Spicy Pumpkin Chili

spicypumpkinchili//Jim Bailey

Spicy Pumpkin Chili

Prep Time

10 minutes

Cook Time

25 minutes


5 people

Not too spicy, not too mild!

The sweet taste of pumpkin works well to tone down any heat, but if it is the heat that you desire, simply mince a couple hot peppers and cook along with the onions and bell peppers.

Dollop some sour cream on top and sprinkle shredded Monterey Jack cheese if desired.

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  • 2 teaspoons oil
  • 1 small onion, peeled and minced
  • 1 small green bell pepper, seeded and minced
  • 1 lb ground chicken or turkey
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes
  • 1 (15-ounce) can white beans, drained
  • 1 (15-ounce) can diced tomatoes, in juice
  • 1 (15-ounce) can tomato sauce or puree
  • 1 (15-ounce) can packed pumpkin
  • 1 cup whole kernel corn
  • Salt and black pepper, to taste


  • 1 In a large saucepan, over medium heat, add oil
  • 2 When the oil is hot, add onion and bell pepper, cooking until softened, about 3­4 minutes
  • 3 Add chicken, continuing to cook until chicken is thoroughly cooked through, stirring frequently to break up
  • 4 Add remainder of ingredients, stir to combine and reduce heat to low
  • 5 Partially cover and allow to simmer for 15 minutes. Serve hot



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