Spicy Pumpkin Chili

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By Jim Bailey | November 14, 2017 12:18 pm Follow @theyankeechef

Prep Time

10 minutes

Cook Time

25 minutes

Serves

5 people

Not too spicy, not too mild!

The sweet taste of pumpkin works well to tone down any heat, but if it is the heat that you desire, simply mince a couple hot peppers and cook along with the onions and bell peppers.

Dollop some sour cream on top and sprinkle shredded Monterey Jack cheese if desired.

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2 teaspoons oil
1 small onion, peeled and minced
1 small green bell pepper, seeded and minced
1 lb ground chicken or turkey
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon red pepper flakes
1 (15-ounce) can white beans, drained
1 (15-ounce) can diced tomatoes, in juice
1 (15-ounce) can tomato sauce or puree
1 (15-ounce) can packed pumpkin
1 cup whole kernel corn
Salt and black pepper, to taste

1 In a large saucepan, over medium heat, add oil
2 When the oil is hot, add onion and bell pepper, cooking until softened, about 34 minutes
3 Add chicken, continuing to cook until chicken is thoroughly cooked through, stirring frequently to break up
4 Add remainder of ingredients, stir to combine and reduce heat to low
5 Partially cover and allow to simmer for 15 minutes. Serve hot