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Pumpkin Chili Recipe

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This pumpkin chili recipe is a comforting and nutritious dish that combines the richness of pumpkin puree with the heartiness of beans and ground meat or plant-based protein. Perfect for fall, this chili is spiced with warm flavors and offers a unique, seasonal twist on a traditional favorite. Easy to make and full of flavor, it’s ideal for chilly days or meal prep.

Ingredients

Scale
  • 1 lb ground turkey or beef (or plant-based ground meat)
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup chicken or vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • 1/4 tsp cayenne pepper (optional)
  • Fresh cilantro for garnish

Instructions

  • Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened.
  • Add the ground turkey, beef, or plant-based meat to the pot, breaking it up with a spoon, and cook until browned.
  • Stir in the pumpkin puree, black beans, kidney beans, diced tomatoes, and red bell pepper.
  • Add the chili powder, cumin, smoked paprika, cinnamon, salt, pepper, and cayenne pepper (if using). Stir to combine.
  • Pour in the chicken or vegetable broth, bring the mixture to a simmer, and cook for 25-30 minutes, allowing the flavors to meld.
  • Serve hot, garnished with fresh cilantro.

Notes

  • The pumpkin adds a subtle sweetness and richness to the chili. For a spicier kick, add more cayenne pepper.
  • This chili is great with a dollop of sour cream or topped with shredded cheese.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for later use.

Nutrition

Find it online: https://sandrarecipes.com/pumpkin-chili-recipe/