Cozy Mexican Chili

A gorgeous chili made extra special for fall with the addition of pumpkin puree, this dish is sure to keep you warm through the season. The combination of sweet, savory and spicy flavors all meld together into a hearty meal perfect for the whole family. Who said canned pumpkin is only meant for pie?

Chili ingredients

• 1 pound pork stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium fresh poblano peppers, coarsely chopped
• 2 large red sweet peppers, coarsely chopped
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• 2 cups chicken broth
• 1 15 ounce canned pumpkin
• Salt and pepper to taste

Optional Garnishes:

• ¼ cup heavy cream
• Sour cream
• Fresh cilantro

Instructions

1. In a Dutch oven or a large pot set over medium high heat add the olive oil and cook the pork for 5 minutes or until browned.
2. Stir in onion, half of the diced poblano, and half of the diced red pepper. Cook, stirring frequently, for 5 minutes or until tender. Add in cocoa powder, cumin, garlic powder, cinnamon, and cayenne and cook for 30 seconds to toast the spices.
3. Add broth and bring to boiling. Reduce heat, cover and simmer for 30 minutes or until pork is tender.
4. Stir in pumpkin puree and salt and black pepper to taste. Optional: if you want extra richness, you can add the heavy cream here too, or leave it out to keep the dish dairy free.
5. Return to a boil, reduce heat and simmer for 5 more minutes.
6. Ladle into bowls and top with fresh cilantro and a spoonful of sour cream.