Three Bean Pumpkin Chili
Author: 
Serves: 8 servings
 
Ingredients
  • 1 Tablespoon olive oil
  • ¾ cup finely chopped yellow onion
  • 1 medium yellow bell pepper, seeded, cored, and finely chopped
  • 3 medium garlic cloves, peeled and minced
  • 1 pound ground chuck
  • 3 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 can (28 ounces) crushed tomatoes, including juice
  • 1 can (15 ounces) cannellini beans, drained but not rinsed
  • 1 can (15 ounces) pinto beans, drained but not rinsed
  • 1 can (15 ounces) dark red kidney beans, drained but not rinsed
  • 1 can (15 ounces) pumpkin purée
  • 1 ounce dark chocolate, chopped
  • For avocado cream topping:
  • 2 medium-sized ripe avocados, peeled, pitted, and sliced
  • ½ cup sour cream
  • 2 Tablespoons lime juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • For serving (optional) chopped cilantro, oyster crackers, tortilla chips
Instructions
  1. In a large soup pot, heat oil over medium heat. Add onion and bell pepper. Cook 3 minutes, stirring occasionally, then add garlic and cook 1 minute more. Add ground chuck and break into small pieces with a spatula. Cook 9 minutes or until browned. Drain off any accumulated grease.
  2. Add chili powder, cumin, cinnamon, salt and black pepper to pot; stir to combine. Add tomatoes, all the beans, and pumpkin. Stir well, bring to a boil over medium-high heat, then reduce to medium-low.
  3. Simmer uncovered for 40 minutes or until chili has thickened, stirring occasionally. Stir in chopped chocolate until melted. (Note: The chili is very thick. Stir in some water if desired)
  4. While chili is simmering, prepare avocado cream. In a blender, add avocado, sour cream, lime juice, garlic powder, and salt. Blend until smooth. Place in a container and refrigerate until ready to use.
  5. Serve chili with a dollop or drizzle of the avocado cream.
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-unofficial-dollywood-cookbook/