Oh boy, it’s a big day at Domestikatedlife headquarters! We have two big milestones happening today — Jane started her first day of preschool this morning (queue the tears — mine, not hers!), and today is the one year anniversary of my cookbook being published! It’s sort of like both of my babies have grown up — and with most large emotional changes in my life, I’m dealing with it by turning to comfort food, ha. I was totally feeling some warm, cozy, fall-cooking this week as we kicked off the month of October and decided to experiment with a new autumnal twist on a classic chili recipe. This version has a sweetness to it thanks to the addition of pumpkin puree, a bit of honey, and can of baked beans! The sweetness is a nice balance to the chili and paprika spices, and makes a bit more kid friendly (I usually wait to add hot-sauce until the end so that Jane can eat some of the beans and turkey pieces too!). And the pumpkin puree makes for a really smooth, thick texture in the chili — it’s so hearty and comforting (and it looks so darn good in my new Staub Pumpkin Cocottes). Get the full recipe below! 

Pumpkin Turkey Chili.
  • Olive Oil
  • 1 Large Yellow Onion, diced
  • 2 Cloves of Garlic, minced
  • 1 lb. of Ground Turkey
  • 1 Packet of Chili Seasoning
  • 2 Tsp. of Paprika
  • 2 Tbsp. of Honey
  • 2 Tbsp. of Tomato Paste
  • 1 Cup of Pumpkin Puree
  • 14 oz. can of Diced Tomatoes
  • 14 oz. can of Red Kidney Beans
  • 14 oz. can of White Beans
  • 8 oz. can of Baked Beans
  • Salt and Pepper
  • Hot Sauce, to taste
  • Serve with cornbread and toppings such as diced red onions, scallions, sour cream, cheddar cheese
  1. Heat a drizzle of olive oil over medium heat in a large Dutch oven or pot.
  2. Sauté the diced onion and minced garlic for 2-3 minutes, until softened.
  3. Add the ground turkey to the pot and continue to cook until browned and just about cooked through.
  4. Add chili seasoning and paprika to the ground turkey, and stir to coat. Then mix in the honey, tomato paste and pumpkin puree.
  5. Fold in the diced tomatoes, red kidney beans, white beans, and baked beans. Season to taste with salt and pepper, and then reduce the heat to a simmer.
  6. Allow the chili to simmer for at least 30 minutes before serving.
  7. Add hot sauce to taste if you prefer a spicier chili, serve alongside cornbread and top with your choice of red onions, scallions, sour cream, or cheddar cheese.