Description
This pumpkin chili recipe is a cozy and comforting fall favorite that’s bursting with flavor. Made with pumpkin puree, kidney beans, and a blend of warming spices, it’s a hearty and nutritious one-pot meal that’s perfect for chilly evenings.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 pound ground turkey or beef
– 1 (15 oz) can pumpkin puree
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 2 cups chicken or vegetable broth
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper to taste
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat.
2. – Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. – Add the ground turkey or beef and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes.
4. – Stir in the pumpkin puree, diced tomatoes, kidney beans, broth, chili powder, cumin, oregano, cinnamon, and cayenne (if using). Season with salt and black pepper to taste.
5. – Bring the chili to a simmer and let it cook for 20-25 minutes, stirring occasionally, until thickened and the flavors have melded.
6. – Taste and adjust seasoning as needed.
7. – Serve hot, garnished with your favorite toppings like sour cream, shredded cheese, avocado, or chopped cilantro.
Notes
For a vegetarian version, omit the ground meat and use an extra can of beans or diced vegetables. You can also add in some diced bell peppers or zucchini for extra veggies. This chili freezes well, so feel free to make a double batch and save some for later.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American