Pumpkin Black Bean Chili
Nothing beats a warm bowl of chili on a cold day. This pumpkin black bean chili is filled with warm fall flavors and is made with ground turkey for a protein packed meal. It’s a healthy option that will warm you up from the inside. We love to serve this pumpkin black bean chili with oat flour pumpkin muffins, greek yogurt, shredded cheddar, and a handful of corn chips.
In addition to traditional chili spices, we add cinnamon, nutmeg, and pumpkin puree to give it that autumn vibe. The pumpkin gives it a hint of creamy sweetness, and the ground turkey and black beans make this a great healthy choice for a quick meal. I like to add a can of corn for additional sweetness and flavor. Leave this out if you prefer. You can even leave out the ground turkey and sub in additional can of chickpeas, or white or red kidney beans for a vegetarian chili filled with plant-based protein. A can of tomato soup helps to thicken the chili. If you don’t have tomato soup on hand, you can also use tomato paste.
This comes together quickly, so it can easily be a weeknight meal. If you prefer to make it ahead and have your pot of chili simmering on the stove for a while, simply add the optional beer/broth or water and let it cook down. The flavors will develop even more if you use this method.
The recipe, as written, is perfect for 6-8 people. Feel free to halve it if you are feeding a smaller group. Keep in mind, this reheats well and makes wonderful leftovers.
Pumpkin Black Bean Chili
Ingredients
- 1-2 tbsp olive oil
- 1 lb ground turkey sub a can of chickpeas, white beans, or red kidney beans for vegetarian option
- 2 large onions, chopped
- 2 tsp garlic powder
- 2 tbsp chili powder
- 2 tsp paprika
- 1 tsp smoked paprika
- 2 tsp cumin
- 2 tsp salt
- 1 tsp pepper
- 1 pinch cayanne pepper or red pepper flakes to taste
- 1 tsp cinnamon
- 2 cans pumpkin puree
- ½ tsp nutmeg
- 2 cans tomato soup
- 2 15 oz cans diced tomato
- 1 can corn
- 2 cans black beans rinsed and drained
- 1 can white kidney (cannellini) beans rinsed and drained, optional
- 1 can beer, or 1 ½ cups of broth or water optional
Instructions
- Heat olive oil in a large dutch oven or pan. Sautee ground turkey and onion until cooked through.
- Add half the listed spices (1 tsp garlic powder, 1 tbsp chili powder, etc.) to meat and onion mixture and cook for an additional minute or two until fragrant. You will use the other half of the spices after adding the liquid and beans.
- Add tomato soup and stir for 2 minutes.
- Add diced tomato, pumpkin, corn and beans. Stir to combine.
- Add another round of all the spices, taste and adjust the seasonings to your liking.
- Simmer for an additional 15-20 minutes to combine all the flavors.
- You are welcome to serve this now. If you prefer a chili that is less thick, or if you would like to make this ahead and have it simmering on the stove to help develop the flavors even more, add 12 oz (1 ½ cups) of a liquid. You can use a can of vegetable,chicken, or beef broth, a can of beer, or a 1 ½ cups of water. Simmer for about an hour, covered, on low. The chili will thicken a bit as it cooks. Keep an eye on it. If it isn't thickening enough, take the lid off and raise the temperature a bit.
- Top with your favorite add ons. We love greek yogurt/sour cream, shredded cheddar, and corn chips.