Pumpkin Chili

There is just something about October that makes me want to grab my big dutch oven and make a big pot of chili! Maybe it’s that the crisp air is finally surrounding us or maybe it’s just that it’s National Chili Month and I’m ready for the crisp air. (because in Arkansas, October is usually the most bi-polar month of the entire year!)

All that to say, I both love and roll my eyes when Starbucks brings Pumpkin flavor out in August. Don’t get me wrong, I love Pumpkin in the fall… But in August, September October and even some of November it is HOT in Arkansas. Needless to say, it’s still fun to make chili and invite your friends over (just make sure you turn the thermostat down so you don’t overheat!)

Interesting fact: Did you know that the Midwest (Nebraska, Colorado, Washington) serve Chili with Cinnamon Rolls? So I decided to try it out… it’s amazing and very tasty! So pull out that Pillsbury container and serve ’em up!

I decided to add Pumpkin to a fun Chili recipe… and my secret ingredient… Chipotle Chili Powder. It is a GAME changer! (plus cumin and a few other spices…l but the Chipotle Chili Powder really does make a difference!)

Oh and pro tip: toast the spices in your fry pan for just a few minutes until they begin to aerate and become fragrant… you and your chili will thank me! Just be sure not to burn them!

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Pumpkin Chili

Pumpkin Chili


  • Author: Abby
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 46 servings 1x

Description

There is something about October that makes me want to grab my dutch oven and whip up some chili! And we are adding pumpkin to this one!


Scale

Ingredients

  • 1 lb. Uncooked Ground Turkey
  • 1 White Onion, diced
  • 3 tbsp Garlic Paste
  • 2 Large Carrots, sliced into medallions
  • 1 Green Bell Pepper, chopped
  • 1 Red Bell Pepper ,chopped
  • 1 15 oz. can Pumpkin Puree
  • 1 15 oz. can Pinto Beans
  • 1 15 oz. can Kidney Beans
  • 3 cups Chicken Broth or Bone Broth

Seasoning

  • 1 tbsp Chili Powder
  • 2 tsp Cumin Powder
  • 1½ tsp Pumpkin Pie Spice
  • 1 tsp Ground Cinnamon
  • 1 tsp Salt
  • ¼ tsp. Ground Black Pepper

Garnish

  • 2 Green Onion, chopped
  • 1/2 cup Cheddar Cheese shredded, chopped
  • 1 cup Sour Cream

Instructions

  1. Over medium-high heat, heat olive oil with peppers and carrots until soft.
  2. Add onions and garlic paste until translucent.
  3. Brown ground turkey with seasoning blend
  4. Add turkey to vegetable mix in dutch oven and stir to combine.
  5. Add broth, beans, and pumpkin puree and mix.
  6. Put the lid on the dutch oven, when the chili is boiling, lower the heat to medium-low. Let the chili simmer for around 20 minutes, or until you have reached the desired consistency.
  7. Let the chili cool down for 5 minutes before serving.
  8. Enjoy!

  • Category: Soup
  • Cuisine: Southern

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

Looking for other fun dinner recipes check these out:

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welcome to my table

I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.

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