Pumpkin Chili
Ingredients
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- 2 tbsp olive oil
- 1 yellow onion – chopped
- 1 red bell pepper – chopped
- 1 jalapeño – seeded and finely chopped
- 4 cloves garlic – minced
- 1 1/2 pounds ground turkey
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 15 ounces pumpkin puree (canned)
- 14 1/2 ounces diced tomatoes (canned)
- 8 ounces tomato sauce (canned)
- 15 ounces black beans (canned) – drained and rinsed
- 15 ounces kidney beans (canned) – drained and rinsed
- 2 cups chicken broth
- sour cream – for serving
- cheddar cheese – shredded (for serving)
- cilantro leaves – for serving
- green onions – thinly sliced (for serving)
Instructions
1. Heat the olive oil in a large heavy pot over medium heat until shimmering.
2. Add the chopped yellow onion, red bell pepper, and jalapeño with the kosher salt; cook, stirring occasionally, until softened and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground turkey and cook, breaking it into small pieces, until no longer pink and lightly browned in spots, 6–8 minutes.
5. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, cayenne pepper, and black pepper; stir and cook to bloom the spices, 1 minute.
6. Stir in the pumpkin puree, diced tomatoes, tomato sauce, the drained and rinsed black beans and kidney beans, and the chicken broth; bring to a steady simmer.
7. Reduce heat to low and simmer uncovered, stirring occasionally, until slightly thickened and flavors meld, 25–30 minutes; it’s ready when a spoon dragged across the bottom leaves a brief trail.
8. Turn off the heat and let rest 5 minutes to settle; adjust seasoning if needed.
9. Ladle into bowls and serve hot with sour cream, cheddar cheese, cilantro leaves, and green onions as desired.
Pumpkin chili blends the hearty, savory depth of classic American chili with the subtle sweetness and silkier body of pumpkin. The puree enriches the broth, giving it a velvety texture that clings to beans and meat without making the dish taste like pie. Expect balanced warmth from chili powder and cumin, gentle smokiness from paprika, and a faint aromatic lift from a pinch of cinnamon and cayenne.
Born from the broader American chili tradition, pumpkin chili emerged as a cool-weather variation that celebrates fall harvests and pantry staples. As canned pumpkin became a year-round grocery standard, cooks began folding it into chili for extra body and nutrition. Over time, it found a loyal following in home kitchens and potlucks, standing alongside regional chili styles as a seasonal favorite.