Pumpkin Pie Spice Chili Recipe
Active Prep: 15 min
Cook: 1 hour
- 2 small whole pie pumpkins*
- Olive oil, for drizzling
- Salt & pepper, to season
- 2 Tbsp. olive oil
- 1 lb. ground turkey
- 1 large yellow onion, diced
- 1/2 tsp. Minced Garlic
- 2 Tbsp. Medium Chili Powder
- 1 Tbsp. Pumpkin Pie Spice
- 1 tsp. Mayan Sea Salt
- 1/4 tsp. Coarse Black Malabar Pepper
- 1 large green bell pepper, diced
- 1 jalapeno, diced
- 1/2 cup quinoa, rinsed*
- 1 (15 oz.) can white beans, drained
- 1 (15 oz.) black beans, drained
- 1 (28 oz.) can crushed tomatoes
- 2 cups chicken broth
- 1/2 cup water
- Choice of toppings: plain yogurt, cilantro, sliced jalapeno, hot sauce, etc.
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*This recipe also works with 2 whole acorn squash or large delicata squash. Quinoa is optional—if you don’t use it, omit the 1/2 cup water.
For pumpkin: Preheat oven to 400 degrees. Cut off tops of pumpkins and scrape out seeds and stringy centers. Brush inside of pumpkins with oil and sprinkle with salt & pepper. Place pumpkins open-side down on a baking sheet and roast for about 45 min., or until they can be easily pierced with a knife. Remove from oven and let cool on baking sheet.
For chili: While pumpkins roast, heat oil in a large saucepan over medium-high heat. Add turkey and cook about 5 min., or until turkey is no longer pink. Stir in onion and cook about 5 more min., or until onion is soft. Stir in garlic, chili powder, pumpkin pie spice, salt, and pepper. Add bell pepper, jalapeno, quinoa, and both beans. Stir in tomatoes, broth, and water and bring to a boil. Reduce heat to low, cover, and cook for about 45 min., stirring occasionally.
To assemble: Cut roasted pumpkins into quarters. Set each pumpkin quarter in a bowl and spoon chili on top of pumpkin; pumpkin flesh should be soft enough to scoop out with bites of chili. Alternatively, scrape out roasted pumpkin flesh, stir into chili, and simmer another 5 min. to ensure pumpkin is heated through. Serve chili with your choice of toppings.
Suzanne Klein, Savory Spice Test Kitchen