Description
This pumpkin chili is a cozy, flavorful dish perfect for fall. Made with canned pumpkin, beans, and a blend of warming spices, this hearty chili offers a unique twist on the classic recipe. It's ideal for a comforting dinner, packed with fiber and nutrients, and ready in just 45 minutes.
Ingredients
- 1 lb ground turkey or beef (optional for a vegetarian version)
- 1 can pumpkin puree (15 oz)
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (with juices)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cups vegetable or chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sour cream or vegan alternative, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté until softened, about 3-4 minutes.
- (If using) Add ground turkey or beef to the pot, cooking until browned, about 5-7 minutes. Drain any excess fat.
- Stir in chili powder, cumin, smoked paprika, cinnamon, and nutmeg; cook for 1 minute until fragrant.
- Add the pumpkin puree, kidney beans, black beans, diced tomatoes (with juices), and broth. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat and cook for 25-30 minutes, stirring occasionally.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and optional sour cream.
Notes
This chili is versatile and can be made vegetarian by omitting the meat. You can also add extra veggies like bell peppers or zucchini for more texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 580mg