This cozy pumpkin chili is a warm hug in a bowl! Packed with tender beans, yummy spices, and creamy pumpkin, it’s both hearty and healthy.
It’s perfect for chilly days, and the hint of pumpkin makes it extra special. I love topping mine with cheese and a dollop of sour cream. Comfort food at its best!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing because of its flavor. You can replace it with any cooking oil like avocado oil or vegetable oil if desired.
Onion: A medium onion adds sweetness and depth. If you’re out of onions, try shallots or even leeks for a different flavor.
Ground Beef or Turkey: This is optional, so feel free to leave it out for a vegetarian version. You can also use plant-based meat alternatives for a meat-like taste.
Beans: Black and kidney beans are perfect here. You could swap them for pinto beans or cannellini beans, based on your preference.
Pumpkin Puree: Be sure to use puree and not pumpkin pie filling. If fresh pumpkin is available, roasting and pureeing it works beautifully!
Spices: Smoked paprika and chili powder add warmth. If you don’t have smoked paprika, regular paprika works, but the flavor will be different. Adjust the spices to your taste!
How Do You Get the Best Flavor from the Onions and Garlic?
Cooking the onions and garlic properly is key to a rich chili flavor. Start by heating the olive oil over medium heat. Add the diced onion and let it cook until soft, about 5 minutes. This draws out the sweet flavor.
- Once softened, add the minced garlic and sauté for another minute. Watch it closely, so it doesn’t burn!
- This step builds a tasty base for your chili, enhancing the overall flavor!
Using fresh, high-quality ingredients and letting the spices bloom will elevate your chili, making it a crowd-pleaser!
Delicious Pumpkin Chili Recipe
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey (optional for a meat version)
Main Ingredients:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 (14.5 oz) can diced tomatoes
- 1 cup beef or vegetable broth
- 2 tablespoons tomato paste
Seasonings:
- 1 tablespoon 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 pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Tortilla chips or cornbread on the side
How Much Time Will You Need?
This delicious pumpkin chili takes about 15 minutes of prep time and 30 minutes to cook, making a total of about 45 minutes from start to finish. It’s perfect for a warm and cozy meal any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. Then, mix in the minced garlic and cook for another minute until it’s fragrant.
2. Brown the Meat (Optional):
If you are including meat, add the ground beef or turkey now. Cook until the meat is browned and fully cooked, breaking it up with a spoon as it cooks. If you’re going meatless, just skip this step!
3. Add the Spices:
Stir in the chili powder, cumin, smoked paprika, ground cinnamon, and cayenne pepper (if you desire some heat). Cook this mixture for 1-2 minutes to enhance the spiciness and aroma.
4. Mix in the Main Ingredients:
Add the diced tomatoes, tomato paste, pumpkin puree, beef or vegetable broth, black beans, and kidney beans. Stir everything together until well combined.
5. Let It Simmer:
Bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot. Allow it to simmer for 25-30 minutes, stirring occasionally to prevent sticking. This will deepen the flavors of the chili.
6. Taste and Adjust:
Once it’s done simmering, taste your chili. Adjust the seasonings with additional salt, pepper, or more chili powder to suit your taste.
7. Serve and Enjoy:
Serve the pumpkin chili hot in bowls. Top with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. You can also add a side of tortilla chips or cornbread for the complete experience. Enjoy your warm, hearty meal!
Happy cooking and enjoy a comforting and flavorful bowl of pumpkin chili!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin until soft, scoop out the flesh, and puree it in a blender or food processor. This adds a wonderful freshness to your chili!
Can I Make This Chili Vegetarian?
Yes, just omit the ground meat and consider adding more beans or even diced vegetables like bell peppers and zucchini for extra texture and flavor. Use vegetable broth instead of beef broth, and you’ll have a delicious vegetarian version!
How Can I Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just let it cool completely before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating on the stove or microwave.
What Can I Use as a Topping Instead of Cheese?
If you’re looking for alternatives to cheese, try diced avocado, fresh cilantro, or even a sprinkle of nutritional yeast for a cheesy flavor without dairy. You can also add a drizzle of hot sauce for an added kick!