Weeknight Pumpkin Chili
A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
Ingredients
Instructions
Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 1 onion, coarsely chopped, and 1 medium jalapeño, coarsely chopped; cook, stirring often, until slightly softened, 3–4 minutes.
Add 4 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can pumpkin purée, 2 tsp. smoked paprika, and 1½ tsp. ground cumin and cook, stirring often, until some of the liquid in purée has evaporated, 3–4 minutes.
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