pumpkin chili

Creamy White Bean and Turkey Pumpkin chili is fall comfort food at its best.  A hearty creamy turkey chili you can make with canned pumpkin puree and cannellini beans. 

Creamy White Bean and Turkey Pumpkin Chili

olive oil

onion (finely chopped (1 cup))

carrots (finely chopped (1- 1 1/2cups))

celery (finely chopped)

garlic (finely chopped)

coriander

paprika

cumin

red chili

black pepper

turkey thigh

thyme

unsweetened pumpkin purée

cannellini beans, drained

low-sodium chicken or vegetable broth

Kosher salt

heavy whipping cream

Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.

Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.

Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 25 minutes, adjusting the heat so it doesn't boil.

Remove from the heat and stir in the cream. Taste and adjust the seasoning, if needed. Serve in bowls.

Dutch Oven Pumpkin Chili is the epitome of fall with the classic chili ingredients but the addition of nutritious pumpkin and warming spices.

Dutch Oven Pumpkin Chili

lbs ground sausage

onion (diced)

bell peppers (diced (green yellow, and red))

1¼ oz chili mix (packet)

salt (+/-,

½ tsp pepper (+/-,

granulated garlic ((3 tsp fresh))

tsp cumin

tbsp pumpkin pie spice

tomato sauce

oz diced tomatoes with green chilies (do not drain)

green chilies (do not drain)

tbsp brown sugar (+/-,

29 oz pumpkin puree (not pie filling)

cilantro (chopped)

oz black beans (do not drain)

oz white beans (do not drain)

cilantro

cheddar cheese

jalapeños

sour cream

Heat the Dutch oven over medium hight heat.

Once hot, add the oil and crumble in the sausage, cook 3 minutes, stirring.

Add the onions and bell peppers, cook 3 minutes, stirring frequently.

Drain any excess renderings.

Sprinkle in the chili mix, salt, pepper, garlic, cumin, and pumpkin pie spice, stir well to completely combine.

Remove from the heat and pour in the tomato sauce, stir.

Stir in the diced tomatoes, green chilies, brown sugar, and pumpkin; stir to combine.

Return to heat.

Bring to a simmer, taste for seasoning.

Add the cilantro and beans, stir gently.

Bring to a high simmer, stirring frequently.

Reduce heat to medium-low, cover, and simmer for an hour, stirring occasionally.

Serve with the optional garnishes and enjoy.

Pumpkin chili is hearty but light and packed with fiber and other nutrients. It&#39;s the perfect warm and cozy bowl of fall flavors.

Easy Pumpkin Chili

garlic (0.16)

onion

olive oil (0.32)

beef (5.35)

kidney beans, drained (0.59)

15 tomatoes (0.69)

15 ounces. can pumpkin purée (1.05)

tomato paste (5 Tbsp) (0.25)

water (0.00)

Tbsp chili powder (0.30)

tsp smoked paprika (0.05)

tsp ground cumin (0.05)

garlic powder (0.02)

onion powder (0.03)

tsp black pepper (0.02)

salt (0.02)

Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).

Add the ground beef and continue to cook until the beef is browned and cooked through.

Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.

Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occastionally. Allow the chili to simmer for 30 minutes.

After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

We love this amazing Pumpkin Chili Recipe! Zesty earthy chili made with pumpkin pure for an unexpected richness that beats tomatoes.

Pumpkin Chili

ground pork, (or ground chicken)

onion,

red bell pepper, (seeded and chopped)

garlic cloves, (minced)

chipotle peppers in adobo sauce, (chopped)

100% pure pumpkin puree ((1 can))

hard cider, (gluten-free (12-ounce bottles))

kidney beans, (drained (15-ounce cans))

chicken broth

chili powder

salt

cinnamon

bay leaves

Optional Toppings: sour cream, (cilantro, red onion)

Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.

Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.

Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if deserved.

This hearty beanless chili is a crowd-pleaser and it just happens to also be Whole30-friendly! The pumpkin adds a touch of sweetness, fiber, and vitamin A and it’s a great way to sneak more veggies into your diet.

Slow-Cooker Pumpkin Chili

Tbsp cooking fat

yellow onion (about 1 large onion)

green bell pepper, diced

garlic,

beef

tomatoes

tomato paste

pumpkin puree

oregano

Tbsp. chili powder (plus more to taste)

sea salt

cayenne (for heat)

Heat a large pot or Dutch oven over medium-high heat. Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.

Add the garlic and cook an additional 30 seconds or until fragrant.

Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.

Transfer meat mixture to the slow cooker.

Add remaining ingredients (diced tomatoes through black pepper) and stir. See note below about using more broth with this option. 

Set heat to LOW and cook for 6-7 hours or on HIGH for 3-4 hours. Serve with desired toppings.

Slow Cooker Directions:

Select &#8216;Saute&#8217; on the Instant Pot. Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.

Add remaining ingredients (diced tomatoes through black pepper) and stir.

Stir, lock lid into place and set vent valve to &#8216;Sealing&#8217; position.

Select &#8216;Manual&#8217; or &#8216;High Pressure&#8217; setting and cook for 12 minutes. Allow for 10-15 minutes of natural pressure release before flipping the steam release valve to release the remaining steam.

Taste and season with salt and pepper, to taste.

Serve with additional toppings, as desired.

