Embrace the chilly season with this hearty pumpkin chili! This pumpkin chili is the perfect meal when the weather starts getting cold and snowy. This chili has the classic spices of cumin and chili powder with an added hint of pumpkin and pumpkin spice. The pumpkin provides richness and creaminess to the chili without it being overpowering. This soup is a pumpkin lovers dream, bringing together all of the fall flavors and colors! It’s the kind of meal where you just want to keep eating it, but you get so full after one or two bowls! Also, enjoy this chili the second or third day for leftovers! Originally this dish is made vegetarian but you can add some turkey meat if preferred. I like it both ways! Feel free to add any veggies that you like in your chili as well! Enjoy!
1 T Extra virgin olive oil
1 onion – chopped
2 zucchini – chopped
1 red bell pepper – chopped
2 cloves garlic – minced
1 (15 ounce) can black beans or kidney beans – rinsed and drained
1 (14.5 ounce) can diced tomatoes, no salt added
1 (15 ounce) can pumpkin puree
1 cup water
1.5 T chili powder
1 tsp ground cumin
1 tsp black pepper
1/2 tsp salt
1/2 tsp pumpkin pie spice (optional)
Optional: 2 lb ground turkey meat (93-99% lean)
1. If using meat, cook meat on medium high heat in large sauce pan until cooked through. Set aside.
2. In same pan heat olive oil until hot. Add onion. Cook on medium-high heat until tender (3 minutes).
3. Add peppers and garlic and cook for about 3 minutes. Add zucchini and stir.
4. Once all veggies are tender, add tomatoes (with juice), pumpkin, water, chili powder, cumin, pumpkin pie spice, salt and pepper, and turkey meat (optional). Bring to a boil.
5. Turn heat to low and add beans. Cover and cook for about 20 minutes, stirring occasionally. Chili should thicken when cooking. If want thicker, keep uncovered while cooking.
Serve with corn bread, pita, or over rice or sautéed diced cauliflower!