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Pumpkin Chili

Cozy Pumpkin Chili for Heartwarming Fall Gatherings

Enjoy a nourishing and hearty Pumpkin Chili that's perfect for fall gatherings, combining smoky, sweet, and spicy flavors for a warm and comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 can Canned Pumpkin Puree Adds body and subtle sweetness; essential for that creamy texture.
  • 1 lb Ground Turkey or Chicken Sausage Provides lean protein; swap for plant-based protein if going vegan.
  • 1 can Beans (Black or Kidney) Adds fiber and heartiness; substitute with lentils for a twist.
  • 1 Onion Enhances flavor through sautéing; red onion can offer a milder taste.
  • 1 Bell Peppers (red or green) Contributes sweetness and depth; can use other peppers.
  • 3 cloves Garlic Adds aromatic flavor; fresh recommended.
For Flavor
  • 2 tbsp Chili Powder Provides warmth and depth; adjust to spice preference.
  • 1 tsp Cumin Adds earthiness; can be omitted for milder flavor.
  • to taste Salt Enhances overall flavor; tweak to taste.
  • to taste Pepper Enhances overall flavor; tweak to taste.
For Simmering
  • 4 cups Vegetable Broth Provides liquid for simmering; chicken broth works too.
Optional Toppings
  • 1 Avocado Adds creaminess and fresh touch; perfect for garnish.
  • 1 cup Sour Cream Offers richness; use a vegan alternative if needed.
  • 1 tbsp Fresh Cilantro Adds brightness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Pumpkin Chili
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add diced onions, minced garlic, and chopped bell peppers, sautéing for 5-7 minutes until they soften and become fragrant.
  2. Stir in your choice of ground turkey or chicken sausage. Cook for approximately 5-7 minutes, breaking it apart until browned and fully cooked through.
  3. Incorporate the canned pumpkin puree, drained beans, chili powder, cumin, salt, and pepper. Stir until well combined.
  4. Pour in the vegetable broth, stir, increase heat to bring to a steady simmer, then reduce to low and cook uncovered for 30-45 minutes.
  5. After simmering, remove from heat and let the Chili sit uncovered for 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This chili is perfect for meal prep. Make a big batch and store it in airtight containers for up to a week in the fridge or freeze portions for up to 3 months.

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