Celebrate National Chili Week with a big bowl of Pumpkin Chili served up with Way Better Chips! While pumpkin isn’t the usual chili ingredient, it adds a nutty sweetness for a seasonal twist on this classic fall dish. You know we love pumpkin here at Way Better Snacks. Besides being so delicious, pumpkin is a nutritional powerhouse, high in fiber and packed with an abundance of nutrients such as potassium, beta-carotene, and magnesium. Adding pumpkin not only delivers these nutrients to your bowl, but thickens the chili while balancing the heat of the spices and acidity of tomatoes. Garnish each portion with a dollop of sour cream, chopped cilantro, and thinly sliced green onion. Toss on a few roasted pumpkin seeds for crunch and serve with Way Better Simply Sunny Multi-Grain Tortilla Chips for a meal to remember. As with any chili recipe, spiciness is a very individual thing. Add more or less chili powder to taste, or toss in another jalapeño to really heat things up. If you prefer a meatless chili, skip the meat and add rinsed, canned garbanzo beans instead. Pumpkin Chili is even better the next day after the flavors have had time to develop, so make a big batch and freeze the extra to enjoy on a busy night.
1 tablespoon olive oil
1 medium onion, diced
1 pound ground turkey
1 tablespoon minced garlic
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 jalapeño pepper, seeded and diced
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can Great Northern beans, drained and rinsed
2 (14.5 ounce) cans fire roasted diced tomatoes
1 (14.5 ounce) can tomato sauce
1 (15 ounce) can pumpkin puree
1 tablespoon chili powder, or to taste
2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
1/2 cup chopped fresh cilantro
Optional toppings: Sour cream, thinly sliced green onions, chopped cilantro and/or roasted pumpkin seeds
For serving: Way Better Simply Sunny Multi-Grain Tortilla Chips
Heat oil in a large pot over medium-high heat. Add onion and cook until translucent.
Add ground turkey and peppers, breaking up meat and cooking until meet is browned and cooked through and peppers are crisp-tender.
Add tomatoes, tomato sauce, pumpkin puree, chili powder, pumpkin pie spice, cumin, salt and pepper and crushed red pepper flakes. Stir well until seasoning is well distributed.
Reduce heat to medium-low and add beans. Cover pot. Stirring occasionally, allow chili to simmer over medium-low to medium heat for 20 to 30 minutes. Stir in fresh cilantro just before serving.
Serve pumpkin chili with a dollop of sour cream, green onions, cilantro and/or roasted pumpkin seeds and Way Better Simply Sunny Multi-Grain Tortilla Chips. Enjoy!
Slow Cooker Instructions: After browning turkey, add all ingredients except cilantro to slow cooker. Cover. Cook on low for 3-4 hours until vegetables are tender and chili is cooked through. Stir in fresh cilantro just before serving.
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