This cozy Pumpkin Chili brings a fresh fall twist to classic chili with chunks of diced pumpkin, ground turkey, and warming spices. Topped with creamy goat cheese and a sprinkle of fresh thyme, it’s a savory, satisfying bowl perfect for chilly autumn days.
Table of Contents
Ingredients
- Ground Turkey: Adds lean protein and a mild flavor, letting the spices shine.
- Diced Pumpkin: Adds seasonal sweetness and texture, balancing the chili’s hearty flavors.
- Kidney Beans: Boosts fiber and protein, adding a creamy texture and earthy taste.
- Onion & Garlic: Base aromatics that deepen the flavor and enhance warmth.
- Bell Pepper: Adds subtle sweetness and color for extra vibrancy.
- Fire-Roasted Tomatoes: Brings a smoky, rich tomato flavor to the chili base.
- Chicken/Vegetable Broth: Creates a flavorful, savory liquid for simmering.
- Chili Powder, Smoked Paprika & Cumin: Essential spices for warmth and a smoky, chili kick.
- Cinnamon & Maple Syrup: Add a fall-inspired sweetness that complements the pumpkin.
- Goat Cheese: Creamy and tangy, it balances the spice with a cooling effect.
- Fresh Thyme: Adds earthy, herby notes that bring out the chili’s savory depth.
Alternative Ingredients
- Ground Turkey: Substitute with ground chicken or beef for a similar texture and flavor.
- Diced Pumpkin: Use butternut squash or sweet potatoes for a sweet, earthy alternative.
- Kidney Beans: Swap with black beans or pinto beans for a comparable creamy texture.
- Fire-Roasted Tomatoes: Regular canned diced tomatoes work, adding a milder flavor.
- Goat Cheese: Try feta or shredded cheddar for a tangy or sharper taste.
- Fresh Thyme: Replace with dried thyme (use half as much) or fresh rosemary for a similar herbiness.
Detailed Steps
Aromatics: Sauté the onions until just browning to draw out their sweetness and enhance the chili’s depth. Add garlic only once the onions are soft to avoid any bitter notes; a quick 30 seconds to a minute is perfect here.
Browning the Turkey: Break up the turkey and let it sear undisturbed for a few minutes to develop a richer, caramelized flavor. Avoid stirring too often so that it browns properly and adds complexity to the chili.
Veggies and Spices: When adding pumpkin and bell pepper, coat them well in the turkey juices and let the spices cook for a few minutes to release their full aroma. Stir regularly to prevent sticking and enhance the warmth of each spice.
Adding Liquids: Use tomato paste for a hint of acidity and thickness, and adjust the broth to your preferred consistency; less broth keeps it thick, while more gives it a soupier feel. A touch of maple syrup adds a subtle sweetness that highlights the pumpkin without overpowering.
Simmering: Letting the chili simmer slowly melds the flavors while softening the pumpkin. Check the texture around 20 minutes if you prefer a firmer bite; simmer longer for a melt-in-your-mouth effect.
Garnishes: Top with goat cheese and thyme for a creamy, herby finish that cuts through the spice. A sprinkle of pumpkin seeds adds crunch if you’re looking for an extra layer of texture.
Expert Tips
Roast the Pumpkin First: For a deeper, caramelized flavor, roast the pumpkin cubes at 400°F for 20 minutes before adding them to the chili. This brings out their natural sweetness and adds an extra layer of flavor.
Add Acid for Balance: A squeeze of lime or a splash of apple cider vinegar at the end brightens the dish and balances the spices, especially if it tastes a bit rich.
Use Unsweetened Cocoa Powder: Add 1/2 teaspoon of cocoa powder for subtle richness and depth without sweetness. It’s a chef’s secret for a more robust, savory chili.
Salt in Stages: Season with a little salt at each step—when browning the turkey, after adding tomatoes, and at the end. Layering salt helps bring out all the unique flavors.
Mix in Greens Last-Minute: For a nutrition boost, stir in a handful of chopped kale or spinach just before serving. The greens will wilt quickly and add a fresh pop of color and nutrients.
