This pumpkin chili is different but so delicious and really easy to make! It brings a perfect little twist to a classic chili.
As the weather starts to turn a bit colder, there is nothing better than a warming soup, stew or chili. I love this chili recipe because it adds something special with the seasonings and pumpkin puree that wake up the taste buds. It is also bean free, which some people prefer.
What You’ll Need:
- ground turkey
- pure pumpkin
- crushed tomatoes
- vegetable broth
- onion
- bell pepper
- garlic
- spices – salt, pepper, cumin, chill powder, paprika, pumpkin pie spice
Making the Recipe:
I recommend getting all of the prep work out of the way first.
Start by dicing the onion and bell pepper and mincing the garlic.
Next, you will brown the ground turkey in a large stock pot or Dutch oven. This typically takes 7-10 minutes.
After the ground turkey is cooked through, add the diced onion and bell pepper to the pot and cook them until they are tender, about 3-5 minutes. Once that’s done, add the minced garlic. Stir it in well and cook another minute.
You’ll want to add in the spices next, so that they get well incorporated into the meat and vegetables before adding in the liquids. Let all of those tasty spices and aromas soak in for a few minutes until they are fragrant.
Now, you can add in the crushed tomatoes and the pumpkin. Give it all a good stir, bring it to a boil and then simmer it for about 15 minutes.
If you are feeling ambitious, you could cook some gluten free cornbread while the chili simmers. The chili can stay simmering while the cornbread cooks.
Serve the chili with your favorite toppings. Avocado, sour cream, cheddar cheese, banana peppers or jalapenos make great additions to the chili. You can serve them tableside, so people can pick what they like!
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Easy Pumpkin Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: main dish
- Method: stovetop
- Diet: Gluten Free
Description
This pumpkin chili is different but so delicious and really easy to make! It brings a perfect little twist to a classic chili.
Ingredients
- 2 lb. ground turkey
- 1 tbsp. avocado oil (optional for browning the meat)
- 1 cup diced bell pepper (1 pepper)
- 1 cup onion, diced
- 1–2 cloves garlic, minced
- 2 Tbsp. pumpkin pie spice
- 1 Tbsp. ground chili powder
- 1 Tbsp. ground cumin
- 1 tsp. paprika
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 1 15-oz. can pumpkin (just pumpkin)
- 1 28-oz. can crushed tomatoes
- 2 cups vegetable broth
Instructions
- Dice the onion and the bell pepper. Mince the garlic.
- Heat a large stock pot or Dutch oven over medium-high heat. Add the oil to keep the meat from sticking to the pan, if needed. Brown the ground turkey for about 7-10 minutes, until no longer pink.
- Add the onion and bell pepper to the meat and cook it until tender, about 3-5 minutes. The, add the garlic for another minute.
- Stir in the spices and cook another 1-2 minutes, until fragrant.
- Add the tomatoes and pumpkin to the chili. Bring it to a boil and simmer it for 10-15 minutes.
Notes
- Serve with your favorite toppings: avocado, sour cream, cheese, banana peppers or jalapeno peppers, etc.. Use non-dairy sour cream or cheese if eating dairy free.
- Make some gluten free cornbread as a side dish for the chili. I love to serve that with a little whipped butter with some cinnamon and honey.
- If you want to make this chili vegan or vegetarian, skip the meat and add in 2 cans of beans instead.