Description

A hearty and flavorful Pumpkin Chili made with ground turkey or beef, fire-roasted tomatoes, pumpkin puree, and a blend of spices. This comforting dish can be cooked on the stovetop or in a slow cooker, making it perfect for a cozy fall meal. Packed with protein, fiber, and warm spices, it’s a delicious twist on classic chili with a nutritious pumpkin boost.

Ingredients

Units Scale

Main Ingredients

1 tablespoon olive oil
1 small onion, diced
2 teaspoons minced or pressed garlic (about 2 large cloves or 4 small cloves)
2 lbs. ground turkey or ground beef
1 (15 ounce) can pinto beans, drained and rinsed
1 cup frozen corn kernels (no need to thaw)
2 (14.5 ounce) cans fire-roasted diced tomatoes, not drained
1 (15 ounce) can pumpkin puree
1 (8 ounce) can tomato sauce
1/2 cup chicken broth or beef broth (plus extra to thin, if necessary)
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 tablespoon brown sugar (or reduce to 1 teaspoon for less sweetness)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon cayenne (use more for spicy chili, omit for mild)

Optional Toppings

Cornbread
Corn chips
Cheese
Sour cream
Sliced green onions or chives
Cilantro
Avocado
Diced red onion

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Instructions

Prepare the aromatics: Heat 1 tablespoon olive oil in a large skillet or the slow cooker’s sauté setting. Add the diced onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Brown the meat: Add the 2 pounds of ground turkey or beef to the skillet with the onions and garlic. Cook over medium heat, breaking it up with a spoon, until fully browned and no longer pink, about 7-10 minutes. Drain any excess fat if needed.
Combine ingredients: Transfer the browned meat (if using stovetop) into the slow cooker or keep it in the pot if cooking stovetop. Add the pinto beans, frozen corn, fire-roasted diced tomatoes (with juices), pumpkin puree, tomato sauce, and broth. Stir well to combine all ingredients evenly.
Season the chili: Stir in chili powder, cumin, brown sugar, salt, pepper, and cayenne. Mix thoroughly to distribute the spices and flavors evenly throughout the chili.
Cook the chili: For stovetop: bring the chili to a simmer over medium-low heat. Cover and cook, stirring occasionally, for about 90 minutes or until flavors are well blended and chili is thickened to your liking. For slow cooker: cover and cook on low for 6-8 hours or on high for 3-4 hours until thick and flavors melded.
Adjust consistency and seasoning: If the chili is too thick, add a bit more broth to reach desired consistency. Taste and adjust seasonings by adding more salt, pepper, or chili powder if needed.
Serve: Ladle the pumpkin chili into bowls and top with your preferred optional toppings such as cornbread, cheese, sour cream, cilantro, or avocado for extra flavor and texture.

Notes

This chili works perfectly on the stovetop or in a slow cooker, offering flexible cooking options for any kitchen.
The pumpkin puree adds a subtle sweetness and a dose of autumnal nutrition without overpowering the chili’s savory flavors.
Adjust the cayenne pepper according to your preferred spice level, or omit it entirely for a mild version.
Use ground turkey for a leaner chili or ground beef for a richer flavor.
Frozen corn can be added directly without thawing.
If the chili is too thick during cooking, add extra broth to thin it out.

Nutrition

Serving Size: 1 cup
Calories: 249 kcal
Sugar: 6 g
Sodium: 831 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 21 g
Cholesterol: 67 mg