This warm and cozy pumpkin chili is a delightful twist on a classic dish! It combines tender beans, spices, and sweet pumpkin for a hearty meal that’s perfect for chilly days.
What I love most is how easy it is to make! Just toss everything in the pot, let it simmer, and you’ll have a delicious dinner ready in no time. Plus, it’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Olive Oil: Great for sautéing, but you can use vegetable or coconut oil if you prefer. I love the taste of olive oil, but a mild oil helps maintain the chili’s overall flavor.
Onion: A medium onion adds the right sweetness. If you’re in a pinch, shallots offer a nice alternative.
Ground Meat: Ground turkey or beef adds heartiness, but for a veggie take, try lentils or chopped mushrooms instead. They provide texture and protein.
Pumpkin Puree: The star of this chili! Use canned puree for convenience. If fresh is available, roast and blend it for a deeper flavor. Just ensure the texture is smooth.
Beans: Kidney and black beans are my favorites, but you can swap for chickpeas or pinto beans. Canned beans save time, but soaking and cooking dried beans works too!
How Do I Make Sure My Chili is Well-Seasoned?
Seasoning your chili is key for bringing all the flavors together. Start by adding spices like cumin and chili powder during cooking; this helps develop their flavors. Follow these steps:
- After softening onions, toast your spices in the pot. This step enhances their aroma and flavor.
- As the chili simmers, taste at different stages. Adjust seasoning with salt, pepper, and even a little sugar if you need to balance the flavors.
- Topping with fresh herbs and a dollop of sour cream or Greek yogurt adds a refreshing touch!
Don’t hesitate to adjust spices based on your taste preference—making it your own is part of the fun!
Delicious Pumpkin Chili Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb ground turkey or beef (optional; for vegetarian, omit or replace with plant-based meat)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 cup pumpkin puree (canned or fresh cooked)
- 1 cup vegetable or chicken broth
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional; adjust to spice preference)
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Sour cream or Greek yogurt (for topping)
- Tortilla chips or strips (for garnish)
How Much Time Will You Need?
This delicious Pumpkin Chili requires about 15 minutes for prep and approximately 30 minutes to cook. So, in just about 45 minutes, you’ll have a warm and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 4-5 minutes until it becomes soft and translucent. This will build a flavorful foundation for your chili!
2. Add Garlic:
Next, toss in the minced garlic and sauté for another minute until it’s fragrant. This adds a wonderful aroma to the chili!
3. Cook the Meat (Optional):
If you’re using meat, add the ground turkey or beef now. Cook it, breaking it apart with a spoon, until it’s completely browned. If there’s any excess fat, be sure to drain it off.
4. Mix in Vegetables and Spices:
Stir in the diced red bell pepper, along with the spices: cumin, chili powder, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper. Cook these together for 1-2 minutes to really toast the spices and bring out their flavors.
5. Combine the Main Ingredients:
Add the canned diced tomatoes, kidney beans, black beans, pumpkin puree, and broth to the pot. Give everything a good stir to combine it all well.
6. Simmer It All Together:
Bring the chili to a gentle simmer. Then, reduce the heat to low and cover the pot. Let it cook for at least 30 minutes, stirring occasionally. If you like thicker chili, you can let it simmer longer!
7. Taste and Adjust Seasoning:
Before serving, taste your chili and adjust the seasoning if needed. A pinch more salt or a dash of spice can elevate the flavors!
8. Serve and Enjoy:
When ready to serve, ladle the chili into bowls and top it with a dollop of sour cream or Greek yogurt, sprinkle with fresh cilantro or parsley, and add some crunchy tortilla chips on top for extra texture!
Enjoy this hearty, fall-inspired pumpkin chili that’s rich, flavorful, and perfect for those cozy cooler days!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is perfect for this recipe and saves you time. Just make sure to choose 100% pumpkin and not pumpkin pie filling, as that contains added sugars and spices.
Can I Make This Chili Vegetarian or Vegan?
Yes! Simply omit the meat and replace it with more beans or a plant-based meat substitute. Use vegetable broth instead of chicken broth to keep it vegan!
How Can I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of broth if it thickens up too much.
What Can I Serve with Pumpkin Chili?
This chili pairs wonderfully with cornbread, rice, or a fresh side salad. You can also enjoy it with tortilla chips for a crunchy side!