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–+ servings

Pumpkin Chili

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 servings

Equipment

Ingredients

  • 2 tablespoons (26g) olive oil
  • 1 medium yellow onion, diced
  • 2 hot Italian sausage links, casings removed (about 1/2 lb)
  • 1/2 lb ground turkey
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • One (15-oz) can pumpkin puree
  • One (15-oz) can dark kidney beans, drained but not rinsed
  • One (15-oz) can low-sodium black beans, drained but not rinsed
  • One (15-oz) can petite diced tomatoes
  • 2 cups (280g) low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • For serving (optional): cheddar cheese, sour cream, scallions, corn chips

Instructions

  • Heat a medium pot over medium-high heat. Add the oil and let heat. Add onion and cook until softened, 5 minutes.
  • Add the sausage and cook until no longer pink, about 3 minutes. Add the turkey and cook until no longer pink, about 3 minutes.
  • Clear a space in center and add the garlic. Cook until fragrant, 30 to 60 seconds. Stir in the the tomato paste and cook 1 minute.
  • Stir in the pumpkin, kidney beans, black beans, tomatoes, chicken broth, chili powder, cumin, paprika, salt, and cayenne. Bring to a boil. Then, reduce to a simmer and cover partially with a lid. Cook until flavors have melded, about 30 minutes.
  • Garnish with your favorite toppings and serve with corn chips.