Pumpkin Chili Recipe

This hearty pumpkin chili is rich, cozy, and flavorful and has a subtle pumpkin flavor. A perfect easy, fall dinner that’s easy, comforting, and family-approved!

Course Chicken, Main Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 227kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

2 Tbsp olive oil
1 small onion chopped
1 green bell pepper cored, seeded and chopped
1 jalapeno seeded and finely chopped
2 cloves garlic finely chopped
1 lb. ground chicken turkey, or beef
2 cans 15 oz. diced tomatoes with liquid
1 15 oz. can pumpkin puree
2 C chicken stock
1 Tbsp chili powder
2 tsp cumin
1/2 tsp salt
1 can kidney beans drained, rinsed
1 can white kidney beans drained, rinsed

Instructions

Heat oil in large pot and add in onion, peppers and garlic. Saute until tender.
Add in turkey and cooked until browned.
Add in tomatoes, pumpkin, chicken brown, chili powder, cumin, salt. Bring to a boil
Reduce heat and add in beans.
Cover and simmer, stir occasionally for 30 minutes or more.

Notes

Switch up the protein. Ground turkey, beef or even a vegetarian version with extra beans all work great — the pumpkin helps keeps everything thick and hearty.
White kidney beans are also known as cannellini beans. If you can't find white kidney beans, just use two cans of red kidney beans, black beans or pinto beans. Feel free to mix and match based on what you have on hand.
Add a little spice to your chili by adding in some red pepper chili flakes or paprika.
If you are serving this at a party, use a slow cooker to keep it warm, it works perfectly.
Add texture and toppings and finish your bowl off with shredded cheese, sour cream, avocado, or crushed tortilla chips for extra flavor and crunch.

Nutrition