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Pumpkin Chili Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: chili, dairy free, gluten free, healthy dinner, healthy recipe, vegan
Servings: 4


  • 3-4 Chipotle peppers in adobe sauce
  • 10 ounces Diced tomatoes with chilies
  • 2 Jalepenos diced
  • 1/2 large Sweet onion
  • 12 ounces Pumpkin puree
  • 2 lbs Lean turkey or replace with 8 ounces white beans
  • 10 ounces Black beans
  • 1 tsp Cumin
  • 1/4-1/2 tsp Cayenne pepper
  • 4-5 cloves Garlic chopped
  • 1/2 tbsp Fennel if using meat
  • 8 ounces Vegetable broth
  • Salt to taste
  • Pepper to taste


  • Using a large pot on medium heat, saut√© the onions, garlic, and jalapenos in olive oil.
  • Once the vegetables are softened, add the meat and fennel. Cook until browned.
  • Add the diced tomatoes, pumpkin, and black beans to the pot. Stir together and put on medium low heat.
  • Add the chipotle peppers, cumin, cayenne pepper, salt, and pepper to taste.
  • Add vegetable broth until you reach desired consistency.
  • Cook over low to medium-low until chili is warmed for eating.


Chili can be made it a large pot or using a crockpot.  The longer the chili sits, the more the flavors develop!