This cozy pumpkin chili is a warm hug in a bowl. With soft pumpkin, beans, and spices, it’s perfect for chilly days and will brighten up any meal!
I love how this chili is packed with flavor and so easy to make. Just mix everything and let it simmer. You’ll feel like a kitchen superstar in no time! 🌟
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing vegetables. You can substitute with canola or avocado oil if you prefer a different flavor or have olive oil allergies.
Onion & Garlic: Both add great depth to the chili. I love using yellow onions, but red or white will work too! Fresh garlic shines here, but you can use garlic powder in a pinch (about 1/4 teaspoon per clove).
Ground Meat: I often use lean ground turkey for a healthier twist, but feel free to skip it for a vegetarian version. You could also swap in lentils or mushrooms for texture.
Pumpkin Puree: Make sure to use pure pumpkin puree and not the spiced pie filling. If pumpkin isn’t available, you can substitute with butternut squash puree or even sweet potato puree for a similar texture.
Canned Beans: Black and kidney beans add fiber and protein. Feel free to mix or use other types like pinto beans or chickpeas. Rinse and drain them for better taste!
How Can You Make Sure Your Chili Has the Right Flavor?
The spices in this pumpkin chili are essential for a delicious outcome. Here’s how to get it right:
- Start with sautéing your onions, garlic, and bell pepper; this brings out their flavors and forms a great base.
- Don’t rush adding the spices! Sprinkle them in after the meat (if using) is cooked so they can bloom, enhancing their flavors.
- Simmering is key! Letting the chili cook for at least 30-40 minutes allows all the flavors to meld together nicely.
Keep tasting as you go! Adjust with more salt, pepper, or even a splash of hot sauce if you like it spicy.
Enjoy making this comforting dish that is sure to please any crowd!
How to Make Pumpkin Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound ground beef or turkey (optional; omit for vegetarian)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup corn kernels (fresh, frozen, or canned drained)
- 1 (14.5 oz) can diced tomatoes
- 2 cups vegetable broth or beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For Serving:
- Sour cream or Greek yogurt
- Tortilla chips or strips
- Fresh chopped cilantro or parsley
How Much Time Will You Need?
This delicious pumpkin chili takes about 15 minutes to prepare and then simmers for 30-40 minutes. So, in total, you should set aside about 1 hour for cooking. It’s a quick process that results in a hearty and flavorful meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes softened and translucent. This step forms the flavor base of your chili.
2. Add More Veggies:
Next, stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until the garlic is fragrant, and the bell pepper is slightly softened.
3. Cook the Meat (if using):
If you’re adding ground beef or turkey, this is the time! Incorporate it into the pot and cook until it’s browned and no longer pink, breaking it apart with a spoon as it cooks.
4. Season the Chili:
Now it’s time to add the spices! Sprinkle in the chili powder, ground cumin, smoked paprika, ground cinnamon, cayenne pepper (if you like it spicy), along with some salt and black pepper. Stir well to coat everything in these delicious flavors and cook for about 1 minute.
5. Add the Main Ingredients:
Now, add the pumpkin puree, diced tomatoes (including their juices), black beans, kidney beans, corn, and broth. Give everything a good stir to combine.
6. Simmer Away:
Bring the chili to a boil and then lower the heat to let it simmer gently for 30-40 minutes. Make sure to stir occasionally to prevent sticking. The chili will thicken as it cooks.
7. Taste and Adjust:
Once it’s done, taste your chili! Feel free to adjust the seasoning with more salt, pepper, or spices to suit your palate.
8. Serve and Enjoy:
Serve the chili hot with a dollop of sour cream or Greek yogurt on top. Sprinkle with tortilla chips or strips and garnish with fresh cilantro or parsley. Enjoy your hearty and flavorful pumpkin chili!
Can I Use Fresh Pumpkin Instead of Puree?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it yourself. Just peel, dice, and roast the pumpkin until tender, then blend it until smooth. This adds a wonderful, fresh flavor to your chili!
What Can I Use Instead of Ground Meat?
If you want a vegetarian option, consider using lentils, mushrooms, or a mix of grains like quinoa for added texture and heartiness. They’ll soak up the flavors beautifully!
How to Store Leftovers?
Store any leftover pumpkin chili in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Make This Chili Spicier?
Absolutely! You can add extra cayenne pepper or even some chopped jalapeños for an added kick. For a smoky flavor, consider adding some chipotle in adobo sauce too!
