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Pumpkin Chili

Looking for a fall-inspired recipe you’ll want to make again and again and again? You’re in luck because this pumpkin chili is all that and more. Great with both ground beef and ground turkey, this is sure to be a family favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American
Servings 8

Ingredients
  

  • olive oil spray
  • 2 cups onion chopped
  • 2 medium poblano peppers seeded and chopped
  • 2 tsp or 4 cloves garlic, minced
  • 1 lb ground turkey
  • 3 cups chicken broth
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 28 oz can fire roasted tomatoes
  • 2 14.5 oz can beans (kidney, pinto, great northern, cannellini, etc)
  • 1 14.5 oz can pumpkin purée

Instructions
 

  • Add 3-4 sprays of olive oil to a large pot and heat over medium-high heat. Add onion and poblano; sauté 5 minutes, stirring often.
  • Add the garlic; sauté 1 minute.
  • Add the turkey; cook until the turkey is no longer pink, breaking up with the back of a spoon, about 3 to 4 minutes.
  • Stir in the chicken stock, chili powder, cumin, paprika, salt, tomatoes, beans, and pumpkin. Bring to a boil; partially cover, reduce the heat, and simmer for 20 minutes.
  • Ladle the chili into bowls and enjoy!

Notes

Portion out extras into zip top bags and freeze for another day!
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This recipe is dairy free, wheat free, gluten free, soy free, corn free, and egg free. 
Keyword beans, beef, chili, soup, turkey