SAN ANTONIO – Pumpkin Chili Recipe
1 Medium onion, diced
2 small bell peppers (any color)
1 tablespoon canola oil
1 garlic cove, minced
1 can (15 ounces) solid-pack pumpkin
1 can (12-1/2 ounces) diced tomatoes
1 can of black beans
1 can of pinto beans
2 cups of vegetable broth
4-1/2 teaspoons of chili powder
2 teaspoons cumin
2 teaspoons of paprika
1/4 teaspoon salt
1/4 teaspoon of cinnamon
Red pepper flakes
Sour cream or Greek yogurt
1 pound of cooked ground turkey
Add oil to a large skillet on medium heat. Add onion and diced garlic. Cook the ingredients until the onion is translucent. Add diced tomato and bell peppers. Let the ingredients simmer for 5 minutes. Add pinto beans, black beans, solid pack pumpkin, vegetable broth, ground turkey (optional), chili powder, cumin, paprika, salt, cinnamon, and a pinch of red pepper flakes.
Let all the ingredients come to a slight boil, then turn down the heat and cover the pan for 15-20 minutes. Once done, scoop chili into a bowl and add any toppings such as Greek yogurt or sour cream, jalapenos and shredded cheese. Let it cool and enjoy!
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