Pumpkin Chili Recipe

There’s nothing comparable to a bowl of steaming chili when it comes to spreading warmth and comfort. My Pumpkin Chili recipe takes this classic dish to yet another level.

I adore how the spicy, hearty flavors of traditional chili come together with the sweet, earthy notes of pumpkin puree. This is a twist on the classic that’s perfect for autumn.

The dish has all the flavors and health benefits of pumpkin, which is a powerhouse of nutrients. I start by sautéing half of a medium yellow onion, one small green bell pepper, one small red bell pepper, and four cloves of minced garlic in two tablespoons of olive oil until they’re aromatic and tender.

I then add one pound of ground turkey (or beef) to the party. After that, it’s spices, spices, spices.

I think spices are what make chili truly memorable. So, I use one tablespoon of chili powder, one tablespoon of cumin, one teaspoon of smoked paprika, and two teaspoons of oregano.

If you have some, a bit of cayenne will really light up the flavor. After the spices, I move on to the base with the pumpkin, tomatoes (I use one can of diced tomatoes and one can of tomato sauce), and one can of green chilis.

Ingredients

Extra virgin olive oil: Contains good fats; provides richness; has anti-inflammatory effects.

Turkey or beef, ground: A rich source of protein, and brings savory depth.

Chili powder: A spice that adds warmth and heat; boosts metabolism.

Pumpkin puree is a fiber-rich food; it promotes heart health.

It has a creamy texture.

Tomatoes that have been chopped: the source of vitamin C; fresh, tangy flavor; moistness.

Beans, including kidney and black beans, are an excellent source of protein and fiber.

They promote feelings of fullness, which can assist with weight management, as well as improve digestive health.

Paprika that is smoked: Carries a flavor that is smoky; has a color that is bold; has an abundance of antioxidants.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 pound ground turkey or beef
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 (15-ounce) can pumpkin puree
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (4-ounce) can green chilies
• 2 cups chicken or vegetable broth
• 1 tablespoon apple cider vinegar
• Optional toppings: sour cream, shredded cheese, chopped cilantro, sliced jalapeños

Instructions

1. In a big pot, pour in 2 tablespoons of olive oil, and warm them over medium heat. When the oil is hot, add the diced onion. Sauté the onion for about 5 minutes until it is translucent and the kitchen smells like heaven.

2. Add the garlic and the green and red bell peppers, minced and diced, and cook for another 3 to 4 minutes, until the vegetables are softened.

3. Add the turkey or ground beef to the pot. Break it up with a spoon, and cook it until it’s browned and cooked through, about 6-8 minutes.

4. Combine the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), and salt and pepper to taste. Stir well so the meat and vegetables get all cozy with the spices.

5. In the pot, combine the pumpkin puree, diced tomatoes, kidney beans, black beans, and green chilies. Stir well to ensure all the ingredients are evenly distributed.

6. Add the chicken or vegetable broth, and mix everything together. Bring to a gentle boil.

7. Lower the heat to low, cover the pot, and allow the chili to simmer for 30-40 minutes, stirring now and then to ensure it doesn’t stick to the bottom.

8. Following the bubbling up stage, stir in the apple cider vinegar and see if you need to adjust the flavor with more salt and pepper.

9. Keep on undisturbed simmering for another 5-10 minutes. You want to allow the flavors to further meld, of course, but this step is also critical for thickening the chili to your desired consistency.

10. Serve the pumpkin chili hot. If desired, top with optional garnishes such as:
– sour cream
– shredded cheese
– chopped cilantro
– sliced jalapeños

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Can opener
6. Measuring spoons
7. Measuring cups
8. Ladle for serving

FAQ

• Can I substitute the ground turkey with a vegetarian option?Indeed, you can use crumbled tofu, tempeh, or more beans to make a vegetarian substitute for ground turkey.
• How long can I store the pumpkin chili in the fridge?The chili made with pumpkin can be kept for as long as 4 days in a sealed and secured container within the confines of your refrigerator.
• Is it possible to freeze this chili?Sure! You can freeze the chili in a container safe for the freezer, and it will last for 3 months. When you’re ready to eat the chili again, thaw it in the refrigerator overnight. Then, you can reheat it either on the stove or in a microwave.
• Can I make this recipe in a slow cooker?Certainly, you can do it. After you brown the meat and sauté the vegetables, you should transfer all the ingredients to a slow cooker. Then, set it on low for 6-8 hours.
• What can I use instead of canned pumpkin puree?In the absence of canned pumpkin puree, you can produce your own by using either of the two methods below to make the pumpkin tender: Roast the pumpkin. Cut the pumpkin into pieces (e.g., half or quarters). Remove seeds and strings. Place cut pumpkin face down in a baking dish with about ½ inch of water. Cover the dish tightly with foil, then bake at 350°F for about 1 hour, or until the pumpkin is tender. Alternatively, you can steam the pumpkin. After cutting it up, seed it, and remove the strings. Place the cut pumpkin in a steamer basket over boiling water. Cover the pot and let the pumpkin steam for about 20 minutes, or until tender. Once the pumpkin has cooled a little, blend it until smooth.
• How can I adjust the spiciness of the chili?To cut down on the spiciness, leave out the cayenne pepper. If you want to kick up the heat, add extra cayenne or use fresh chopped jalapeños.
• Are there alternative toppings I can use?In addition to the recommended toppings, slices of avocado, tortilla chips, or green onions make great accompaniments.

Substitutions and Variations

Olive oil: Replace with avocado oil or canola oil for similar cooking properties.
Use ground chicken or a plant-based meat alternative for a different protein option.
Pumpkin puree in a can: Use fresh butternut squash or sweet potatoes, cooked and pureed, for an almost identical texture and taste.
Kidney beans: Substitute with any other bean of choice, like pinto or navy beans.
Broth made from chicken or vegetables: Substitute with broth made from beef or even just water, and modify the seasoning to taste.