes, not drained
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) can tomato sauce
• ½ cup chicken broth or beef broth (plus extra to thin, if necessary)
• 2 tablespoons chili powder
• 1 ½ teaspoons cumin
• 1 tablespoon brown sugar (or reduce to 1 teaspoon for a less-sweet taste)
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• ¼ teaspoon cayenne (use more for a spicy chili, or omit for a mild chili)
• Optional (for serving): cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion

Instructions

FOR THE STOVETOP:

1. Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey or beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Drain fat and return meat mixture to the pot.
2. Stir in remaining ingredients. Simmer, covered, on low heat for about 1-1 ½ hours, stirring occasionally.
3. Ladle the chili into bowls and garnish with optional toppings.

FOR THE SLOW COOKER:

1. Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey or beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Remove the skillet from the heat. Drain fat.
2. Transfer the meat mixture to a slow cooker. Add remaining ingredients and stir to combine. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
3. Ladle the chili into bowls and garnish with optional toppings.

Notes

• Use chicken broth with ground turkey, and use beef broth with ground beef.
• Start with a small amount of broth. The condensation from the Crock Pot or covered Dutch oven will add more liquid to the dish. If you prefer a thinner chili, simply add extra broth at the end, until it reaches the desired consistency.
• This pumpkin chili is not very spicy. If you prefer more spice or kick in your bowl, add extra cayenne or chipotle, or serve with a side of hot sauce or jalapeños!
• Make ahead! This chili just gets better as it sits, so you can make a batch on the weekend and keep it packaged in the refrigerator for 3-4 days. Reheat individual bowls for quick lunches and dinners throughout the week.

Recipe Source