Pumpkin Chili Mexicana
Warm up your dinner table with the bold and hearty flavors of Pumpkin Chili Mexicana! This unique twist on classic chili combines the earthy sweetness of pumpkin purée with the smoky spice of chili powder, cumin, and paprika for a comforting dish that bursts with Mexican-inspired flair. Packed with protein-rich black beans, kidney beans, and your choice of ground beef or turkey, this recipe is a wholesome, one-pot meal perfect for chilly evenings. The vibrant addition of corn kernels, bell peppers, and fresh lime juice adds layers of texture and brightness, making each bite irresistibly satisfying. Ready in just one hour and perfect for a crowd, this savory pumpkin chili is ideal for meal prepping or serving at fall gatherings. Don’t forget to finish it with a sprinkle of fresh cilantro and a wedge of lime for an extra pop of flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large bell pepper, diced
- 1 pound ground beef or ground turkey
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces pumpkin purée (not pumpkin pie filling)
- 2 cups chicken or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels
- 1 large lime, cut into wedges
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and diced bell pepper, and cook for another 2 minutes.
Add the ground beef or turkey to the pot and cook, breaking it apart with a wooden spoon, until browned and no longer pink (about 5-7 minutes).
Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Cook the spices for 1 minute to release their aroma.
Add the canned diced tomatoes, black beans, kidney beans, pumpkin purée, and chicken or vegetable broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Add the frozen corn kernels and continue to cook for another 5 minutes, or until the corn is heated through.
Taste the chili and adjust the seasoning with additional salt or spices if needed.
Serve hot, garnished with chopped fresh cilantro and a wedge of lime for a burst of brightness.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 7008 mg | 305% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 95.7 g | 342% | |
| Total Sugars | 72.0 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 8009 mg | 170% | |
*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.
