This Chunky Pumpkin Black Bean Chili is the perfect thing to warm up a cold day. Hearty, flavorful, and delicious!
Autumn has officially arrived this week! And just to make sure we know it’s here, it brought the rain with it. The wet clouds threw a kink in my plans for a little family harvest party yesterday and I was going to wallow in some disappointment at having to change my plans around until I remembered that I could make chili.
I always want to make chili when it rains! The grey clouds, the cooler weather, the way the house stays so dark and the steady tat of rain on the windows and walls keeps me feeling a little bit sleepy all day long. The only thing for it is a bowl of hot chili.
This Chunky Pumpkin Black Bean Chili is a perfect Autumn chili. As spicy as you want it to be, with a hint of ancho chile to spice it up, and chunks of sweet pumpkin. It’s the perfect warm dish to sit down with at the end of a chilly, wet Autumn day. It reminds me of all the things I love best about this time of year.
Rain may spoil some of my plans, but the changing leaves and bowls of chili more than make up for it!
While this recipe is good with pumpkin, you can sub in other kinds of winter squash as well and it won’t change the integrity of the chili. Butternut Squash, Kabocha, Golden Hubbard, or Red Kuri taste good paired with the black beans. If you are using pumpkin, pick a good pie variety for the best flavor.
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can fire roasted diced tomatoes
- 3 cups cubed pumpkin or winter squash (see note above)
- 3 cups chicken broth
- 1 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon pumpkin pie spice
- 1 tablespoon ancho chili powder (or to taste)
- salt and pepper to taste
- In a large skillet, cook the ground turkey over medium high heat until cooked through - about 15 minutes. Crumble with spatula and set aside.
- In a large dutch oven or pot, heat oil over medium high heat. Add the onion and cook for 5 minutes. Add the bell pepper and cook for an additional 5 minutes. Stir in the garlic and spices.
- Add the broth, tomatoes with juices, pumpkin, and beans. Bring to a boil then reduce heat and simmer for 15 minutes. Taste and adjust seasonings as needed. Serve warm with your favorite chili toppings.