Description
This pumpkin chili is like a warm hug in a bowl rich, cozy, and surprisingly sweet-savory. It’s everything you crave when the air turns crisp, packed with protein, pantry staples, and fall flavor magic.
Ingredients
Scale
- Olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 lb ground turkey or plant-based crumbles
- 1 packet chili seasoning blend
- ½ tsp pumpkin pie spice or cinnamon
- 1 tbsp tomato paste
- Salt and black pepper, to taste
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 can red kidney beans, drained
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can pumpkin purée (not pie filling)
- 1 can fire-roasted tomatoes
- 1 can crushed tomatoes
- 1 cup chicken or veggie broth
- 1 tsp Worcestershire sauce
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant, about 4 minutes.
- Add ground turkey and break it apart. Cook until no longer pink, seasoning lightly with salt and pepper.
- Stir in red bell pepper, jalapeño, tomato paste, chili seasoning, and pumpkin pie spice. Cook for 2 minutes to toast the spices.
- Pour in drained beans, pumpkin purée, crushed tomatoes, fire-roasted tomatoes, broth, and Worcestershire sauce. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
Want a twist? Add chipotle in adobo for a smoky kick or serve it in a bread bowl for max comfort. Pro tip: chili tastes even better the next day make a double batch!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 45mg