This is my all-time favorite fall recipe, as it’s a twist on a classic and serves as delicious comfort food. I used this original recipe from Larissa Another Day blog and put my own twist on it (along with J.P.’s influence). I’ve been making it every fall, at least 2-3 times per season, for the last 6 years now. The pumpkin puree and spices are very subtle, so they don’t alter the traditional chili flavor profile too much. If anything, they ADD creaminess and warmth to the dish. I hope you enjoy it as much as we do!
Prep time: 5 minutes
Cook time: 70 minutes
Total time: 75 minutes
- 2 Tbsp olive oil
- 1 chopped yellow onion
- 1 lb ground turkey
- 1 Tbsp cumin powder
- 1 Tbsp chili powder
- 2 tsp pumpkin spice
- 1 cup halved grape tomatoes
- 1 cup bone broth
- 1 can kidney beans
- 1 can pumpkin puree
- 1/2 cup hot sauce
- 1/4 tsp black pepper
- Optional toppings: sour cream, goat cheese (or another variety), chopped jalapeños, cilantro, green onions
- Warm a large stock pot over medium heat. Add olive oil, followed by the chopped yellow onion. Toss to coat and cook for 2 minutes.
- Add ground turkey and spices. Cook for 6 more minutes, or until turkey is nearly cooked (but not all the way). Occasionally break up and stir.
- Add halved grape tomatoes (or can of diced tomatoes). Cook for 2 minutes, stirring as needed.
- Add the bone broth, kidney beans, pumpkin puree, and hot sauce. Stir until combined. Bring to a boil then simmer, covered, for 60 minutes.
- Serve 1 cup with toppings of choice (goat cheese is incredible!), then sprinkle with black pepper.
- Cozy up, put on a fall flick, and enjoy every bite!
Let me know what you think please! I value your feedback on my work and recipes, as I want to grow and adapt as needed. Thank you for the follow and read!
All my best, ❤ Danielle