Pumpkin Chili
Cozy up with a bowl of hearty and flavorful Pumpkin Chili, a unique twist on a classic comfort food that’s perfect for fall! This recipe combines the rich, velvety sweetness of unsweetened pumpkin puree with the bold, smoky spices of chili powder, cumin, and smoked paprika, creating a deeply satisfying dish with a hint of autumnal warmth from ground cinnamon. Packed with protein and fiber from black beans, kidney beans, and your choice of ground beef or turkey, this one-pot wonder is as nourishing as it is delicious. Ready in just an hour, it’s the ultimate wholesome, easy weeknight dinner. Serve it piping hot, topped with fresh cilantro, tangy sour cream, or melty shredded cheddar cheese, and pair it with crusty bread or tortilla chips for a comforting meal your whole family will love. Perfect for chilly evenings, potlucks, or meal prep, this pumpkin chili brings a touch of seasonal magic to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 15-ounce can diced tomatoes (with juices)
- 1 15-ounce can pumpkin puree (unsweetened)
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 cup vegetable broth (or chicken broth)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream or Greek yogurt (optional, for topping)
- 0.5 cup shredded cheddar cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the ground beef or turkey to the pot and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat if needed.
Stir in the diced tomatoes (with juices), pumpkin puree, black beans, kidney beans, and vegetable broth.
Add the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, black pepper, and red pepper flakes (if using). Stir until everything is well combined.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Add more salt, pepper, or spices to suit your preferences.
Serve the pumpkin chili hot, garnished with fresh cilantro and optional toppings like sour cream, Greek yogurt, or shredded cheddar cheese.
Enjoy this warm and comforting bowl of chili with your favorite crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
3037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 41.7 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1221 mg | 94% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 7162 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
