Pumpkin Chili

Pumpkin Chili

Pumpkin Chili

As the crisp air rolls in and leaves start to fall, there's nothing like a warm bowl of pumpkin chili to bring comfort and warmth to your table. This recipe blends the earthy sweetness of pumpkin with spicy chili seasoning, resulting in a robust and hearty dish that’s perfect for autumn evenings.

Feel free to adjust the spice levels to suit your taste, or even substitute ground turkey or beef for a different protein option. Adding beans delivers a creamy texture and additional richness, while bell peppers and onions contribute a fresh crunch.

Serve this chili steaming hot with a side of cornbread or over a bed of rice for a wholesome family meal. It's ideal for gatherings, football games, or simply enjoying a quiet evening at home as the leaves rustle outside.

60min total
6 servings
350 kcal/serv.

How to Make It

  1. 1

    Heat olive oil in a large pot over medium heat.

  2. 2

    Add chopped onion and red bell pepper. Sauté until soft.

  3. 3

    Stir in minced garlic and cook for another minute.

  4. 4

    Add ground turkey and cook until browned.

  5. 5

    Stir in pumpkin puree, diced tomatoes (with juice), kidney beans, black beans, and chicken broth.

  6. 6

    Mix in chili powder, cumin, cinnamon, salt, black pepper, and cayenne pepper.

  7. 7

    Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

  8. 8

    Serve hot, topped with sour cream and sliced green onions.

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