Tired of the typical Bowl of Red adrift in a sea of chili powder?
Feeling adventurous? This tasty option will tickle your jaded palate in under an hour. We get a quick start with ground pork and build up layers of flavor and nutrition with multiple peppers—including smoky dried chipotle pepper in tangy adobo sauce.
For a satisfying twist we fill in with non-traditional pumpkin puree. The Italians have taught us that pumpkin is not just for pies, it’s a known team player with pork and in pasta dishes, too. If it was a lovely fall day we might consider making our own puree, but today we are on a roll and happy with a plain can of pumpkin pulp.
Our bean of choice is not a red or even a black bean. Instead, we are going for the durable all-American great Northern, which suits our needs nicely. This mild, digestible white bean holds its shape well and won’t soon turn to mush.
In 45 minutes the chili is ready to eat, but a longer simmer will develop more flavor. Made it ahead, it’s even better the next day!
Three-Pepper Pumpkin Chili
1-2 tsp vegetable oil
¾ lb ground pork or turkey
1 onion, chop
2 cloves garlic, mince
1 tsp ground cumin
1 tsp dried oregano
1 poblano or pasilla pepper, seed, chop
1 jalapeno, seed, chop
1 smoked pepper in adobo plus 1 Tbsp or more adobo sauce
1 cup canned pumpkin pulp
1½ cups liquid: thin as needed with any combination chicken stock, water, coffee
½ tsp salt, ¼ tsp pepper, to taste
15 oz can Great Northern beans, rinse and drain
Avocado, grated cheddar or jack cheese, cilantro, corn chips or corn tortillas; salsa or hot sauce.
1. In a large pot over medium high, heat oil and brown the pork; drain off any excess liquid.
2. Lower heat to medium, add onion and garlic; cook to soften 2-3 minutes. Add cumin and dried oregano; cook briefly to absorb flavors.
3. Add the fresh peppers, the smoked pepper and adobo sauce; cook to soften, 5-10 minutes.
4. Add the pumpkin puree, thinning as needed with liquid; season with salt and pepper and simmer on low for 10 minutes.
5. Add the white beans, simmer 15 minutes or longer; adjust seasoning.
6. Serve in bowls with chips or warmed tortillas. Top with avocado, grated cheese and cilantro. Pass favorite salsa or hot sauce. Serves 3 or more