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A hearty bowl of Pumpkin Chili with kidney beans, pumpkin, ground beef, and a dollop of sour cream.

Pumpkin Chili

A hearty and flavorful chili featuring pumpkin, beans, and spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 1 tablespoon Olive oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground turkey or beef
  • 1 can Diced tomatoes 14.5 ounce, undrained
  • 1 can Kidney beans 15 ounce, rinsed and drained
  • 1 can Black beans 15 ounce, rinsed and drained
  • 1 can Pumpkin puree 15 ounce
  • 1 cup Vegetable or chicken broth
  • 2 tablespoons Chili powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Smoked paprika
  • 1/4 teaspoon Cayenne pepper optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Add ground turkey or beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in the diced tomatoes, kidney beans, black beans, pumpkin puree, and broth.
  5. Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine.
  6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
  7. Season with salt and black pepper to taste before serving.

Notes

Serve hot with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.