Description
This hearty Pumpkin Chili recipe combines savory ground turkey or beef with the sweetness of pumpkin puree, fire-roasted tomatoes, and a blend of spices. Perfectly suited for fall, it can be conveniently cooked either on the stovetop or in a slow cooker for a comforting, protein-packed meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 teaspoons minced or pressed garlic (about 2 large cloves or 4 small cloves)
- 2 lbs. ground turkey or ground beef
Vegetables & Beans
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup frozen corn kernels (no need to thaw)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, not drained
- 1 (15 ounce) can pumpkin puree
Liquids & Sauces
- 1 (8 ounce) can tomato sauce
- ½ cup chicken broth or beef broth (plus extra to thin, if necessary)
Seasonings
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 tablespoon brown sugar (or reduce to 1 teaspoon for a less-sweet taste)
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper (use more for spicy, or omit for mild chili)
Optional Toppings
- Cornbread
- Corn chips
- Cheese
- Sour cream
- Sliced green onions or chives
- Cilantro
- Avocado
- Diced red onion
Instructions
- Heat the Oil and Sauté Aromatics: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Cook the Meat: Add 2 pounds of ground turkey or beef to the skillet. Cook, breaking it apart with a spoon, until the meat is browned and cooked through, approximately 8-10 minutes. Drain any excess fat if necessary.
- Combine Ingredients: Transfer the cooked meat mixture into your slow cooker or large pot if cooking stovetop. Add pinto beans, frozen corn kernels, fire-roasted diced tomatoes (with juice), pumpkin puree, tomato sauce, and chicken or beef broth.
- Add Seasonings: Stir in chili powder, cumin, brown sugar, salt, pepper, and cayenne pepper. Mix everything thoroughly to combine all the flavors.
- Cook the Chili: If using a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. If cooking on the stovetop, bring chili to a gentle boil, then reduce heat to low and simmer uncovered, stirring occasionally, for about 1.5 hours. Add extra broth if chili becomes too thick.
- Adjust and Serve: Taste and adjust seasonings as needed before serving. Serve hot with optional toppings such as cornbread, cheese, sour cream, or avocado for an added burst of flavor and texture.
Notes
- This recipe is versatile: cook on the stovetop or in a slow cooker depending on your schedule.
- Brown sugar adds a subtle sweetness that complements the pumpkin; adjust according to your taste preference.
- Add more cayenne pepper or omit it entirely to control the spiciness.
- Leftovers store well and flavors improve after a day.
- To make it vegetarian, substitute ground meat with plant-based protein and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 249 kcal
- Sugar: 6 g
- Sodium: 831 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 67 mg
