Friends, my obsession with pumpkins is real–so much so that I actually found a pumpkin chili recipe from food blogger Erin Lives Whole that is the best chili I’ve ever made! The pumpkin flavor is subtle, but it’s definitely there and completely redefines why chili is the perfect fall supper.
Erin has written this recipe to be made on the stove top or in the Instant Pot. I made it on the stove top and that’s what I’m sharing here. I doubled nearly all of her quantities (but not all, see below for my notes) to ensure that we’d have leftovers for the week (it’s really that good!).
What You Need
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 jalapeno, seeded and diced
- 1 green pepper, chopped (I left this out because my family doesn’t love green peppers)
- 3 cloves garlic, minced
- 1 pound ground turkey
- 1 15 ounce can pumpkin puree
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 14 ounce can diced tomatoes
- 1 6 ounce can tomato paste
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 2 tsp pumpkin pie spice
- 2 teaspoons salt
- 1 teaspoon pepper
- Pinch of cayenne (optional)
- 3 cups chicken broth (didn’t double this when I increased the recipe for my crew…3 cups was just enough)
What You Do
- Heat large saucepan or dutch oven on stove. Add olive oil when warm.
- Add in onion, jalapeno, and pepper and let saute for a few minutes until slightly soft.
- Add in garlic and let cook for one more minute.
- Add in ground turkey, breaking it up and cooking until no longer pink.
- Reduce heat to medium-low and stir in your pumpkin, beans, diced tomatoes, and tomato paste.
- Mix all spices in a little bowl and then add into your chili mixture.
- Pour in three cups of chicken broth.
- Let simmer for one hour over low heat.
- Serve! Add cheese, avocado, Greek yogurt, jalapenos, or any other toppings you desire.
Please let me know if you make this! I can’t wait to recruit others to the pumpkin chili bandwagon. Have a super week!