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Pumpkin Chili


  • 2 tablespoons canola oil

  • 1 ½ cups chopped yellow onion (about 1 medium onion)

  • 1 cup chopped poblano chile (about 1 large chile)

  • 1 pound ground beef 

  • 1 tablespoon minced garlic (about 3 garlic cloves)

  • 1 tablespoon chili powder

  • 2 teaspoons smoked paprika

  • 2 teaspoons ground cumin

  • ½ teaspoon dried oregano

  • ½ teaspoon cayenne pepper (optional)

  • 2 cups chicken broth

  • 1 cup canned pumpkin (from 1 [15-ounce] can)

  • 1 (15-ounce) can fire-roasted crushed tomatoes

  • 1 (15-ounce) can pinto beans, drained and rinsed

  • 1 (15-ounce) can navy beans, drained and rinsed

  • 1 ½ teaspoons kosher salt

  • 1 tablespoon fresh lime juice (from 1 lime)

  • Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream


  1. Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add beef, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.

  2. Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.

  3. Ladle chili evenly into bowls, and top with desired toppings.