Savory Ginger Turmeric Pumpkin Chili
This savory ginger turmeric Pumpkin chili made with smoky chipotle peppers in adobo sauce paired with warming ginger and turmeric will keep you warm on a brisk fall night. Easily swap the beans with ground beef, turkey or chicken to make this lower carb and keto-ish.
Servings: 8 cups or so
Ingredients
- Pumpkin chili
- 1, 7 oz can chipotle in adobo
- 3 tbsp olive oil
- 6 cloves garlic
- 2 ” section of peeled ginger
- 5 cups roasted pumpkin or 4 cans
- 3-4 cups of cannellini beans
- 2, 16 oz Kettle & Fire turmeric and Ginger bone broth
- 2 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp salt plus more to taste
Instructions
- If you would like to use dry beans, place 2 cups of cannellini beans into a bowl full of cool water, cover, and allow them to rehydrate overnight.
- Set the instant pot to sauté and place the oil in the bowl
- Pour in the can of chipotles until fragrant
- Once fragrant, strain them, reserving half the sauce for the chili and place it into a blender
- IF you like spicy foods, blend 2 of the chipotles
- In the blender, combine the chili sauce, garlic, ginger, and 1 of the bone broths. Blend until smooth. Add in the turmeric, cumin, and salt and blend again to incorporate
- Pour the blender mix back in the instant pot, set to “normal” on slow cook.
- Once it begins to bubble, stir in all the pumpkin, second box of bone broth, and the beans. Readjust the slow cook setting to “low”
- If you are using rehydrated beans, allow it to cook for 3 hours, if you are using canned and rinsed beans, you only need to cook for 1 hour.
- Garnish with sour cream, cilantro, and Cotija cheese. Blue cheese and candied pecans are also excellent compliments if you are wanting to try something different.
Notes
Chipotle peppers can be very spicy so adjust accordingly in this recipe. if you do not like heat, don't use the peppers, only the adobo sauce.