30 Minute Meal: Quick & Easy Pumpkin Chili

This Pumpkin Chili is the perfect meal for a cold Fall day. The addition of pumpkin makes this chili extra hearty and nutritious without changing the flavor!

The last couple weeks our weather in Texas has definitely been on the cooler side. I can honestly say I'm enjoying the much needed change. With summer far behind us it's time to start thinking about comfy casseroles and hearty soups, stews and chili's. Oh how I LOVE this time of year.

Today I want to share a recipe with you that's quick, easy and fall inspired . This Quick & Easy Pumpkin Chili is a recipe that I’ve put together for Bush’s Beans, along with the help of my friend and chef Connie Guttersen. I had so much fun bouncing around meal ideas with Connie, that it was so hard deciding

on just one dish.  

I love cooking and baking with pumpkin, so pumpkin chili was the dish I settled on. Pumpkin can be used to make cakes, muffins, breads, pancakes, puddings, lattes and even smoothies.  id you know that you can also cook with pumpkin? 

I've tasted pumpkin chili, but hadn't actually made it myself. Pumpkin is an excellent source of fiber and high in beta-carotene, vitamins, potassium and magnesium.  I think it's a great addition to chili.

Add beans and  now you have the health benefits of protein as well. In this case two varieties of beans, pinto and kidney.  The goal for today's recipe was quick and easy without any stuffy ingredients. I kept it simple and used mostly pantry items I had on hand. 

I always have a stock of  Bush's beans, tomatoes, broths and a variety of seasoning packets, so this recipe was easy. I like to use fresh pumpkin, but again keeping quick and easy in mind I went with canned. 

From start to finish this pumpkin chili came together in just 30 minutes! Who doesn't love that? This recipe only requires a few steps, so lets get started. 

First in a large pot or dutch oven, brown the turkey or ground sirloin with the chopped onion, garlic and green pepper (if using). Drain off any grease. Add the tomatoes, tomato sauce, chili seasoning and water.

Add drained and rinsed beans and pumpkin puree. Gently mix everything together until combined. Cover and cook over medium heat for 20 minutes.  

 Ladle into bowls and serve with a wedge of cornbread. The addition of the  pumpkin made this chili so rich and hearty. My family loved it! 

Quick & Easy Pumpkin Chili
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1 - lb ground turkey or ground sirloin

1 - small onion, chopped
1/2 - cup chopped green pepper, optional
1 - clove garlic, minced

1 - 14.5 oz can chili style diced tomatoes, un-drained

1 - 8 oz can tomato sauce

1 - 1.25 oz packet mild chili seasoning
1 1/2 - cups water

1 - 16 oz can Bush's pinto beans, drained & rinsed

1 - 16 oz can Bush's kidney beans, drained & rinsed
1 1/2 - cup fresh or canned pumpkin, pureed (I prefer fresh pumpkin)
salt and pepper to taste
ciliantro, shredded cheese and sour cream for garnish, optional

In a large skillet or dutch oven, brown the meat along with the onion, garlic and green pepper until the onion is translucent in color. Drain off any grease.

Add the tomatoes, tomato sauce, chili seasoning, water, beans and pumpkin puree.  

Gently mix everything together until combined. Cover and cook over medium heat for 20 minutes.  

Ladle into bowls and serve with a wedge of cornbread. Garnish with sour cream, shredded cheese, cilantro, and salt and pepper.  

Recipe Makes: 6 servings  

In Texas we love our cornbread without sugar, but every once in a while I like my cornbread a little on the sweet side. It all depends on what I'm serving it with. I chose to serve a wedge of Bishop Hills Sweet Corn Cake with my chili. You can find the recipe here.

Disclosure: I'm in a paid partnership with Bush's Beans. This is a
sponsored post, but as always opinions stated above are entirely my own.