Pumpkin Chili

This cozy pumpkin chili is the perfect fall dinner…hearty, comforting, packed with veggies and protein, and made with a little pumpkin for a subtle sweetness and creamy texture!!! It’s one of those meals that tastes even better the next day and is perfect for an easy weeknight dinner or meal prep.

Ingredients

• 1 tbsp extra virgin olive oil

• 1 medium yellow onion, diced

• 1 bell pepper, diced

• 2 celery stalks, chopped

• 2 medium carrots, chopped

• 3 cloves garlic, minced

• 1 lb lean ground beef

• 1 tbsp tomato paste

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp cinnamon

• 1 tsp sea salt, plus more to taste

• Black pepper, to taste

• 1 (15 oz) can black beans, drained and rinsed

• 1 (14.5 oz) can diced tomatoes

• 1 cup pumpkin purée

• 1½ cups chicken or bone broth

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, celery, and carrots. Sauté for 8–10 minutes, until the vegetables begin to soften.

2. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through.

3. Add the garlic, tomato paste, chili powder, cumin, oregano, cinnamon, salt, and black pepper. Stir and cook for 1–2 minutes, until fragrant.

4. Add the black beans, diced tomatoes, pumpkin purée, and broth. Stir everything together and bring to a simmer.

5. Reduce the heat to low and simmer uncovered for 20–30 minutes, stirring occasionally. Add more broth if you prefer a thinner chili.

6. Serve warm with your favorite toppings. I love Greek yogurt, avocado, shredded cheddar, and pumpkin seeds.

Approximate macros

Per serving — 4 servings

• 395 calories

• 30g protein

• 40g carbohydrates

• 12g fat

• 9g fiber