Who has ever heard of chili that wasn't made from tomatoes? I hadn't either but with all the pumpkin puree left over from this year's garden I had to search out recipes to use it all up. This is a tasty, creamy version of chili that is surprisingly good! The key to elevating this dish is a dollop of sour cream and fresh chopped cilantro on top. The chipotle peppers add a nice smoky kick. You cilantro haters might just change your mind on this recipe!
1 hr
30 mins
30 mins
8
A Word of Advice!
How to Make Pumpkin Chili (Meat version then Vegan version)