This warm and cozy pumpkin chili packs a flavorful punch! With tender beans, hearty tomatoes, and a hint of spice, it’s perfect for chilly nights.
I love how the pumpkin adds a little sweetness! It’s a great way to sneak in some veggies too. Serve it with bread, and you’ve got a comforting meal that feels like a hug! 😊
Key Ingredients & Substitutions
Olive Oil: This is my go-to cooking oil for its light flavor. However, you can use vegetable or canola oil if that’s what you have on hand.
Ground Beef: I love ground beef for its richness, but ground turkey is a great lighter substitute. For a vegetarian option, use plant-based meat or skip it entirely and add more beans and veggies.
Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which contains spices and sugars. If fresh pumpkin is available, you can roast and purée it yourself for an even fresher flavor.
Beans: Black beans and kidney beans are my favorites, but you can mix it up! Pinto beans or chickpeas would also work nicely.
Cilantro: Fresh cilantro adds a bright touch. If you’re not a fan, try green onions or even a squeeze of lime for freshness.
How Do I Get the Perfect Texture in Chili?
Getting the right texture in chili is key for a satisfying meal. Here’s how to achieve that:
- Start by sautéing the onions and bell pepper until they’re soft; this builds a flavorful base.
- Brown the meat properly, allowing it to sear—this creates delicious bits on the bottom of the pot that add depth.
- When adding the beans and tomatoes, don’t over-stir. This keeps some beans intact and adds a nice bite to the chili.
- Let it simmer gently—this helps all the ingredients meld together nicely. Avoid rapid boiling that can make the chili too watery.
Don’t forget to taste and adjust the seasoning! A pinch of salt may be all you need to enhance those lovely flavors.
How to Make Pumpkin Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a lighter option)
Beans and Vegetables:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 cup pumpkin puree (not pumpkin pie filling)
Liquids and Spices:
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon (optional, for warmth)
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro leaves
How Much Time Will You Need?
This delicious pumpkin chili will take you about 10 minutes to prep and 30-35 minutes to cook, so plan for about 45 minutes total to enjoy this hearty meal. It’s perfect for a quick weeknight dinner or a cozy weekend gathering!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the veggies are softened.
2. Add Garlic:
Next, stir in the minced garlic. Let it cook for about 1 minute until it becomes fragrant. This adds a wonderful aroma to your chili!
3. Brown the Meat:
Add the ground beef (or turkey) to the pot. Use a spoon to break it up as it cooks. Keep stirring until the meat is browned and no longer pink, which should take about 6-8 minutes. If there’s too much fat, drain it off.
4. Toast the Spices:
Now, sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir everything together and let it cook for 1-2 minutes. This helps toast the spices, enhancing the flavors!
5. Combine All Ingredients:
Pour in the black beans, kidney beans, diced tomatoes (with their juice), pumpkin puree, and broth. Give it a good stir until everything is well combined.
6. Simmer the Chili:
Bring the chili up to a simmer. Once it starts bubbling, reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes, stirring occasionally. This helps the flavors meld and thickens the chili.
7. Adjust Seasoning:
After simmering, taste your chili. Add more salt, pepper, or chili powder if needed to suit your taste. This is where you can really make it your own!
8. Serve and Enjoy:
It’s time to dig in! Serve the hot chili in bowls and garnish with fresh cilantro leaves. Enjoy it with cornbread or tortilla chips for a delightful meal!
This hearty pumpkin chili is not just a feast for the eyes but also rich and flavorful, with a lovely subtle sweetness from the pumpkin. Perfect for a comforting meal! 😊
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, roast it until soft, then scoop out the flesh and puree it. This will add a fresh flavor to your chili!
Can I Make This Chili Vegetarian?
Yes, you can easily make this chili vegetarian by omitting the ground meat and using extra beans or lentils. You can also add more vegetables like zucchini or corn for added texture.
How Long Does Leftover Chili Last in the Fridge?
Leftover pumpkin chili can be stored in an airtight container in the fridge for up to 3-4 days. Simply reheat on the stovetop or in the microwave until warmed through before serving again.
Can I Freeze This Chili?
Definitely! Pumpkin chili freezes well. Just let it cool completely, then transfer to airtight containers or freezer bags. It can last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat when you’re ready to enjoy it again!
