Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound ground turkey or lean ground beef
- 1 can (15 oz) 100% pure pumpkin puree (not pie filling)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed or diced tomatoes
- 2 cups chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional toppings: shredded cheddar, sour cream, sliced avocado, fresh cilantro
Instructions
- Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 to 7 minutes until the vegetables soften and the onions become translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant. - Step 2: Brown the Meat
Increase the heat to medium-high and add the ground turkey or beef to the pot. Break the meat apart with a wooden spoon and cook until it is completely browned and no pink remains. Drain any excess grease from the pot if necessary to keep the chili light and flavorful. - Step 3: Combine and Simmer
Stir in the pumpkin puree, diced tomatoes, black beans, kidney beans, and broth. Add the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 to 40 minutes. This allows the spices to bloom and the pumpkin to integrate into the sauce. - Step 4: Garnish and Serve
Taste the chili and adjust the seasoning if needed. If the chili is too thick, add a splash more broth. Ladle the hot pumpkin chili into deep bowls. Top each serving with shredded cheese, a dollop of sour cream, and fresh cilantro for a bright finish.
- Cook Time: 60 minutes