Kuhn Rikon Recipe of the Month
Recipe
PUMPKIN BLACK BEAN CHILI
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 30 minutes
Servings: 6-8
INGREDIENTS
2 tablespoons extra virgin olive oil, divided
1 pound lean ground turkey
1 small onion, coarsely chopped
2 cloves garlic, roughly chopped
4 dried guajillo chilis, stem and seeds removed, torn into 2-inch pieces
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 cup canned pureed pumpkin
1 (28-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
Optional garnishes: diced white onion, cilantro, shredded cheddar cheese, sour cream, diced jalapeno
INSTRUCTIONS
Set the Duromatic® Pressure cooker over medium-high heat and add the turkey. Cook, stirring to crumble, until lightly browned, about 5 minutes. Using a slotted spoon, remove the turkey from the pot and reserve.
Drain oil and fat from the pot and discard. Add the remaining 1 tablespoon oil and the onion and cook until softened, about 4 minutes. Stir in the garlic and chiles and cook until fragrant, about 1 minute. Add the spices and cook 1 minute more. Stir in the pureed pumpkin and 1 ½ cups water and cook to blend the flavors, about 3 minutes. Transfer mixture to a blender or use a stick blender to puree until smooth. If using a blender, return the mixture to the pot.
Return turkey to the pot and add the diced tomatoes and beans. Cover and cook on high pressure for 8 minutes. Let pressure release naturally.
Serve in bowls and garnish with your favorite toppings.
Tip: For more heat, add up to 1 tablespoon cayenne pepper.
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