This Pumpkin Chili is a warm and cozy dish packed with hearty beans, veggies, and a touch of pumpkin for creaminess. It’s perfect for chilly nights!
Honestly, who knew pumpkin could spice things up? I love how it makes the chili smooth and rich. It’s like a hug in a bowl! 🍂
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor base. If you don’t have olive oil, feel free to use vegetable oil or coconut oil. Both work well for sautéing the onions and garlic.
Onion: A medium onion gives great flavor. You can substitute with shallots or even leeks for a different taste. Use red onions for a sweeter hint!
Ground Meat: Ground beef or turkey adds heartiness, but you can skip it for a vegetarian version or use lentils or crumbled tempeh as a plant-based substitute for protein.
Pumpkin Puree: Make sure to use pure pumpkin puree, as pumpkin pie filling has added sugars and spices. If you can’t find it, you can also use cooked and pureed butternut squash.
Beans: Kidney and black beans are both excellent choices. You can mix them with pinto beans or chickpeas. They can add unique flavors while keeping the protein content high.
How Do I Get My Chili Flavors to Pop?
Getting the flavors just right is key! Here are some tips to enhance your chili:
- Start by cooking the onions until they are nicely softened. This builds a solid flavor base.
- Toasting the spices (like chili powder and cumin) in the oil for a minute really brings out their flavors. It’s an important step!
- Let the chili simmer covered for at least 30 minutes. This allows the flavors to blend and develop. Stir occasionally to prevent sticking.
- Always taste and adjust! Add salt, pepper, or more spices based on your preferences.
Follow these simple tips, and your Pumpkin Chili will be bursting with flavor. Enjoy your cooking journey!
Delicious Pumpkin Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or turkey (optional; omit for a vegetarian option or use a plant-based substitute)
Spices and Seasoning:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
Filling Ingredients:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup vegetable or beef broth
For Garnish:
- Salt and black pepper to taste
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This Pumpkin Chili takes about 15 minutes for preparation and around 30 minutes of cooking time. In total, you’re looking at about 45 minutes to have this delicious meal ready to serve!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion and sauté for about 5 minutes until the onion becomes soft and translucent. Then, add the minced garlic and cook for another minute until it smells delicious.
2. Brown the Meat (If Using):
If you decided to include meat, add the ground beef or turkey next. Cook, breaking it apart with a spoon, until it’s well browned. If there’s extra fat in the pot, you can drain it before moving to the next step.
3. Add the Spices:
Now it’s time to stir in the chili powder, ground cumin, smoked paprika, ground cinnamon, and cayenne pepper. Let these spices toast in the pot for about a minute to really bring out their flavors!
4. Combine the Remaining Ingredients:
Add the pumpkin puree, diced tomatoes (with their juices), both types of beans, and the broth into the pot. Give everything a good stir to combine and mix all those tasty flavors together.
5. Simmer the Chili:
Bring the chili to a simmer. Once it’s bubbling, reduce the heat to low and cover the pot. Let it cook for at least 30 minutes, stirring occasionally. This allows all the flavors to blend beautifully!
6. Final Seasoning:
After it’s simmered, taste your chili and season with salt and black pepper as needed. If it’s too thick, adding a little more broth can help reach your desired consistency.
7. Serve and Enjoy:
Finally, serve the chili hot! Top each bowl with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, and chopped cilantro. Don’t forget those tortilla chips on the side for some crunch!
Enjoy this rich and hearty Pumpkin Chili that perfectly balances the warmth of spices with the smoothness of pumpkin — the ultimate cozy dish!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast or steam it until soft, then puree it before adding it to the chili. You’ll need about 2 cups of pureed pumpkin to match one 15 oz can.
Is This Chili Freezable?
Yes! Pumpkin Chili freezes well. Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.
What If I Don’t Like Spicy Food?
No worries! You can simply omit the cayenne pepper and reduce the amount of chili powder if you prefer a milder chili. Taste while cooking and add more spices gradually if desired.
How Can I Make This Chili Vegan?
To make this chili vegan, just omit the ground meat and replace it with additional beans or lentils. Use vegetable broth instead of beef broth and make sure any garnishes (like sour cream) are plant-based alternatives. Enjoy!
