The first thing that caught my eye when I saw this recipe for Pumpkin Spiced Chili at More Than Burnt Toast was that it is from The Culinary School of the Rockies, located in Boulder, Colorado, one of the most beautiful cities in the country. My son got his undergraduate engineering degree at CU and I had the opportunity to visit Boulder many times during the four years he was there. Lots of great memories associated with that time in our lives, let me tell you. I am a big chili lover and am always looking for recipes that differ from the old tried-and-true that we all enjoy so I was more than happy to find this version that includes pumpkin puree. The pumpkin adds a mellow flavor that tempers the heat so adjust the spices to suit your taste.
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Spicy Pumpkin Black Bean Chili
1 cup chopped onion
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1/2 green bell pepper, chopped
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1/2 yellow bell pepper, chopped
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1 jalapeno, finely chopped
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1 large clove garlic, minced
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1 pound ground turkey
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1 14.5 ounce can diced tomatoes
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1 14-5 ounce can red kidney beans
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I added 1 14.5 can of black beans and
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2 cups of chicken stock to the original recipe
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2 cups (1 14.5 ounce can) pumpkin puree
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1-1/2 tablespoons medium chili powder
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1/2 tablespoon cumin
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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Cayenne pepper to taste (at least 3 good shakes) or 1 tablespoon Siracha sauce
For Garnish:
1/4 cup fresh cilantro, chopped
1/2 cup cheddar cheese, shredded
1/2 cup sour cream
Heat oil in a large skillet or Dutch oven over medium heat.
Saute the onion, bell peppers, jalapenos and garlic until tender. Make room in the center of the skillet, add turkey and brown about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt and cayenne.
Reduce heat and simmer at least 20 minutes. I let the chili simmer for about an hour, cooled it down, and then reheated it at dinner time.
Garnish each bowl with cheddar cheese and a dollop of sour cream. Sprinkle with cilantro and enjoy.
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{ 23 comments… read them below or add one }
I stumbled across your blog while looking for a spicy pumpkin chili recipe. I made the recipe with the additions you put in and it was WONDERFUL!!!! My boyfriend – who is the cook in the relationship – has raved about it to everyone. I cannot wait to try the other recipes on your blog! Thanks!
This looks and sounds great! I think I would really like this. Thanks, Cathy!
Very unique recipe. I really love chili and your version sounds delicious.
I think this sounds really interesting. Like you, I love chili and love to find different ways to make it. Thank you.
What a GREAT!!! combination of flavors.
Geri
This looks VERY interesting. I'll have to give it a try. Your pictures are gorgeous!
Blessings!
Gail
What a great & lovely looking chilli!!
So tasty!!
MMMMMMMMMMM,…
I made chili this week too but would have never thought to add pumpkin puree! It sounds wonderful, Cathy.
My daughters went to CU too! Yes, it's a beautiful place with wonderful restaurants and gorgeous views – love those flatirons!
oh wow, how fun! i bet the flavors are wonderful!
I agree that I am also on the quest for a different chili so thanks for sharing this recipe.
Joyce
What an unusual combination, Cathy! I have copied the recipe but need to go shopping before I can try making it. We love chili in Ohio because it IS….chilly most of the time.
Thank you for sharing another beautiful photograph of some awesome food & thanks too, for the tip about Val's blog. I'm going there next.
fondly,
Rettabug
This looks absolutely delish! As usual, your photos are beautiful as well!
This looks great. I am in love with black beans! Looks as though we both posted a black bean recipe! I am intrigued by the pumpkin in the recipe. I have to try this one.
OK. I have the perfect chili recipe…now if I can only have a blustery day! Not too many of those in South Florida!
Cathy, this looks like a fantastic hearty autumn recipe with the beans and pumpkin. I adore all of the spices you added.
I love black beans and pumpkin.
What a great way to get that pumpkin in your diet. Looks so good.
I've seen a few pumpkin chili recipes lately…yours looks so delicious and hearty.
That looks good, Cath! DH is the chili maker, I don't want to inherit any more jobs!
It has been mild here..but we eat chili in the summer too..
Have a great weekend!
OOH that does look good. Comfort food.
What a lovely recipe, Cathy. If our weather is as bad as it's predicted to be this will be a wonderful supper.
Cathy, that looks soo good! Great photos, too.
I agree with you about Boulder, and what happy memories you have of the area. xo
it looks fantastic, i just need your cold blustery day!