Quick Mexican-Style Pumpkin Chili
Prep time
Cook time
Total time
This easy pantry recipe can be enjoyed anytime of year. It's perfect for Memorial Day weekend, chili cook-offs, or a warm fall and winter meal.
Serves: 6 servings
  • 2 tablespoons olive or grapeseed oil
  • 1 cup chopped red bell pepper
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 pound ground turkey, beef, or vegan ground round (can substitute a 15-ounce can of black beans or shredded jackfruit)
  • 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 and rinsed
  • 1 (4.5-ounce) can chopped green chiles, chopped
  • ½ cup frozen, canned, or fresh corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • Salt, to taste
  1. Heat the oil in a large saucepan over medium-high heat. Add the chopped bell pepper and onion and saute for 5 to 7 minutes, or until tender. Add the garlic and saute for 30 seconds.
  2. Add the meat and break it up as you cook it until browned, about 5 minutes. Drain off any excess liquid.
  3. Add the tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring the soup to a boil. Reduce the heat to low, cover, and let simmer, stirring occasionally, for 30 minutes.
  4. Season with salt, to taste.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/quick-mexican-pumpkin-chili