Pumpkin Chili

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When the weather starts to cool off, many people think of pumpkins and chili. This Pumpkin Chili combines the best of both worlds in a hearty, comforting dish that is unique and delicious! 

Pumpkin Chili - Cooking With Fudge

CAN YOU ADD PUMPKIN TO CHILI?

While you might not immediately think of pumpkin when chili comes to mind, I can assure you that you will love this flavor combination! The pumpkin adds some subtle sweetness, and the cinnamon adds some nice warmth and depth to the flavor profile.

ALL ABOUT THIS PUMPKIN CHILI

There is nothing better than a warm bowl of chili on a cold day! Your family will love the unexpected surprise

Pumpkin Chili - Cooking With Fudge

WHAT YOU NEED TO MAKE PUMPKIN CHILI

EQUIPMENT

  • Knife
  • Cutting board
  • Stock pot
  • Colander or strainer
  • Spoon

INGREDIENTS

  • Cooking spray: My “go to” cooking spray is avocado oil spray. I like using it because of its high smoke point. You can use any type of cooking spray you have.
  • Ground turkey: I chose ground turkey for this chili because it is a milder option to really let the pumpkin flavor shine. You could also use ground chicken or ground beef in this recipe.
  • Onion: I used a white onion, but you can use any type of onion you have on hand. Red, white, yellow… all of these options will work great!
  • Garlic: I used freshly minced garlic in this recipe. If you don’t have fresh garlic, don’t worry! Jarred minced garlic or garlic powder will work perfectly.
  • Diced tomatoes: I used plain canned diced tomatoes, or you can even use fresh tomatoes. If you want some extra heat, you could use fire roasted tomatoes.
  • Beans: I chose cannellini beans for this recipe as they are more mild in flavor. You could also use pinto beans, kidney beans, or black beans.
  • Pumpkin puree: This one is pretty self-explanatory! Make sure you don’t accidentally get pumpkin pie filling!
  • Chicken stock: The chicken stock will help thin out the chili as needed. You can also use beef stock or vegetable stock if you prefer.
  • Seasonings: I use salt, pepper, cumin, chili powder, and cinnamon. If you prefer a more mild-tasting chili, you could omit the chili powder.

HOW TO MAKE PUMPKIN CHILI

While this chili tastes like it has been cooking all day, it actually comes together in about 30 minutes, which is so helpful on a busy night! Let’s dive right in…

INSTRUCTIONS

  • Use your knife and cutting board to dice the onion and mince the garlic.
  • In a stock pot over medium heat, brown the ground turkey.
  • When the ground turkey has cooked through, use a colander or strainer to drain off the excess fat.
  • In the same stock pot over medium heat, sauté the onion for 3-4 minutes until it becomes soft and translucent.
  • Add the garlic and stir for another minute.
  • Season with salt and pepper.
  • Return the ground turkey back to the stock pot.
  • Add the diced tomatoes, pumpkin puree, and stock.
  • Stir until well combined.
  • Season with cumin, chili powder, and cinnamon.
  • Let it simmer for about 20 minutes.
  • Top with plain Greek yogurt or sour cream, pumpkin seeds, and/or pomegranate seeds.

WHAT TO SERVE WITH PUMPKIN CHILI

This chili is delicious served alongside fresh biscuits or bread. A simple green salad would be another great option.

STORAGE, FREEZING, AND REHEATING INSTRUCTIONS

Pumpkin Chili is easy to store, freeze, and reheat. Here are some simple tips…

STORING AND REHEATING

Leftover chili can be stored in the refrigerator for up to five days and then reheated in the microwave or on the stove. When reheating, you may want to add a splash of stock or water if the chili seems too thick for your preference.

FREEZING AND REHEATING

This chili can also be frozen! It freezes really well in a freezer bag or container. The night before I’m wanting to use it, I’ll put it in the refrigerator to thaw. Then the following day, I’ll reheat it in a stock pot, making sure to add a splash of stock or water if it needs to be thinned out a bit.

Pumpkin Chili - Cooking With Fudge

NUTRITIONAL INFORMATION

This Pumpkin Chili makes 8 servings at 1 cup each. Each serving comes out to 88 calories, 3 WW Green SmartPoints®, 0 WW Blue SmartPoints®, and 0 WW Purple SmartPoints®.

MORE SOUP RECIPES

Looking for more soup recipes? I’ve got you covered!

If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.

Pumpkin Chili - Cooking With Fudge

Pumpkin Chili - Cooking With Fudge

Pumpkin Chili

When the weather starts to cool off, many people think of pumpkins and chili. This Pumpkin Chili combines the best of both worlds in a hearty, comforting dish that is unique and delicious! 
Course: Main Course, Soup
Cuisine: American
Keywords: Chili, Pumpkin
Servings: 8 servings
Calories: 88kcal
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
5 from 10 votes
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Adjustable Servings: 8 servings

Equipment

  • Knife
  • Cutting board
  • Stock pot
  • Colander or strainer
  • Spoon

Ingredients

  • cooking spray
  • 1 pound ground turkey
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 cans (14.5 ounces each) diced tomatoes
  • 2 cans (15.5 ounces each) cannellini beans
  • 1 can (15 ounces) pumpkin puree
  • 1 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 tablespoon cumin
  • 1/2 tablespoon chili powder
  • 1 tablespoon cinnamon

Instructions

  • Use a knife and cutting board to dice the onion and mince the garlic.
  • In a stock pot over medium heat, brown the ground turkey.
  • When the ground turkey has cooked through, use a colander or strainer to drain off the excess fat.
  • In the same stock pot over medium heat, sauté the onion for 3-4 minutes until it becomes soft and translucent.
  • Add the garlic and stir for another minute.
  • Season with salt and pepper.
  • Return the ground turkey back to the stock pot.
  • Add the diced tomatoes, pumpkin puree, and stock.
  • Stir until well combined.
  • Season with cumin, chili powder, and cinnamon.
  • Let it simmer for about 20 minutes.
  • Top with plain Greek yogurt or sour cream, pumpkin seeds, and/or pomegranate seeds.

Notes

This Pumpkin Chili makes 8 servings at 1 cup each. Each serving comes out to 88 calories, 3 WW Green SmartPoints®, 0 WW Blue SmartPoints®, and 0 WW Purple SmartPoints®.

Nutrition

Serving: 1cup | Calories: 88kcal | Carbohydrates: 4g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 227mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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6 Comments

  1. A rainy Saturday lots of football and getting ready for the Braves game it just seemed to be the perfect night for this chili. It did not disappoint my husband and I both loved it. I used ground chicken but otherwise followed the recipe.

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