Fall is the perfect time to cook with pumpkins. However, a lot of people don’t even think about new and exciting ways to incorporate it into their diets. Sure, they might carve one to put outside their home, but it’s hard to know what to do with this fall staple food if you don’t have much experience cooking with it before. However, you should be happy to know that it goes way beyond your average roasted pumpkin seeds. If you want to try your hand at cooking something with pumpkin in it, you can’t go wrong with this homemade pumpkin chili recipe. Here’s how to make it!
Ingredients
Before you start cooking, make sure you have all the ingredients you’ll need.
- 2 tablespoons olive oil
- 1 onion, diced
- 7 cloves garlic, chopped
- 1 teaspoon sugar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon pumpkin pie spice
- 2 teaspoons oregano
- 2 teaspoons ground coriander
- 1 pound ground turkey
- 3 tablespoons tomato paste
- 2 green + 1 orange of yellow bell pepper, seeded and chopped
- 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
- 3 cups chicken or turkey broth
- 2 (14 oz each) cans black beans, drained
- 1/2 cup pure pumpkin puree
- Kosher salt and freshly ground black pepper
- Shredded cheddar cheese for topping
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Directions
Get a heavy pot or Dutch oven, and heat it up. Throw in some olive oil. Add in onion and garlic, as well as sugar, chili powder, cumin, oregano, coriander, and pumpkin pie spice. Stir until it smells fragrant.
Then, you’ll want to add your turkey along with some salt. Start cooking and make sure to stir around every once in a while. Once it’s started to cook, you can add in your tomato paste.
Next, add your bell peppers and cans of tomatoes. Bring the chili to a simmer, and let it sit there for about 20 minutes. Then, add your beans and pumpkin puree. Heat it through, and add any extra spices you may want.
When you’re ready to serve your chili, it’s always a great idea to throw some shredded cheese on top. However, this is optional, so you don’t have to include it if you are lactose-intolerant or just don’t like cheese.
This recipe is as easy as can be, right? When you’re ready to try something new, this may just be the perfect fall recipe. Give it a try sometime soon.
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