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Pumpkin Chili

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A hearty and flavorful chili that combines pumpkin’s subtle sweetness with bold spices, beans, and your choice of protein. This Pumpkin Chili is creamy, comforting, and perfect for chilly fall nights.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb ground turkey, beef, or plant-based protein
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup pumpkin puree
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (optional)
  • 2 cups vegetable or chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • Salt and black pepper, to taste
  • 1 tbsp lime juice (optional)
  • Fresh cilantro or green onions, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until softened.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add ground turkey, beef, or plant-based protein and cook until browned, breaking it apart with a spoon.
  4. Stir in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute to toast the spices.
  5. Add diced tomatoes, pumpkin puree, beans, corn (if using), and broth. Stir well to combine.
  6. Bring to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until thick and flavorful.
  7. Adjust seasoning to taste and stir in lime juice for brightness, if desired.
  8. Serve warm, topped with cilantro or green onions.

Notes

  • Use fresh roasted pumpkin instead of canned puree for a richer flavor.
  • To make it vegetarian or vegan, skip the meat and use extra beans or lentils.
  • For extra heat, add chipotle peppers or cayenne.
  • Pumpkin chili freezes well for up to 3 months.
  • Serve with tortilla chips, avocado, or shredded cheese on top.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-chili-2/