Warm up on a cold night with a bowl of this hearty pumpkin chili. A flavorful sauce and lots of veggies makes this recipe extra tasty!
There’s nothing like a bowl of chili to warm up on a cold night. And if you happen to be doing a little bit of fall baking, you might have some pumpkin puree left over – don’t you hate that? What do you do with leftover canned pumpkin? Make this pumpkin chili – it’s the perfect way to use up some leftover pumpkin.
This is a very family friendly chili recipe – it’s not too hot! There is a little kick, but you can increase or decrease the amount of chili powder to your liking. Or add some hot sauce if you like!
Serve this turkey pumpkin chili with gluten free vegan corn muffins for an easy and hearty fall meal!
Why add pumpkin to chili?
Canned pumpkin doesn’t do much to change the flavor of this chili, but it does add richness and body to the chili. Plus, pumpkin contains fiber, vitamin C, and antioxidants, which is a nice way to boost the nutrition of this recipe.
What can I use instead of onions in this recipe?
You could use scallions if you prefer, or you could add some fresh garlic to boost the flavor.
What can I use instead of ground turkey?
You can substitute ground beef or ground bison, or if you are vegan, feel free to add more beans, like pinto beans or garbanzo beans.
Can I freeze leftover pumpkin chili?
Yes, you can freeze these leftovers! I recommend freezing them in individual portion sized freezer containers. It should stay fresh in the freezer for three months.
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Cozy Pumpkin Chili (Gluten Free, Dairy Free).
This cozy pumpkin chili is the perfect way to warm up on a cold autumn evening!
- 2 teaspoons olive oil
- 1 sweet onion chopped
- 1 yellow pepper seeded and chopped
- 6 ounces sliced mushrooms
- 1 pound ground turkey
- 1 cup pumpkin puree
- 15 ounces diced tomatoes with green chiles
- 30 ounces black beans you don't need to drain them
- 2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place the olive oil and chopped onion and pepper into a large pot along with the olive oil. Cook over medium heat until the vegetables start to soften, about 5 minutes.
Add the sliced mushrooms and ground turkey, and raise the heat to medium high. Cook until the turkey is brown. Use a large spoon or spatula to break up the turkey as you cook it.
Add the pumpkin puree, tomatoes, and black beans and their juice. Stir. Add the spices and salt and pepper, and stir well.
Raise the heat and bring the chili to a boil, then reduce to a simmer. Simmer for about 20 minutes.
Serve with cornbread or green salad. Add your choice of toppings if desired - try tortilla chips, guacamole, or green onions.
Store leftover chili in the refrigerator for up to four days.
You can freeze the leftovers if you like - freeze in individual sized containers for up to three months.