Smoky Chipotle Pumpkin Chili

A unique twist on classic chili that combines smoky chipotle flavors with the sweetness of pumpkin, creating a heartwarming dish perfect for fall and winter months.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

1 lb ground turkey

2 tsp ground cumin

1 tbsp chili powder

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

1 15-oz can pumpkin puree

1 15-oz can black beans, drained and rinsed

1 15-oz can diced tomatoes

2 chipotle peppers in adobo sauce, chopped

2 cups chicken broth

1 red bell pepper, diced

1 cup corn kernels (fresh or frozen)

Juice of 1 lime

1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and minced garlic, cooking until softened, about 5 minutes.

3. Add ground turkey, breaking it apart as it cooks until browned.

4. Stir in cumin, chili powder, smoked paprika, salt, and black pepper, cooking for 1 minute to release flavors.

5. Mix in pumpkin puree, black beans, diced tomatoes, chipotle peppers, and chicken broth.

6. Bring to a simmer, then reduce heat to low and cook for 30 minutes, stirring occasionally.

7. Add diced red bell pepper and corn, cooking for an additional 10 minutes.

8. Stir in lime juice and fresh cilantro before serving.

Storage

Allow the chili to cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheating

Reheat in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, microwave in a microwave-safe bowl, stirring every minute.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.