Description
A hearty, soul-warming bowl of chili with a fall twist. Creamy pumpkin blends beautifully with smoky spices, black beans, sweet corn, and ground meat for a comforting meal that’s both cozy and nutritious. Perfect for weeknights, meal prep, or chilly evenings by the fire.
Ingredients
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 lb ground turkey or beef
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can pumpkin purée
- 1 (14.5 oz) can diced tomatoes
- 1 cup chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings:
- Sour cream
- Shredded cheese
- Green onions
- Avocado
Instructions
1. Heat oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add ground meat and cook until browned, breaking it apart with a spoon.
3. Stir in black beans, corn, pumpkin purée, diced tomatoes, and broth.
4. Add chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
5. Bring the mixture to a simmer. Reduce heat and cook uncovered for 25–30 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed.
7. Serve hot with desired toppings such as sour cream, cheese, green onions, or avocado.
Notes
For a vegetarian version, omit the meat and double the beans or add lentils.
This chili stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
Add a pinch of cinnamon or cocoa powder for a unique flavor boost.