Pumpkin Chili

5 from 12 votes

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

Keyword Chili, Pumpkin

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 88kcal

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