I have always hated chili and soups that werent the Campbell’s chicken noodle soup or tomato soup, with a side of grilled cheese. My dad used tonmake split pea soup when I was a kid and I hated the taste of it, instill can’t eat it as an adult.
My husband on the other hand loves soup and chili. It’s taken me a long time to get used to the taste of beans and whilenim still not a huge fan, I can add them into meals and I now enjoy chili.
But I won’t eat my chili without cornbread and honey, and some sourcream. I’ve also been adding pumpkin into my chili and it’s really good, creamy and thick while still having enough flavor from the beans, onions and corn that the pumpkin isn’t over powering.
Pumpkin Chili
serves 8-10 Prep time-20min Cook time-1hr 30min
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 teaspoons minced or pressed garlic (about 2 large cloves or 4 small cloves)
- 2 lbs. ground turkey or ground beef
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup frozen corn kernels (you do not need to thaw them)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, not drained
- 1 (15 ounce) can pumpkin puree
- 1 (8 ounce) can tomato sauce
- ½ cup chicken broth or beef broth (plus extra to thin, if necessary)
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 tablespoon brown sugar (or reduce to 1 teaspoon for a less-sweet taste)
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne (use more for a spicy chili, or omit for a mild chili)
- Optional (for serving): cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
FOR THE STOVETOP:
- Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey or beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Drain fat and return meat mixture to the pot.
- Stir in remaining ingredients. Simmer, covered, on low heat for about 1-1 ½ hours, stirring occasionally.
- Ladle the chili into bowls and garnish with optional toppings.
FOR THE SLOW COOKER:
- Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey or beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Remove the skillet from the heat. Drain fat.
- Transfer the meat mixture to a slow cooker. Add remaining ingredients and stir to combine. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Ladle the chili into bowls and garnish with optional toppings.
Notes
- This pumpkin chili is not very spicy. If you prefer more spice or kick in your bowl, add extra cayenne or chipotle, or serve with a side of hot sauce or jalapeños.
Make ahead! This chili just gets better as it sits, so you can make a batch on the weekend and keep it packaged in the refrigerator for 3-4 days. Reheat individual bowls for quick lunches and dinners throughout the week.
