What could be easier than a delicious autumn pantry meal like pumpkin chili? This quick, family-friendly recipe merges the bold flavors of Mexican spices with the mellow richness of our favorite seasonal squash.
Special Diet Notes & Options: Pumpkin Chili
This recipe is naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and tree nut-free. Just use caution in selecting your ingredients, but most of these items are readily available without top allergens.
For a Vegan / Vegetarian pumpkin chili, omit the turkey and use an extra can of beans (black beans go nicely in contrast to the kidney beans). If you want to keep the it low in beans, stick with the single can, but add in young green jackfruit (it shreds as it cooks, almost like meat and adds a little flavor) or your favorite chopped root vegetables (such as parsnips!) while sautéing the other veggies.
- 2 tablespoons olive, ,vegetable, or grapeseed oil
- 1 cup chopped red bell pepper
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 pound ground turkey or beef (see post above for vegan alternative)
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 (15-ounce) can pumpkin puree (we like Libby's)
- 1 (15-ounce) can tomato sauce (love Muir Glen)
- 1 (15.25-ounce) can dark red kidney beans, drained
- 1 (4.5-ounce) can chopped green chiles, chopped
- ½ cup canned whole-kernel corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- Heat vegetable oil in large saucepan over medium-high heat. Add bell pepper and onion, and saute for 5 to 7 minutes or until tender. Add the garlic and saute 30 seconds more.
- Add turkey, and cook until browned. Drain off any excess liquid.
- Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.