Hearty Pumpkin Chili: Your New Fall Favorite (Print Version)

This hearty Pumpkin Chili recipe brings warm spices and savory goodness to your table. A comforting meal perfect for chilly fall nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (if using GF broth)

# Ingredients:

→ Chili Base

01 - 1 tbsp olive oil
02 - 1 lb ground turkey (or ground beef)
03 - 1 large yellow onion, diced
04 - 4 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 (15 oz) can 100% pure pumpkin puree (not pie filling)
07 - 1 (28 oz) can crushed tomatoes (fire-roasted preferred)
08 - 4 cups chicken broth (low sodium)
09 - 1 (15 oz) can kidney beans, drained and rinsed
10 - 1 (15 oz) can black beans, drained and rinsed

→ Flavor Builders

11 - 2 tbsp chili powder
12 - 1 tbsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1/2 tsp salt (or to taste)
16 - 1/4 tsp black pepper (or to taste)
17 - Pinch of cayenne pepper (optional, for heat)

→ Finishing Touches

18 - Sour cream or plain Greek yogurt, for serving
19 - Shredded cheddar cheese, for serving
20 - Fresh cilantro, chopped, for serving
21 - Sliced jalapeños, for serving (optional)
22 - Lime wedges, for serving (optional)

→ Optional Extras

23 - Cornbread, for dipping
24 - Tortilla chips, for scooping
25 - Hot sauce, for extra spice

# Instructions:

01 - Grab a large pot or Dutch oven and heat a drizzle of olive oil over medium-high heat. Add your ground turkey (or beef!) and break it up with a spoon. Let it brown, really get some color on there, for about 5-7 minutes. This is where flavor develops, seriously! Drain any excess fat, then toss in your diced onion, minced garlic, and bell pepper. Sauté them until they're softened and fragrant, about another 5-8 minutes. The kitchen will start to smell incredible, that's your cue!
02 - Once the veggies are tender, sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Give it a good stir, letting those spices toast in the pan with the meat and veggies for about 1 minute. You'll smell them bloom, it's a game-changer! This step deepens their flavor so much, don't skip it. I used to just dump everything in, and it worked, but this little extra step? Chef's kiss!
03 - Now for the good stuff! Pour in the pumpkin puree (remember, NOT pie filling!), crushed tomatoes, and chicken broth. Give everything a really good stir, making sure to scrape up any browned bits from the bottom of the pot—that's pure flavor! Bring the mixture to a gentle simmer, you'll see little bubbles forming around the edges. It's starting to look like Pumpkin Chili!
04 - Add your drained and rinsed kidney and black beans to the pot. Stir them in gently. Reduce the heat to low, cover the pot, and let your Pumpkin Chili simmer for at least 30 minutes. Honestly, an hour is even better if you have the time! This slow simmer allows all those amazing flavors to meld together and get to know each other. I've forgotten about it once and it just tasted even better!
05 - After simmering, give your Pumpkin Chili a taste. This is your moment to shine! Does it need more salt? A pinch of cayenne for a little kick? Maybe a tiny bit more cumin? Adjust the seasonings to your liking. Every batch is a little different, and that's the beauty of home cooking, right? Don't be shy, make it your own!
06 - Ladle your warm, inviting Pumpkin Chili into bowls. This is where you get to be creative with toppings! I love a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and some shredded cheddar. Sometimes I even add a few slices of jalapeño for an extra zing. It should look thick, rich, and utterly comforting, smelling like pure fall goodness!

# Notes:

01 - Don't rush the browning of the meat and veggies; it builds so much flavor, honestly.
02 - This chili tastes even better the next day, so make a big batch! Stores great in the fridge for up to 4 days.
03 - If you don't have kidney beans, cannellini beans work beautifully too. I tried it once when I was out, and it was a happy accident!
04 - A dollop of sour cream and a sprinkle of fresh cilantro just elevate this Pumpkin Chili to another level.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - Wooden spoon

# Nutrition Facts (Per Serving):

Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 25-35g

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