Switch out your classic recipe and try this pumpkin chili!
The perfect chili for a chilly evening! Loaded with all of your favorite fall flavors, this hearty pumpkin chili will crown you chili cook off champion.
Chef Lindsey Hargett shared her recipe for pumpkin turkey chili. She calls the flavor profile “to die for” because it blends southwest spices with the comforting creaminess of pumpkin.
Don’t worry — it doesn’t taste like pumpkin pie! Pumpkin adds a thick, smooth texture and a rich, earthy taste, similar to other squashes like butternut or sweet potato. The pumpkin makes the chili extra filling without overpowering the other flavors.
Lindsey likes to use the whole cilantro plant. Instead of just tossing in the leaves, chop and sauté the stems along with the other ingredients. This helps release more of the cilantro’s flavor, making the chili even more flavorful. Then, when you’re ready to serve, sprinkle the fresh cilantro leaves on top for a burst of color and freshness.
Another key ingredient to keep in mind is your chicken broth. Lindsey says the quality of broth can make or break the dish. If you have the time, homemade broth is the best, but if you’re in a rush, she recommends using Better Than Bouillon chicken base as a quick substitute. It adds tons of flavor without the hassle.
Turkey Pumpkin Chili
INGREDIENTS
- 1 pound ground turkey
- 1 cup diced onion
- 1 bunch of cilantro, stems and leaves, divided, both minced separately
- 1 teaspoon chili powder, plus more to taste
- 1 ½ tablespoon cumin
- 1 teaspoon dried oregano
- 1 tablespoon salt
- ½ teaspoon fresh cracked black pepper
- 2 bay leaves
- 2 15 oz cans white northern or navy beans, rinsed and drained
- 1 cup pumpkin puree, canned or fresh (see instructions below)
- 5 oz canned chopped green chiles
- 2 cups chicken broth
- 2 garlic cloves, minced finely
- Chopped cilantro leaves and sour cream, for topping
METHOD
- In a large stock pot, brown the ground turkey, onion, and cilantro stems until the turkey is cooked through, about 8 minutes.
- Stir in the chili powder, cumin, oregano, salt and pepper, and cook for one minute.
- Add the bay leaves, beans, pumpkin, green chiles, and chicken broth, then stir to combine.
- Bring the chili to a boil, then lower to a simmer and cover. Simmer for 20-30 minutes, until the flavors have had a chance to develop. Stir in the minced garlic, and adjust seasonings as needed, to taste.
- Top with cilantro leaves and sour cream
Find more recipes from Lindsey on Instagram, @lkcooking, or on her website, lkcooking.com.