This pumpkin chili is packed with protein, fiber, and nutrients. It’s perfect for the fall and tastes even better the next day.
- 1 tablespoon oil (your choice)
- 1 cup chopped onion
- 1 chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 clove garlic, minced
- 1-2 pounds ground turkey or beef
- 1 (14.5 ounces) can of diced tomatoes
- 1 can black beans – drained
- 1 can pinto beans – drained
- 1 can pumpkin puree (not pumpkin pie)
- 1/2 teaspoon smoked papirka
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon ground black pepper
Directions
- Brown Meat. In a large pot, brown ground meat until cooked through.
- Add Veggies & Seasonings. Once the meat is cooked, add the bell pepper, onion, and seasonings. Cook 4-5 minutes to soften the veggies.
- Add Pumpkin, Beans, and tomatoes. When the meat is cooked through and the veggies are tender, add tomatoes, pumpkin puree, and beans to the pot. Stir to combine. (This mixture will be thick! Don’t worry—we’re not done yet!)
- Cover and simmer on medium-low heat for 30-40 minutes, stirring occasionally. If needed, add 1/2-1 cup water or broth (or more) to thin the chili to your desired consistency. Don’t rush this simmering process; it helps the flavor develop.
- Garnish. Serve topped with avocado, cilantro, crushed tortilla chips, cheese, or sour cream (optional).
