Is there anything better than whipping up a batch of pumpkin chili when the leaves start to turn and there’s a chill in the air? I remember the first time I made this dish for my family. We gathered around the kitchen, the aroma of spices and roasted veggies filling our home. It was one of those weekends where comfort food was just what we needed. This hearty pumpkin chili quickly became a family favorite, offering the perfect blend of warmth and flavor. It’s not just about the taste, though—it’s that cozy, inviting feeling it brings to the table.
One thing I love about this recipe is its simplicity. You don’t have to be a seasoned chef to make it; it’s as easy as pie, really! Just a bit of chopping, a splash of stirring, and you’ve got yourself a dish that’s not only delicious but healthy too. The sweetness of the pumpkin and sweet potatoes balances beautifully with the smoky chipotle and spices. And let’s talk about the turkey—it’s a lean protein that pairs so well with the other ingredients. Even my picky eaters couldn’t resist a second helping.
This pumpkin chili is also incredibly adaptable. Whether you’re a vegetarian who wants to swap the turkey for more beans, or someone who likes a bit more spice, this dish welcomes your tweaks. It’s perfect for a family dinner, potluck gathering, or even meal prep for the week. So grab your apron and get ready to make a pot of goodness that’s sure to warm your heart and fill your belly. Let’s dive right into this delightful pumpkin chili recipe!
How to Make Pumpkin Chili
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Ingredients:
- 1 large sweet potato (cut into 1/2-inch chunks)
- 2 red bell peppers (diced)
- 3 cloves minced garlic (around 1 tablespoon)
- 1 small yellow onion (diced)
- 2 pounds ground turkey
- 1 1/2 to 2 cups low-sodium chicken broth (or vegetable broth)
- 1 15-ounce can fire-roasted diced tomatoes in their juices
- 1 15-ounce can pumpkin purée
- 1 15-ounce can tomato sauce
- 1 15-ounce can reduced sodium pinto beans (rinsed and drained)
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chipotle chili powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Sliced jalapeño (for serving)
- Chopped avocado, cilantro, red onion, and/or non-dairy plain yogurt (for serving)
Directions:
- In a large pot over medium heat, warm some olive oil. Toss in the diced onion, sweet potato, and bell peppers, along with the minced garlic. Cook them for about 5 to 7 minutes until everything’s nice and soft.
- Add the ground turkey to the pot. Sprinkle in some salt and pepper. Brown the turkey for another 5 to 7 minutes, breaking up any chunks as it cooks.
- Stir in the spices—chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Let them cook for about 30 seconds until they smell fragrant.
- Mix in the pinto beans, pumpkin purée, tomato sauce, and diced tomatoes. Pour in 1 cup of your broth. Bring the mix to a gentle simmer.
- Let the chili simmer uncovered for about 30 minutes. Stir every now and then to make sure it doesn’t stick. Add more broth or water if you like it thinner.
- Near the end, taste your chili. Adjust the seasonings if needed. If you like it hotter, a dash more chipotle chili powder will do the trick. Serve warm with your favorite toppings.
Creative Substitutions to Suit Your Taste
If you’re out of ground turkey, ground chicken or beef can step in without a hitch. For a vegetarian twist, swap the meat for extra beans or lentils. No sweet potatoes? Regular potatoes or butternut squash make great alternatives. Want to skip the fire-roasted tomatoes? Any canned tomatoes will do nicely. Feel free to get creative with what you have on hand!
Best Ways to Store Leftover Pumpkin Chili
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to four days. For longer storage, you can freeze the chili in portioned containers for up to three months. Thaw in the fridge overnight and reheat on the stove or microwave until hot, and you’re ready to enjoy it all over again.
Perfect Pairings for Pumpkin Chili
This chili shines with a side of crusty bread or a crisp green salad. You might like to top it with sliced jalapeños, a dollop of yogurt, or fresh cilantro. A cold beer or a robust red wine makes for an excellent drink pairing. It’s a versatile dish that rounds out any meal beautifully.
