Cooking with Anna

Pumpkin Chili

Coming inside from a cold day calls for moments spent under a blanket, around a warm fire and curled up with a hot bowl of delicious, comforting food. Your winter menu is sure to feature filling dishes that warm you and your loved ones from the inside out. For example, you can beat the chill with Pumpkin Chili, which uses 100% Pure Pumpkin for a thicker, creamier texture and subtly sweet, earthy flavor. Plus, it comes together in around 30 minutes as an easy solution for busy weeknights or weekend fun. 

Pumpkin Chili Prep time: 10 minutes 

Cook time: 23 minutes 

Servings: 4 

2        tablespoons olive oil 

1        green bell pepper, chopped 

1        yellow onion, chopped 

1        pound ground turkey 

1        tablespoon chili powder 

1        teaspoon smoked paprika 

2        teaspoons cumin 

1/2   teaspoon garlic powder 

1        cup chicken broth 

1        can (15 ounces) diced tomatoes 

1        can (15 ounces) 100% Pure Pumpkin 

1        can (15 ounces) red kidney beans, drained and rinsed In Dutch oven over medium heat, heat oil. 

Add bell pepper and onion. Saute 5 minutes. Add ground turkey and separate with spatula. Cook 5 minutes, stirring occasionally. Stir in chili powder, paprika, cumin and garlic powder. Add broth, tomatoes and pumpkin. Bring to boil and reduce heat to low. Simmer 10 minutes. Add kidney beans and simmer 3 minutes. Ladle into bowls and serve hot.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

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