This pumpkin chili is a warm and cozy dish that’s perfect for chilly days. With tasty pumpkin, spices, and beans, it’s both tasty and healthy!
It’s like a hug in a bowl! 🍲 I love to top mine with cheese and some crunchy tortilla chips for that extra yum—plus, who can resist a little cheese?
Key Ingredients & Substitutions
Ground Beef: I typically use ground beef for its rich flavor, but ground turkey is a great substitute if you’re looking for something leaner. You can also use plant-based meat for a vegetarian option.
Pumpkin Puree: Be careful to use pure pumpkin puree, not pumpkin pie filling, which contains spices and sugar. If you want a fresh version, you can roast and puree real pumpkins too!
Canned Beans: Black beans are great for texture, but kidney beans or pinto beans can also work beautifully. If you’re avoiding beans, try adding more corn or diced bell peppers instead.
Spices: Chili powder gives your chili its signature flavor, but feel free to adjust the amount to match your heat preference. If you’re out of smoked paprika, regular paprika is fine too, though it won’t add that smoky touch.
How Can I Make Sure My Chili Is Full of Flavor?
Creating a flavorful chili involves layering your spices and ingredients correctly. Start by sautéing the onions and garlic until golden. This develops a nice base flavor!
- Cook the ground meat thoroughly before adding the spices. This helps bloom the spices, making the dish more aromatic.
- Adjust the heat at the end of the cooking process. Add more chili powder if you like it spicy, and always taste before serving!
- Let the chili simmer; this is where flavors meld together. If you have more time, simmer it longer for deeper flavor!
Feel free to get creative with your toppings! Cheese, avocado, and tortilla chips bring out the chili’s flavors and make it a fun meal. Enjoy making it your own!
How to Make Pumpkin Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1-2 tablespoons chili powder (to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1 cup beef or vegetable broth
- Garnishes: sour cream, chopped green onions, fresh cilantro or parsley
How Much Time Will You Need?
This delicious pumpkin chili takes about 15 minutes for preparation and around 30-40 minutes to cook. Altogether, you can have a hearty meal ready in under an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the finely chopped onion and sauté for about 5 minutes until it’s soft and translucent. Then, add the minced garlic and cook for another minute until it’s fragrant.
2. Brown the Meat:
Add the ground beef (or turkey) to the pot. Cook, breaking it up with a spoon, until it’s nicely browned, which should take about 6-8 minutes. If there’s any excess fat, make sure to drain it off to keep the chili lean!
3. Add the Spices:
Once the meat is browned, stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Mix well to coat the meat evenly with the spices. This step really helps to build the flavor of the chili.
4. Incorporate the Hearty Ingredients:
Next, pour in the pumpkin puree, diced tomatoes, tomato sauce, black beans, corn, and broth. Stir everything together until well combined. It’s starting to look good, isn’t it?
5. Simmer the Chili:
Bring your chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, stirring occasionally. As it simmers, the chili will thicken up beautifully, making it even more flavorful!
6. Final Touches:
Once your chili is simmered to perfection, taste it! Adjust any seasonings if needed, adding more salt, pepper, or chili powder to suit your taste.
7. Serve and Enjoy:
Dish your pumpkin chili into bowls and garnish with a dollop of sour cream, some chopped green onions, and a sprinkle of fresh cilantro or parsley. You can also serve it with tortilla chips for that extra crunch. Enjoy your cozy meal!
This pumpkin chili has a rich, hearty texture with a slightly sweet undertone from the pumpkin, all perfectly balanced with savory spices. It’s sure to warm your heart and fill your belly!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can definitely use fresh pumpkin. To prepare, peel, seed, and cut the pumpkin into chunks, then roast it in the oven until tender. Once cooked, puree it in a blender or food processor until smooth. Use about 1 ½ cups of fresh pumpkin for this recipe.
How Can I Make This Chili Vegetarian or Vegan?
Simply omit the ground beef and replace it with an equal amount of diced vegetables like bell peppers, zucchini, or mushrooms. You can also use lentils or a meat substitute like crumbles made from soy or pea protein. Make sure to use vegetable broth to keep it vegan!
Can I Freeze Leftover Pumpkin Chili?
Absolutely! Let the chili cool completely before transferring it to airtight containers or freezer bags. It will keep well in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it on the stove or in the microwave.
What Can I Serve with Pumpkin Chili?
This chili pairs wonderfully with a variety of sides! You can serve it with cornbread, rice, or a simple side salad. Tortilla chips are also great for scooping up the chili! Feel free to add some cheese on top for extra flavor!