Black Bean, Turkey, and Pumpkin Chili

Like fall in a bowl.

I think I may be a bit pumpkin-obssessed.

This comes as no surprise to those of you who read my next-to-last dessert post, but there is something about the feel of the season we are in that makes it taste even better. It’s below 60; leaves are falling; the wind is so frosty now it takes my breath away when it blows; and warm, comforting, pumpkin-y foods are the absolute best.

Since I went with a pumpkin dessert last post, I thought a pumpkin entree should be next in line. Come to think of it, now that we are working backwards, a pumpkin appetizer should be up next. And for those of you brave enough to attempt it, we could even turn this into an all- pumpkin meal. Oooh, with a pumpkin chai to drink? Yes please.

Fall’s sunniest flowers

And don’t be afraid if you aren’t quite as obssessed with pumpkin as me. This recipe is simply a black bean chili with extra cumin and a can of pumpkin swirled in. The pumpkin gives the chili a creamy, subtly sweet flavor that I am sure I will go back to again.

Black Bean and Pumpkin Chili (adapted from Whole Foods version)

What You Will Need:

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped, chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 2 jalapeños, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound ground white or dark meat turkey 
  • 1 can (14.5 ounces) diced tomatoes, with their liquid (I used Hunt’s spicy red pepper version)
  • 1 can (15 ounces) pumpkin purée
  • 1 bag frozen veggies
  • 1 cup water
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1 can (15 ounces) seasoned black beans, rinsed and drained

What You Will Do:

1. Heat oil in a large pot over medium high heat until it makes tiny bubbles.

2. Add onion, bell pepper, jalapeños and cook, stirring frequently, until tender, about 5 minutes. Add the garlic and cook for about a minute more.

3. Add turkey and cumin and chili powder and cook until until browned; just until it isn’t pink. Don’t cook the turkey too long or it will get rubbery.

4. Add tomatoes, pumpkin, water, and salt and pepper and bring to a boil.

5. Reduce heat to medium low and add beans.

6. Cover and simmer, stirring occasionally, for 30 minutes more.

7. Add a bag of frozen veggies of your choice (I like Italian blend) and let it just heat through.

Ladle chili into bowls and serve with sour cream, cheese, tortilla chips, and/or cilantro. Then revel in eating pumpkin (again) for dinner.


3 thoughts on “Black Bean, Turkey, and Pumpkin Chili

  1. Had this tonight for supper on the screened in porch – just perfect. Followed the great directions but used gumbo vegetables instead. It is a keeper – but then I too am wild about pumpkin. So far in the past 3 weeks we have had pumpkin soup, pumpkin bread, now this. I know everyone is all wild about butternut squash but until I can buy a can of that in the store pumpkin is my go to ingredient. Easy, good, and nutritious. Thanks Callie – we will enjoy this one.

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