Store Overnight for Better Flavor: Chili flavors develop beautifully as they sit. If possible, make the chili a day ahead, allowing the spices to meld and deepen in the fridge before reheating.
FAQs
Fresh pumpkin gives a chunkier texture, but you can use canned pumpkin if you prefer a smoother, thicker consistency. Start with 1 cup of canned puree and adjust as needed.
Swap the ground turkey for a mix of extra beans or a plant-based ground meat substitute, and use vegetable broth instead of chicken broth for a satisfying vegetarian chili.
Yes, pumpkin chili freezes well! Let it cool completely before transferring it to an airtight container. Freeze for up to 3 months, then thaw in the fridge overnight before reheating.
Definitely! Brown the turkey, onions, and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Aside from goat cheese, try toppings like sour cream, shredded cheddar, avocado, or fresh herbs. Crushed tortilla chips or a drizzle of hot sauce also add great texture and flavor.
Serving Suggestions
Serve this pumpkin chili with a side of warm cornbread or a slice of crusty bread to soak up the flavors. For added freshness, pair it with a crisp fall salad or a dollop of Greek yogurt on top for creamy contrast.
Storage Suggestions
Store any leftover pumpkin chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in individual portions for up to 3 months, ensuring it cools completely before transferring to the freezer.
You’ll also enjoy:
- Roasted Pumpkin Seeds (4 Way!)
- Creamy Pumpkin Gnocchi
- Italian Penicillin Soup
- Butternut Squash Pasta Salad
- Sourdough Grilled Cheese
Pumpkin Chili
Ingredients
- 1 lb ground turkey
- 2 cups fresh pumpkin diced into 1-inch cubes
- 1 can kidney beans (15 oz) drained and rinsed
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 can fire-roasted diced tomatoes (15 oz)
- 1 cup chicken or vegetable broth
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp maple syrup
- salt and pepper to taste
- 4 oz goat cheese crumbled
- 2 tsp fresh thyme
- pumpkin seeds (pepitas) for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.1 large onion, 2 tbsp olive oil, 3 cloves garlic
- Add the ground turkey to the pot and cook until browned, breaking it up with a spoon, about 6-8 minutes.1 lb ground turkey
- Add the diced pumpkin, bell pepper, chili powder, smoked paprika, cumin, cinnamon, and cayenne (if using). Stir to coat everything evenly with the spices. Cook for 2-3 minutes to release the flavors.2 cups fresh pumpkin, 1 red bell pepper, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp cinnamon, 1/4 tsp cayenne pepper
- Stir in the tomato paste, fire-roasted diced tomatoes, kidney beans, broth, and maple syrup. Bring to a simmer and season with salt and pepper to taste.1 can kidney beans, 1 can fire-roasted diced tomatoes, 1 cup chicken or vegetable broth, 2 tbsp tomato paste, 1 tbsp maple syrup, salt and pepper
- Cover and let the chili simmer on low heat for 25-30 minutes, stirring occasionally, until the pumpkin is tender and the flavors have melded together.
- Ladle the chili into bowls and top with crumbled goat cheese, fresh thyme, and a sprinkle of pumpkin seeds for a crunchy contrast.4 oz goat cheese, 2 tsp fresh thyme, pumpkin seeds
Video
@cookinglikekate Warm up with a bowl of Pumpkin Chili, combining ground turkey, kidney beans, and creamy goat cheese for a delightful twist! #foodideasdinner #foodtiktokrecipes #healthymealideas #recipesoftiktok ♬ MILLION DOLLAR BABY (VHS) – Tommy Richman
Notes
- Pumpkin Substitution: Use 1 cup of canned pumpkin puree if fresh pumpkin isn’t available.
- Vegetarian Option: Substitute ground turkey with extra beans or a plant-based meat alternative.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Flavor Tip: Let the chili rest for a few minutes after cooking for better flavor development.
- Spice Level: Adjust cayenne pepper to taste or omit for a milder chili.
- Toppings: Try toppings like shredded cheese, avocado, or tortilla strips for extra flair.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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