Savory Ginger Turmeric Pumpkin Chili
Ingredients
-
1
can
chipotle in adobo
-
3
tbsp
olive oil
-
6
cloves
garlic
-
2
inches
peeled ginger
-
5
cups
roasted pumpkin
-
3–4
cups
cannellini beans
-
2
16 oz
Kettle & Fire turmeric and ginger bone broth
-
2
tbsp
turmeric
-
1
tbsp
cumin
-
1
tbsp
salt
Instructions
- Soak 2 cups of cannellini beans in water overnight if using dry beans.
- Set the Instant Pot to sauté and add olive oil.
- Add the chipotles in adobo to the pot and sauté until fragrant.
- Strain the chipotles, reserving half the sauce, and blend the chipotles with garlic, ginger, and one box of bone broth until smooth.
- Add turmeric, cumin, and salt to the blended mixture and blend again.
- Pour the blended mixture back into the Instant Pot and set to 'normal' slow cook.
- Once bubbling, stir in the pumpkin, the second box of bone broth, and the beans.
- Adjust the slow cook setting to 'low' and cook for 3 hours if using rehydrated beans, or 1 hour if using canned beans.
- Garnish with sour cream, cilantro, Cotija cheese, or other toppings as desired.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
10g
Total carbohydrates
50g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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