Pumpkin Chili

I swear I don't only make desserts. One of my favorites dishes as of late has been Pumpkin Chili, which is fast and easy to make, and very healthy. The original recipe calls for turkey, but I am a pescetarian, and I replace the turkey with one can of black beans and one can of kidney beans. Also, the recipe calls for 1.5 tablespoons of chili powder, which is a ton, so I just use a bit of cayenne pepper and that tastes really good and adds a good amount of spice (this is also good without any chili/pepper at all). I usually just leave out the sour cream and just put cheese on top, but it is worth trying the cream as well!

Ingredients:
1 tablespoon vegetable oil
1 cup onion (chopped)
1 green bell pepper (chopped)
1 yellow bell pepper (chopped)
1 garlic clove (minced)
1 can black beans (drained)
1 can kidney beans (drained)
1 (14.5 ounce) can diced tomatoes (drained)
1 can pumpkin puree
a few dashes of cayenne pepper
½ teaspoon ground black pepper
1 dash salt
shredded cheddar cheese (no need to measure, sprinkle on top)
(½ cup sour cream if you want it)


Heat vegetable oil in a large skillet over medium heat. Add onion, green pepper, yellow pepper, and garlic. Sauté until vegetables are tender. Stir in beans, tomatoes, and pumpkin puree.

Season with cayenne pepper (to taste), salt and pepper. Reduce heat to low, cover and simmer for 20 minutes. When ready to serve top each bowl with cheddar cheese and sour cream (choose whatever toppings you like!).

Original recipe (with turkey)