Pumpkin Chili

Pumpkin Chili

David Venable

This pumpkin chili is heaping with beans and peppers. Notes of chili powder, paprika, and other spices complement its fall flavor profile.

Prep Time: 15 minutes

Serves: 8–10

Ingredients:

  • 2 Tbsp oil
  • 1 onion, chopped (about 1-1/2 cups)
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 2 tsp minced garlic
  • 1 lb ground turkey
  • 3 cups chicken stock
  • 1 14.5-oz can of diced tomatoes
  • 2 cups pumpkin puree
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 2 tsp salt
  • 1/4 cayenne pepper
  • 2 15.5-oz cans of pinto beans, drained and rinsed
  • Shredded cheddar cheese, sour cream, chopped cilantro, and diced avocado for serving

Directions:

In a 5-qt pot, heat the oil on medium heat. Add the onion, yellow and orange peppers, and garlic. Sauté until they start to soften. Add the ground turkey and sauté until cooked thru. Add the chicken stock, tomatoes, pumpkin puree, chili powder, cumin, dried oregano, paprika, salt, cayenne, and beans. Stir together and bring to a simmer. Simmer for 20 minutes. Serve with cheddar cheese, sour cream, cilantro and avocado.

Cook's Notes

Try topping your nachos with this recipe!

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