pumpkin chili

4.54 from 15 votes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

A delicious chili recipe with a secret ingredient…pumpkin! While there is canned pumpkin in this recipe, the pumpkin flavor is mild, but it adds so much body to the recipe.

Ingredients

1 tablespoon olive oil
½ yellow onion chopped
1 bell pepper
1 clove garlic
1 pound ground turkey
3 tablespoons chili powder
1 teaspoon cumin
1 can black beans 15 ounces, drained
1 can diced tomatoes 14.5 ounces
1 can pumpkin
1 lime zest + juice

Instructions

Heat 1 tablespoon olive oil in a large pot over medium heat.
Sauté 1/2 yellow chopped onion, 1 chopped bell pepper, and 1 minced garlic clove until tender.
Stir in 1 pound ground turkey or chicken and 3 tablespoons chili powder and 1 teaspoon cumin; cook until evenly browned.
Add 1 can black beans, 1 can (14.5 ounces) diced tomatoes, and 1 can pumpkin puree. Using the can from the pumpkin puree, add two cans (about 4 cups) of water to the chili mixture. Season to taste with salt and pepper.
Reduce heat to low, cover, and simmer for a minimum of 20 minutes to allow the flavors to develop and up to 8 hours adding more liquid as needed.
Just before serving, add the juice and zest from 1 lime and serve topped with cheddar cheese, cilantro, and sour cream.

SERVING SUGGESTIONS

Serve with cornbread and simple green salad.

SWAP SUGGESTIONS

Pumpkin: You can omit the pumpkin and add another can of black beans.
Protein: Swap the ground turkey for ground beef or chicken.
Beans: Swap black beans for kidney beans.

WEEKEND PREP / MAKE AHEAD

Chili can be make in advanced, cooled completely and then stored in an airtight container or freezer bag in the freezer for up to 3 months.

Nutrition