Pork and Pumpkin Chili

There's an infinite number of different chilis in the world. Chilli powder is what they all have in common, but after that, the sky's the limit on what ingredients you can combine. This recipe uses pork tenderloin, along with pumpkin and two different types of peppers - poblano and Jalapeño.

👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 The Blue Jean Chef, Meredith Laurence📖 bluejeanchef

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl

📝 Preparation Steps

Heat the oil in a 4-quart cast iron saucepot. Working in batches, add the cubed pork and brown on all sides. Set the browned pork aside. Add the onions and poblano peppers to the saucepot and continue to sauté for a few minutes until the vegetables start to soften. Add the Jalapeño pepper, chili powder, cumin and cinnamon and sauté for an additional minute. Stir in the fire roasted tomatoes and beef stock and bring to a boil. Return the browned pork and any juices back to the saucepot. Lower the heat, cover the saucepot and simmer for ⏱️ 30 minutes, stirring often.

onion (diced)1poblano peppers (diced)2Jalapeño pepper (minced)1chili powder1 tablespoonground cumin1 teaspoon

Stir in the pumpkin purée and simmer uncovered for 20 more minutes, until pork is tender.

pumpkin purée1 cup

Season to taste with salt and fresh ground black pepper. Serve the chili in bowls topped with a dollop of sour cream and roasted pepitas seeds sprinkled on top.

salt1 teaspoonsour creamroasted pepitas seeds

Nutrition Facts

calories

398 kcal

fat Content

12 g

serving Size

1 serving

fiber Content

4 g

sugar Content

7 g

sodium Content

927 mg

protein Content

55 g

cholesterol Content

143 mg

carbohydrate Content

15 g

saturated Fat Content

3 g

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