Description
This hearty Pumpkin Chili combines ground turkey or beef with fire-roasted tomatoes, pumpkin puree, and a blend of warming spices for a comforting and nutritious meal perfect for fall. Designed for slow cooker or stovetop preparation, it’s an easy-to-make chili packed with flavor and wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 teaspoons minced or pressed garlic (about 2 large cloves or 4 small cloves)
- 2 lbs. ground turkey or ground beef
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup frozen corn kernels (do not thaw)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, not drained
- 1 (15 ounce) can pumpkin puree
- 1 (8 ounce) can tomato sauce
- ½ cup chicken broth or beef broth (plus extra to thin, if necessary)
Spices and Seasonings
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 tablespoon brown sugar (or reduce to 1 teaspoon for less sweetness)
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional: increase for spicier chili or omit for mild)
Optional Toppings
- Cornbread
- Corn chips
- Cheese
- Sour cream
- Sliced green onions or chives
- Cilantro
- Avocado
- Diced red onion
Instructions
- Heat oil and sauté aromatics: In a large skillet or saucepan over medium heat, warm the olive oil. Add the diced onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-5 minutes.
- Brown the meat: Add the ground turkey or beef to the pan with the onions and garlic. Cook, breaking apart with a spoon until fully browned and no longer pink, about 7-10 minutes. Drain excess fat if necessary.
- Combine ingredients in slow cooker or pot: Transfer the cooked meat and aromatics to a slow cooker or continue in the same pot if using stovetop. Add the drained pinto beans, frozen corn kernels, fire-roasted diced tomatoes (with juice), pumpkin puree, tomato sauce, and chicken or beef broth.
- Add spices and seasonings: Stir in chili powder, cumin, brown sugar, salt, pepper, and cayenne pepper. Mix thoroughly until all ingredients are well combined.
- Cook the chili: If using a slow cooker, cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is thick and flavors melded. For stovetop method, bring the mixture to a simmer over medium heat, then reduce heat to low and cook, covered, for about 1.5 hours, stirring occasionally. Add extra broth if the chili becomes too thick.
- Adjust seasoning and serve: Taste and adjust salt, pepper, or cayenne as desired. Serve hot with optional toppings such as cornbread, corn chips, cheese, sour cream, sliced green onions, cilantro, avocado, or diced red onion for added flavor and texture.
Notes
- This chili works well both in a slow cooker or on the stovetop, providing flexible cooking options.
- Using fire-roasted tomatoes adds a smoky depth to the chili’s flavor.
- Adjust the amount of cayenne pepper to control the heat level.
- Add extra broth during cooking if you prefer a thinner chili consistency.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 249 kcal
- Sugar: 6 g
- Sodium: 831 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 67 mg
