Looking for an easy pumpkin chili recipe? Look no further. This recipe is easy to make and is a filling meal with a hint of our favorite fall flavor.
Oh, Chili. How I love a nice big bowl of your hearty flavors, and to think you just got better by adding some of my favorite fall ingredient: pumpkin!
I love this recipe because whether you use homemade pumpkin puree or canned, the thickness and taste are delicious. You can use beef or turkey for this recipe, or make it completely vegetarian by omitting the meat and adding two extra cans of beans.
Believe it or not, I introduced this recipe on a whim, not knowing if my family would actually eat it. I thought, worse-case scenario, I’m stuck with a lot of delicious chili for lunch myself. Either way, it was a win-win, right?
Well, every member of my family ate it! And that is a miracle in itself! If you struggle with adding variety to your family’s meals, you know what I’m talking about.
Have you tried pumpkin chili before? How did your family like it?
- 2 tablespoons oil
- 1 medium onion, finely chopped
- 1½ pounds ground turkey
- 2 cloves garlic, minced (or grated)
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon salt
- 2 15-ounce cans tomato sauce
- 15 ounces fresh or canned pumpkin puree
- In a large pot over medium-high heat, heat the oil. Add the onion, and stir for 2 to 3 minutes until it begins to look translucent.
- Add in the turkey, garlic, and seasonings. Brown the meat with the seasonings and onion for about 7 minutes, making sure all of the meat is cooked through and broken up into smaller pieces.
- Add the tomato sauce and pumpkin puree to the pot, and let it simmer on low for about 30 minutes.
- Turn off the heat, let it sit for about 5 minutes while you set the table or get your plates ready, and serve.