Pro Tips for the Perfect Pumpkin Chili
Remember to adjust the thickness of your chili with extra broth or water as needed. For deeper flavor, brown the turkey well. Spices can be adjusted to suit your heat preference—more chipotle chili powder for heat, more cinnamon or nutmeg for warmth. Let the chili sit for a day in the fridge for enhanced flavors before serving.
Seasonal Twists for Pumpkin Chili
Embrace seasonal veggies by adding corn in the summer or kale in the winter for extra nutrients and flavor. In the fall, try stirring in some roasted butternut squash or apples for a sweeter note. This recipe is flexible and can adapt to whatever seasonal produce you have available.
FAQs:
How can I make this pumpkin chili vegetarian?
To make a vegetarian version of this pumpkin chili, simply omit the ground turkey and replace it with more beans or lentils. You could also try using a plant-based meat substitute, which would maintain the texture and heartiness of the dish. Ensure that you use vegetable broth instead of chicken broth to keep it entirely plant-based.
Can I make pumpkin chili in a slow cooker?
Yes, you can make pumpkin chili in a slow cooker! After browning the turkey and sautéing the veggies, transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method is great for busy days when you want to set it and forget it.
What can I use if I don’t have chipotle chili powder?
If you’re out of chipotle chili powder, you can use regular chili powder and add a pinch of smoked paprika for that smoky flavor. Alternatively, a bit of cayenne pepper can add heat, but be cautious with the quantity. Adjust according to your spice tolerance to ensure the chili meets your taste preferences.
Can I add more vegetables to this chili?
Absolutely! This chili is quite forgiving and welcomes additional vegetables. You might add corn, zucchini, or spinach for more colors and nutrients. Just ensure that any additional ingredients are chopped to similar sizes to ensure even cooking. Extra veggies can enhance both flavor and nutritional value.
How spicy is this pumpkin chili?
The spice level in this pumpkin chili is moderate, but it can be adjusted to suit your preference. The chipotle chili powder adds a bit of heat and smokiness, so feel free to reduce or increase this amount based on your tolerance. Taste as you go, especially when adding extra spice, to make it perfect for you and your family.
What are some other toppings I can use?
Aside from the suggested toppings like jalapeños and avocado, you might enjoy shredded cheese, sour cream, or even a sprinkle of lime juice for added zest. Crumbled tortilla chips provide a nice crunch, and a spoonful of salsa can bring a fresh kick. Toppings are a great way to personalize each serving.
Pumpkin Chili
Equipment
- Dutch oven or large soup pot
Ingredients
Chili Ingredients:
- 1 large sweet potato cut into 1/2-inch chunks
- 2 whole red bell peppers diced
- 3 cloves garlic minced
- 1 small yellow onion diced
- 2 pounds ground turkey
- 1.5-2 cups low-sodium chicken broth or vegetable broth
- 1 15-ounce can fire-roasted diced tomatoes in their juices
- 1 15-ounce can pumpkin purée
- 1 15-ounce can tomato sauce
- 1 15-ounce can reduced sodium pinto beans rinsed and drained
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chipotle chili powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For Serving:
- as desired sliced jalapeño for serving
- as desired chopped avocado, cilantro, red onion, and/or non-dairy plain yogurt for serving
Instructions
- In a large soup pot or Dutch oven, warm the olive oil over medium heat. Incorporate the diced onion, sweet potato, both bell peppers, and minced garlic. Sauté these ingredients for approximately 5 to 7 minutes until they become tender.
- Add the ground turkey along with salt and pepper to the pot. Cook this mixture until the turkey is browned, which typically takes about 5 to 7 minutes, ensuring you break apart any larger pieces.
- Once the turkey is browned, introduce the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook for about 30 seconds or until the spices release their aroma.
- Pour in the rinsed pinto beans, pumpkin purée, tomato sauce, fire-roasted diced tomatoes, and 1 cup of chicken broth. Allow the mixture to reach a gentle simmer.
- Let the chili simmer, uncovered, for about 30 minutes, stirring occasionally to prevent sticking. If the chili thickens too much, add additional broth or water to achieve the consistency you prefer.
- At the end of cooking, taste the chili and modify the seasonings as desired. For a spicier and smokier flavor, you can add more chipotle chili powder cautiously. Serve hot with your choice of toppings.
