Made with ground pork, and real chunks of pumpkin, this chili recipe embraces the
While this soup is ready in just over an hour, like many other soups and stews, making it the day before allows the
Prep time: 10 min • Bake time: 40 min • Cook time: 1 hour 20 min
- 1 small pie pumpkin (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 jalapeño peppers, seeds, and ribs removed and finely diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon ground black pepper
- 2 teaspoons salt, divided
- 1 pound ground pork
- 1 (15.5-ounce) can pinto beans, undrained
- 1 (15oz) can black beans, drained and rinsed
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained
- 1 (15-ounce) can pumpkin puree
- 2 tablespoons cider vinegar
- Cut the pumpkin in half and discard seeds and stringy pulp. Place pumpkin, cut-side down, on a baking sheet. Bake in a 350°F oven about 40 minutes or until tender. Remove from oven; set aside to cool. Once cool enough to handle, cut each pumpkin half into 4 wedges. Remove the rind and cut into bite-size pieces. Set aside.
- Heat the oil in a stockpot over medium heat. Add the diced onion, jalapeños, garlic, chili powder, cumin, black pepper, and 1 teaspoon of salt. Cook until the onion and peppers start to soften; 3 to 5 minutes.
- Add the ground pork, breaking it up with a wooden spatula, and cook until fully cooked through; about 5 minutes. Add the pinto and black beans, diced tomatoes, pumpkin puree, cider vinegar, and 1 teaspoon of salt.
- Bring the soup to a boil. Reduce to a simmer, add reserved pumpkin pieces and cook uncovered, stirring occasionally; about 20 minutes. Taste, and adjust seasonings if necessary.
- Serve with your favorite chili toppings – sour cream, tortilla chips, shredded cheddar cheese.
Store in the fridge for up to a week or in the freezer for up to 3 months.