Pumpkin Chili
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
- 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!