This original apple-spiked pumpkin chili is luscious, generous and perfect for Fall. Pumpkins and apples are a match made in heaven and we fully intend on enjoying this wonderful flavor combination while they’re both in season.
Our straight-forward recipe provides instructions to make this a beef, turkey or vegetarian chili. Everyone can have some!
Author: Beth Williams
Photographer: Meg Raines
Yield: 6 servings
2 teaspoons olive oil
1 onion, diced
2 large garlic cloves, minced
8 oz. ground beef or turkey (optional)
2 teaspoons cumin
1/2 teaspoon chipotle powder (add more for extra heat)
1 cup canned pumpkin puree
4 tablespoons tomato paste
2 cups vegetable broth
1 15 oz. can red kidney beans (use 2 cans if making veggie chili)
1 medium, sweet apple, such as Honeycrisp, peeled and diced
2 teaspoons chipotle hot sauce (ex. Cholula Chipotle Hot Sauce)
1/4 cup cilantro, chopped
3 spring onions / scallions, sliced
1 lime, cut into small wedges
1. Heat olive oil in a large pot over medium-high heat.
2. When the oil is hot, add onions and stir to coat in the oil. Cook onions until they are softened and translucent.
3. Add the garlic and cook until fragrant, about a minute.
4. Add ground beef or turkey if using. Use a stiff spatula to break up the meat and cook until almost done (beef will start to brown, turkey will only be slightly pink). Skip to the next step if making vegetarian chili.
5. Add cumin and chipotle and stir to coat onions and meat (if using).
6. Next, add pumpkin puree and tomato paste. Mix until there are no chunks of puree or paste left.
7. Add broth and stir to combine.
8. Add beans (make sure to use 2 cans if making vegetarian chili) and apple.
9. Increase and heat and bring to a boil. Then, lower heat until the chili is gently simmering.
10. Simmer until apples are tender, about 15 minutes.
11. Stir in the chipotle hot sauce.
12. Salt and pepper to taste
13. Serve on a bed of rice and sprinkle with spring onion and cilantro. Garnish with lime wedges.
* This recipe is very easy to double, triple or quadruple if you need to feed a crowd.
* Chili always tastes better the next day, so don’t hesitate to make it ahead.
* Batch cooking can simplify weeknight meals. Try making a big batch of our chili, portioning it out and freezing it. You’ll be able to get a healthy home cooked meal on the table in minutes.