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Pumpkin Chili
Aubree

Pumpkin Chili

A seasonal spin on a classic meal, this Pumpkin Chili recipe will fill you up on those cool Fall nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Dinner
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 tbsp Olive Oil
  • 1 Medium Yellow Onion Diced
  • 3 Cloves Garlic Minced
  • 1 Bell Pepper (any color) Diced
  • 1 lb Ground Turkey, Beef, or Plant-Based Protein
Spices
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • Pinch of Cayenne Optional
Liquids & Beans
  • 1 150z Can Pumpkin Puree (not pumpkin pie filling)
  • 1 15oz Can Diced Tomatoes (with juices)
  • 1 15oz Can Black Beans Drained & Rinsed
  • 1 15oz Can Kidney Beans Drained & Rinsed
  • 1 1/2 cups Vegetable or Chicken Broth
Optional Add-Ins
  • 1 cup Corn Kernels (fresh, frozen, or canned)
  • 1 tbsp Maple Syrup
  • 1 tbsp Apple Cider Vinegar
Optional Toppings
  • Sliced Avocado
  • Shredded Cheddar Cheese
  • Sour Cream or Yogurt
  • Crushed Tortilla Chips or Cornbread Croutons
  • Chopped Cilantro

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Pot
  • 1 Wooden Spoon or Spatula
  • 1 Cutting Board & Knife
  • Can Opener
  • Measuring Spoons & Cups

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper. Cook for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
  2. Add ground turkey (or beef/plant-based meat) to the pot. Cook until browned, breaking it up with a spoon.
  3. Stir in chili powder, cumin, paprika, cinnamon, salt, pepper, and cayenne. Cook for 1–2 minutes to bloom the spices.
  4. Stir in pumpkin purée, diced tomatoes, beans, broth, corn (if using), maple syrup, and apple cider vinegar. Mix well.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 20–30 minutes, stirring occasionally.
  6. Taste and adjust seasoning as needed. Add more salt, spice, or a splash of vinegar for brightness.
  7. Ladle into bowls and top with your favorite garnishes. Enjoy with warm cornbread or a side salad.

Notes

Storage Suggestions

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
  • Meal Prep Tip: Freeze in individual containers for easy grab-and-go lunches.

Ingredient Alternatives

Ingredient Alternatives & Notes
Ground turkey/beef Lentils, black beans, or plant-based crumbles for a vegan version
Pumpkin purée Mashed sweet potato or butternut squash purée
Bell pepper Zucchini, carrots, or omit for picky eaters
Onion & garlic Use onion powder and garlic powder for a milder flavor
Broth Use low-sodium broth or water with bouillon
Spices Adjust to taste or use a pre-made chili seasoning blend
Toppings Use dairy-free options or skip for simpler prep