Pumpkin Chilli
Cozy up with a bowl of hearty Pumpkin Chili, a unique twist on a classic comfort food that’s perfect for cool weather! This flavorful recipe combines the creamy richness of canned pumpkin puree with savory ground beef or turkey, tender black and kidney beans, and vibrant spices like chili powder, cumin, and smoked paprika. A medley of diced tomatoes, bell peppers, and onions adds texture and depth, while a gentle kick of cayenne pepper warms every spoonful. Ready in under an hour, this one-pot wonder is as easy to make as it is satisfying. Serve it piping hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt for a wholesome, protein-packed meal that’s ideal for family dinners, meal prep, or game day feasts. Packed with bold flavors and autumn vibes, this Pumpkin Chili is sure to be your new favorite cold-weather recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 can (15 ounces) canned pumpkin puree
- 1 can (14.5 ounces) canned diced tomatoes
- 1 can (15 ounces) canned black beans, rinsed and drained
- 1 can (15 ounces) canned kidney beans, rinsed and drained
- 1 cup chicken or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- as needed sour cream or Greek yogurt (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper to the pot and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef or ground turkey to the pot. Cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat, if needed.
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the canned pumpkin puree, diced tomatoes (with their juices), rinsed and drained black beans, rinsed and drained kidney beans, and chicken or vegetable broth to the pot. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning, if needed, by adding more salt, pepper, or spices.
Serve the pumpkin chili hot in bowls. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 5648 mg | 246% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 76.2 g | 272% | |
| Total Sugars | 40.7 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 5753 mg | 122% | |
*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.
