As soon as fall arrives, grocery stores line their shelves with cans of pumpkin. The purée pops up in every baked good, from pumpkin bread to pumpkin cheesecake, and rightfully so. But the bright orange gourd is often overlooked in savory dishes.
Ingredients:
1 tablespoon olive oil
1 medium yellow onion, diced
1 large bell pepper, any color, diced
1 pound lean ground turkey, beef, or pork
1 medium jalapeño, stemmed, seeded, and diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 tablespoons mild chili powder
1 teaspoon kosher salt, plus more to taste
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon, optional
1 (15-ounce) can fire-roasted tomatoes
1 (4-ounce) can green chiles
2 (15-ounce) cans pinto beans, black beans, kidney beans, or a combo (rinsed and drained)
1 (12-ounce) lager or 1 1/2 cups chicken, vegetable, or beef broth
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