This pumpkin chili is a warm and cozy dish that combines the hearty flavor of beans, tomatoes, and spices with the lovely sweetness of pumpkin. It’s perfect for chilly days!
I love how this chili is both filling and a bit unique. Plus, it’s a great way to sneak in some veggies! Serve it with bread for dipping, and you’re all set for a comfy meal. 🍂
Key Ingredients & Substitutions
Olive Oil: This adds healthy fats and flavor. If you need an alternative, avocado oil or coconut oil work well too.
Onion: A medium onion is perfect for sweetness. You can swap it out for shallots or leeks if you prefer a milder taste.
Beans: Kidney, pinto, and chickpeas provide great texture and protein. If you’re short on one, swap with black beans or white beans. Just make sure you rinse them well!
Pumpkin Puree: Use actual pumpkin puree, not pie filling. If you’re out of pumpkin, swap with butternut squash or sweet potato puree for a similar sweetness and texture.
Spices: Chili powder and cumin are key here. If you don’t have chili powder, use taco seasoning. Frozen diced peppers can also give a nice flavor boost!
How Do You Cook the Perfect Pumpkin Chili?
Cooking pumpkin chili is simple, but here are some tips to make sure it turns out amazing:
- Prep Ahead: Chop your onion and garlic in advance to save time during cooking. This makes your chili go smoother.
- Cook Slowly: After adding all the ingredients, let your chili simmer. This helps the flavors meld together beautifully. Don’t rush it!
- Adjust Consistency: If your chili gets too thick, don’t hesitate to add a splash of broth or water to get your desired consistency.
- Taste Test: Always taste your chili before serving. Adjust seasoning with salt, pepper, or even more spices if it needs a little kick!
- Garnish: Don’t skip on the toppings. A dollop of sour cream and some crunchy tortilla chips make it extra special and enjoyable!
Delicious Pumpkin Chili Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey or beef (optional for meat version)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable or chicken broth
- 1-2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- Optional toppings: cooked white rice, sour cream or Greek yogurt, fresh chopped cilantro or parsley, tortilla chips
How Much Time Will You Need?
This recipe will take approximately 10 minutes of prep time and about 40 minutes of cooking time, making the total around 50 minutes. It’s a quick and hearty meal perfect for any day!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat up the olive oil over medium heat. Once hot, add the diced onion and sauté until it softens, about 5 minutes. This helps to build the flavor right from the start!
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional minute. You’ll want to watch it closely to avoid burning the garlic, as it can get bitter.
3. Incorporate Meat (if using):
If you’ve decided to add meat, now’s the time! Place the ground turkey or beef into the pot. Break it up with a spoon and cook until it’s browned and no longer pink. If you’re going meatless, skip this step!
4. Mix in the Beans and Pumpkin:
Add the rinsed kidney beans, pinto beans, chickpeas, diced tomatoes (along with their juices), pumpkin puree, and broth into the pot. Give everything a good stir to combine all the ingredients.
5. Season Generously:
Now it’s time to spice things up! Sprinkle in your chili powder, cumin, smoked paprika, ground cinnamon, salt, and black pepper. Stir well to ensure everything is nicely coated with spices.
6. Let it Simmer:
Bring the chili to a boil, and then reduce the heat to low. Cover the pot and let it simmer for at least 30-40 minutes. Stir occasionally, and if it thickens too much, just add a little more broth or water.
7. Taste and Adjust:
After simmering, taste your chili to see if it needs a bit more salt, pepper, or any extra spices. Adjust as needed for your perfect flavor!
8. Serve and Enjoy:
When ready, serve the chili hot, topped with a scoop of white rice, a dollop of sour cream or Greek yogurt, chopped cilantro or parsley, and crunchy tortilla chips on the side or right on top for that extra deliciousness.
Enjoy your cozy pumpkin chili and savor every bite! 🌟
Can I Use Fresh Pumpkin Instead of Puree?
Yes! If you prefer to use fresh pumpkin, peel and chop it into small cubes. You can roast or steam the pumpkin until tender, then blend it until smooth. Use the same amount as you would for canned pumpkin puree.
Can I Make This Chili Spicier?
Absolutely! To add more heat, consider incorporating diced jalapeños, cayenne pepper, or even hot sauce according to your preference. Just remember, you can always add more, but you can’t take it out!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the chili for longer storage—just make sure to cool it completely before transferring it to a freezer-safe container. It should last for about 3 months in the freezer!
Can I Omit the Beans?
Yes! If you’re looking for a bean-free version, simply increase the amount of pumpkin or add extra vegetables, like bell peppers or zucchini, to maintain a thick and hearty consistency. You can also replace beans with cooked quinoa for added protein.
