Registered Dietitian Nicole Holovach says don’t just save pumpkin for sweet recipes! It’s a squash and can be used in soups, stews and casseroles. This chili is an easy dump-and-stir recipe for busy weeknights or a last-minute football gathering on the weekends. It would be great with ground turkey as an addition!
- 2 tablespoons of oil
- 1 onion, diced
- 1 bell pepper, chopped
- 3 cloves of garlic, minced
- 1 15 ounce can of diced tomatoes
- 1 15 ounce can of pumpkin puree (Not pumpkin pie filling!)
- 1 15 ounce can of white beans, drained and rinsed
- 2 – 3 cups of chicken broth, depending on how thick you like your chili
- 2 tablespoons of chili powder
- 1/4 – 1/2 teaspoon of cayenne, depending on how spicy you like it
- 1/2 teaspoon of salt
In the bottom of a deep pot, saute the onion, pepper, and garlic in oil until soft. Add the rest of the ingredients and stir. Bring to a boil and then simmer for about 15 minutes. Serve with sour cream if desired.