Pumpkin Chili is rich and hearty with ground turkey, pumpkin, black beans and plenty of spice! It's the perfect fall meal prep dinner and it's freezer friendly!
Optional toppings: freshly chopped cilantro, cheese and jalapeño
Instructions
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion and cook 5 minutes until softened. Add the ground turkey and break up into small pieces with a wooden spoon. Cook 5 minutes or until cooked through.
1 tablespoon extra virgin olive oil, 1 small red onion, 1 lb. lean ground turkey
Add the red bell pepper and cook 3 minutes until softened, then add the garlic and spices and cook 30 seconds longer.
1 red bell pepper, 2 cloves garlic, 1 1/2 tablespoons chili powder, 1/2 tablespoon smoked paprika, 2 teaspoons ground cumin, 1 teaspoon dried oregano
Add the beer, stock and tomatoes, and stir well to combine, then scrape up the brown bits from the bottom and sides of the pan. Add the pumpkin, tomato paste, maple syrup, beans and corn to the pan, and stir well. Bring to a boil, then reduce the heat and simmer for 15 minutes longer until thickened.
1 bottle beer, 1 cup chicken stock, 14 ounces fire roasted diced tomatoes, 1.5 cups pumpkin puree, 1/4 cup tomato paste, 2 tablespoons pure maple syrup, 15 ounces kidney beans, 15 ounces black beans, 1 cup fresh or frozen corn
Remove from heat and add the lime juice and salt and pepper to taste, and serve with optional toppings if desired. Enjoy!
1 lime, Optional toppings: freshly chopped cilantro, cheese and jalapeño
Notes
Pro tip: Homemade pumpkin purée takes this pumpkin chili to another level. It can be prepped a few days in advance, or you can use canned pumpkin purée as a time saver.
Make this pumpkin chili gluten-free by omitting the beer or using a gluten-free beer. If you prefer not to use beer at all, simply substitute with the same amount of chicken or vegetable stock.
Omit the ground turkey to make this recipe vegetarian or vegan.
Leftover chili may be stored in an air tight container in the refrigerator for 3-5 days, or frozen for up to 3 months.