Pumpkin Chili

This cozy autumn chili is a comforting, flavor-packed bowl of goodness that balances smoky, savory, and subtly sweet notes. Tender beans and hearty protein form a rich base, while creamy pumpkin purée supports your overall wellness while adding depth and a velvety texture that keeps each bite smooth and satisfying. The addition of pumpkin pie spice brings a gentle warmth and aromatic complexity, melding beautifully with chili powder, cumin, and smoked paprika without ever feeling sweet or dessert-like.

Onions and bell peppers sautéed with garlic create a fragrant foundation, while the pumpkin enriches the chili, giving it body and subtle natural sweetness. The combination of black beans and kidney beans adds hearty texture, and if using turkey or beef, the meat contributes a savory, filling element; plant-based alternatives like lentils or tempeh work equally well, making this chili versatile for any dietary preference.

A splash of apple cider vinegar or lime juice brightens the flavors, balancing the richness, while optional garnishes—like toasted pepitas, fresh herbs, creamy cashew yogurt, or diced avocado—add texture, freshness, and a touch of indulgence.

Simmering slowly allows the flavors to meld, creating a comforting, autumnal aroma that fills the kitchen. Perfect for weeknight dinners, meal prep, or a warming fall lunch, this chili is hearty, wholesome, and layered with flavor—truly a bowlful of seasonal comfort.

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Pumpkin Chili

Yield: 6

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

• Base:
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 pound lean ground turkey or beef (or sub 2 cups cooked lentils or crumbled tempeh for vegetarian)
• Spices:
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp pumpkin pie spice
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional, to taste)
• Sea salt and black pepper, to taste
• Main Ingredients:
• 2 (15-ounce) cans diced fire roasted tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1½ cups pumpkin purée (fresh or canned, not pumpkin pie filling)
• 3 cups low-sodium broth (vegetable or chicken)
• 1-2 tbsp tomato paste
• 1 tsp apple cider vinegar or lime juice (optional, for brightness)
• Optional Garnishes:
• Toasted pepitas (pumpkin seeds)
• Chopped cilantro or parsley
• Diced avocado
• Greek yogurt or cashew cream
• Grated cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook for 4–5 minutes, until softened. Add garlic and cook 30 seconds more.
2. Add the protein:
3. Stir in ground turkey (or plant-based alternative). Cook until browned, about 5–7 minutes, breaking up the meat as it cooks.
4. Sprinkle in chili powder, cumin, pumpkin pie spice, smoked paprika, cayenne, salt, and pepper. Stir to coat everything in the warm, aromatic spices.
5. Stir in tomatoes, both beans, pumpkin purée, broth, and tomato paste. Bring to a gentle simmer.
6. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and fragrant. Add a splash more broth if needed.
7. Taste and adjust seasoning — add more salt, chili powder, or a dash of vinegar/lime juice for brightness. Serve hot, topped with garnishes of choice.

Notes

• If your spice blend contains cloves or nutmeg prominently, start with ¾ teaspoon instead of a full teaspoon, then taste and adjust.
• This chili tastes even better the next day, once the flavors deepen.

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