Description
This hearty and flavorful Pumpkin Chili recipe combines the rich autumn taste of pumpkin purée with classic chili spices, beans, and optional ground turkey or beef. Perfect for a cozy fall meal, it’s packed with protein and fiber, making it both nutritious and satisfying. Whether you prefer a vegetarian version or a meaty chili, this comforting dish is easy to prepare on the stovetop and perfect for meal prep or freezing.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
Protein
- 1 pound ground turkey or beef (optional for non-vegetarian)
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Canned Goods & Liquids
- 1 (15-ounce) can pumpkin purée
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1/2 cups vegetable or chicken broth
Instructions
- Heat Olive Oil and Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened, stirring occasionally to prevent burning.
- Add Garlic and Bell Pepper: Stir in the minced garlic and diced red bell pepper. Continue cooking for another 2–3 minutes until the peppers soften and the mixture is fragrant.
- Cook the Meat (Optional): If using ground turkey or beef, add it to the pot now. Cook until browned, breaking it up with a spoon as it cooks to ensure even cooking and no large clumps remain.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for about 1 minute to allow the spices to release their flavor and aroma.
- Add Pumpkin, Beans, Tomatoes, and Broth: Pour in the pumpkin purée, diced tomatoes with their juice, black beans, kidney beans, and broth. Stir everything together thoroughly to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 25–30 minutes, stirring occasionally. This allows the chili to thicken and the flavors to meld.
- Adjust Seasoning and Serve: Taste the chili and adjust the seasoning as needed. Serve hot with your favorite toppings such as sour cream, shredded cheese, green onions, or avocado for added texture and flavor.
Notes
- For a vegetarian version, omit the meat and add extra beans or lentils for protein.
- This chili tastes even better the next day and is perfect for meal prepping.
- Freeze leftovers in airtight containers for up to 3 months.
