Pumpkin Chili

(2)
prep time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hours
servings: 4

Spicy and sweet chili is a perfect warm up on a cold day. Try this chili with sugar pie pumpkin, Mexican spices, beans, and tangy Cabot cheddar. This chili is a hearty and healthy dish that can be a go-to for vegetarian night.

Directions

  1. CUT the pumpkin in half and remove the seeds. Peel the pumpkin using a potato peeler, then cut the pumpkin into small bite-sized pieces. You should have about 3 cups.

  2. HEAT the oil and butter in a large pot over medium-high heat.

  3. ADD the pumpkin, onion and bell pepper to melted butter and season with salt and pepper. Cook until barely tender, about 5-7 minutes. The pumpkin won’t be cooked through yet.

  4. STIR in seasonings, broth, beans and tomatoes. Bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally.

  5. SEASON with additional salt and pepper, to taste.

  6. SERVE topped with grated cheese, a dollop of Greek yogurt or sour cream, and sliced green onions.

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.