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Pumpkin Chili

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Pumpkin Chili is a hearty one-pot meal made with ground meat, beans, tomatoes, vegetables, pumpkin puree, and warm chili spices. The pumpkin adds subtle earthy sweetness and a thick, velvety texture without overpowering the classic savory chili flavor.

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground turkey or ground beef
  • 1 medium yellow onion, chopped
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon, optional
  • 1/4 teaspoon cayenne pepper, optional
  • 1 can (15 oz) plain pumpkin puree
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup chicken broth or vegetable broth, plus more as needed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Fresh cilantro, optional, for serving
  • Shredded cheese, for serving
  • Sour cream or Greek yogurt, for serving
  • Avocado, for serving

Instructions

  1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the ground turkey or beef and cook until browned, breaking the meat into smaller pieces as it cooks.
  2. Add the chopped onion and bell pepper and cook until the vegetables begin to soften.
  3. Stir in the minced garlic and cook briefly until fragrant.
  4. Add the chili powder, cumin, smoked paprika, oregano, and optional cinnamon and cayenne. Stir the spices into the meat and vegetables and cook for about 1 minute.
  5. Add the pumpkin puree, kidney beans, black beans, diced tomatoes, tomato sauce, and broth. Stir thoroughly until the pumpkin is evenly incorporated.
  6. Bring the chili to a gentle simmer, then reduce the heat and partially cover the pot.
  7. Simmer for 25–35 minutes, stirring occasionally. Add a splash of broth if the chili becomes too thick, or simmer uncovered for longer if a thicker consistency is desired.
  8. Taste and adjust the salt, black pepper, and spices as needed.
  9. Spoon the chili into bowls and serve with cilantro, shredded cheese, sour cream or Greek yogurt, avocado, or other desired toppings.

Notes

  • Use plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and dessert spices.
  • Ground turkey, beef, or chicken can be used depending on your preference.
  • For vegetarian Pumpkin Chili, omit the meat, use vegetable broth, and add an additional can of beans.
  • Corn, zucchini, carrots, sweet potatoes, or additional bell peppers can be added for extra vegetables.
  • For more heat, add jalapeño, cayenne, chipotle peppers, crushed red pepper flakes, or hot sauce.
  • For extra smoky flavor, add chipotle chili powder or a small amount of minced chipotle in adobo.
  • A small pinch of cinnamon adds warmth, but use it sparingly to keep the chili savory.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat leftovers thoroughly to 165°F (74°C), adding broth or water if the chili has become too thick.
  • For longer storage, freeze cooled chili in freezer-safe containers in meal-sized portions.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-chili-3/