Instant Pot Directions: 

This chili stays on repeat in my house, year after year! I use ground turkey in place of the beef (personal preference) and I always add a can of kidney beans! We are bean lovers! This always hits the spot and is so filling. The pumpkin addition is a great way to add extra fiber and vitamins.

This easy one-pot paleo pumpkin chili can be made with beef or your favorite ground meat and can be ready in just 30 minutes! It's a hearty, comforting, healthy and Whole30 compliant meal that everyone will love, even the kids!

Easy Pumpkin Chili {Paleo, Whole30}

lb grass fed ground beef

lb pork

Sea salt and black pepper

tbsp avocado oil (or olive oil, to brown the meat)

green bell pepper (diced)

garlic (minced)

jalapeno pepper (minced)

sea salt (adjust to taste)

28 oz can crushed tomatoes

tsp chili powder

tsp smoked paprika

tsp chipotle powder (*1/2 tsp if you want more spice)

tsp pumpkin spice (or cinnamon, if preferred)

Chopped fresh cilantro (for garnish)

Heat a duch oven over medium high heat and add coconut oil.  Add the beef and pork, sprinkle with sea salt and pepper, and use a spoon to break up lumps to evenly brown.

Once 2/3 done, drain some fat if you like (not all) and add the onions and peppers. Stir and continue to cook 2 minutes or until beef is browned and onions and pepper start to soften.  Do not drain any more fat.  Add garlic and jalapeño, stir, and cook another minute.

Lower the heat and add the crushed tomatoes, diced tomatoes, pumpkin, 1/2 tsp salt and all spices.  Stir to combine well, then raise heat to bring to a boil. Once bubbling, lower heat to a slow simmer, cover, and allow to simmer for at least 15 minutes (and up to 45) to combine flavors.  The flavor will only get better the longer this chili simmers, which makes it great for leftovers too.

Garnish with cilantro, sliced avocado, red onion and Kite Hill sour cream, if desired, to serve. Store leftovers covered in the refrigerator for up to 4 days.

Stovetop directions:

Brown the beef and cook the onions, peppers and garlic as directed, then transfer to your slow cooker and add remaining ingredients.  Cook on low for 4 hours.

Slow cooker directions:

This recipe for Pumpkin Chili is incredible. Serve it to your guest and listen to them compliment you all night long.

green pepper (chopped)

can 100% pure pumpkin

can tomatoes and green chilis

can chili beans, undrained

can black beans, undrained

14.5 ounce can diced tomatoes, undrained

water

garlic

ginger

allspice

nutmeg

Brown ground beef, onion and green pepper in a large pot on top of the stove. Drain.

Add remaining ingredients and simmer 30 to 45 minutes. If too thick add a little more water.

Serve with a dollop of sour cream and your favorite shredded cheese on top.

I love making chili the day before I need it. It gets better with time! Don't miss the notes section for tips on adapting this for vegan or paleo diets. (It's SO EASY!)

BEST EVER Pumpkin Chili (Gluten &amp; Dairy Free)

olive oil.

lb. ground beef*

green pepper, diced

onion, diced

Tablespoon chili powder

Tablespoon cumin

garlic powder

onion powder

Optional, chili powder

(15 oz) can pumpkin puree (NOT pie filling)

(15 oz) can pinto beans, not drained

(15 oz) can black beans,

(28 oz) can diced tomatoes, not drained (I like fire-roasted)

chopped cilantro, sliced green onions

Brown The Meat

In a large Dutch oven or soup pot, brown ground beef over medium heat with pepper, onion, and a drizzle of olive oil.

Add Chili Seasonings

As the meat and veggies are cooking, sprinkle over chili powder, cumin, garlic powder, onion, powder, smoked paprika an/or chipotle chili powder (if using), and salt. 

Add Pumpkin, Beans &amp; Tomatoes

When the meat is cooked through and the veggies are tender (10-15 minutes), add pumpkin puree, undrained beans, and the tomatoes with their juice to the pan.

Cover and simmer

Garnish

Sprinkle with chopped cilantro, sour cream, diced avocado, cheese or dairy-free cheese, as desired!

Store

Keep leftovers covered in the refrigerator 5-7 days, or in the freezer up to 2 months. 

It truly was the best chili ever! Was it the best pumpkin chili I've ever had? Yes! But it was also the best chili I've had in general. It was perfect. Simple, yet flavorful. I used turkey instead of beef and added some shredded havarti cheese on top. Delicious!

I made this recipe last night and it was a huge hit! It was so easy and quick to make. We loved it and will definitely make it again! It went really well with corn muffins. Next time I may try adding fresh corn in the chili!  💗

Just made this, it was pretty good but it was a bit bland. Might not be the recipe, maybe my chili powder is weak. Next time I think I'll double the seasoning and maybe add some chipotle or smoked paprika.

Very good! Made it with ground turkey to make it healthier. Thanks for the recipe!

I served this for my bunco group.  So quick and easy to make the day before.  I used Impossible burger instead of meat as we have a couple of vegetarians in our group.  The spices are perfect, not too much heat and lots of flavor.  Everyone LOVED it.  I followed the recipe exactly except Instead of a 30oz can of diced tomatoes I used one 15oz can of fire roasted diced tomatoes and 1 15oz can regular.  Thank you for sharing this wonderful recipe.

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