Donna Dickinson, 63, Rutherford, N.J. (mom of Julia Warren, All You associate food editor) "I thought of this recipe as an unexpected way to use pumpkin."
2 tablespoons olive oil
1 pound turkey sausage, casings removed
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 14.5-oz. can diced fire-roasted tomatoes, undrained
1 15-oz. can pumpkin
2 cups low-sodium chicken broth
1 tablespoon chili powder
1 tablespoon cumin
Salt and pepper
1 15.5-oz. can cannellini beans, drained and rinsed
How to Make It
Warm oil in a large pot over medium-high heat. Add sausage; sauté, breaking up any large chunks, until no pink remains, about 3 minutes. Using a slotted spoon, transfer meat to a bowl; cover to keep moist. Add onion and bell pepper to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and sauté for 1 minute. Return meat to pot.
Stir in tomatoes, pumpkin, broth, chili powder, cumin and 1/2 tsp. salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with salt and pepper. Divide among 6 bowls and serve hot.
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