This pumpkin chili is a cozy dish packed with fall flavors! It mixes hearty beans, spices, and smooth pumpkin to create something warm and comforting.
You can’t go wrong with a bowl of this chili on a chilly day! I love topping it with a sprinkle of cheese and some cornbread on the side. Perfect for snuggly nights! 🥣
Key Ingredients & Substitutions
Ground Beef: I enjoy using ground beef for a richer flavor, but ground turkey is a great lean alternative if you’re watching your fat intake. You can also try plant-based crumbles for a vegetarian option!
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened. You could also substitute with sweet potato puree or butternut squash puree for a similar texture and flavor.
Beans: Kidney and black beans add protein and fiber. If you have other beans on hand, like pinto or chickpeas, feel free to swap them in. Canned beans are super convenient; just rinse them to lower the sodium.
Broth: I recommend beef broth for a deeper flavor, but vegetable broth works well too. Homemade broth can really elevate the dish if you have some on hand!
How Do I Get My Chili to Have the Best Flavor?
Building flavor is essential in any chili recipe. Start with your base ingredients like onions and garlic—they lay the groundwork for flavor! Here’s how to ensure you achieve a rich, delicious chili:
- When cooking onions, make sure they are soft and slightly caramelized. This intensifies their sweetness.
- After adding spices like chili powder and cumin, sauté them briefly to bring out their aroma—they need the heat to release their oils.
- Let your chili simmer! This allows the flavors to meld together beautifully, so don’t rush it. A good 30-40 minutes will already make a difference.
How to Make Delicious Pumpkin Chili
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced
- 3 cloves garlic, minced
Beans and Vegetables:
- 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 (not pumpkin pie filling)
- 1 cup beef broth (or vegetable broth)
- 1 small butternut squash, peeled and diced into small cubes
Spices:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Optional Toppings:
- shredded cheddar cheese
- sour cream
- sliced avocado
- chopped green onions
- fresh cilantro
How Much Time Will You Need?
This delightful pumpkin chili takes about 15 minutes to prep and around 30-40 minutes to cook. A total of about 55 minutes will have you enjoying a hearty meal that’s perfect for chilly evenings!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s softened, about 5 minutes. Next, add the minced garlic and cook for 1 more minute until it’s fragrant.
2. Brown the Meat:
Now, it’s time to add the ground beef! Cook it while breaking it apart with a spoon until it’s fully browned and no longer pink. If there’s excess fat, drain it off so your chili isn’t greasy.
3. Add the Spices:
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to let the spices toast and release their flavors—this step is key for a tasty chili!
4. Mix in the Rest:
Add the diced tomatoes, pumpkin puree, beef broth, kidney beans, black beans, and diced butternut squash to the pot. Stir everything well to make sure it’s combined nicely.
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes. Stir occasionally, and keep an eye on it until the squash is tender and the chili has thickened up nicely.
6. Final Touches:
Once it’s ready, taste the chili and adjust the seasoning if needed with more salt, pepper, or chili powder to suit your taste.
7. Serve It Up:
Serve your steaming bowls of pumpkin chili topped with your favorite garnishes like shredded cheddar cheese, a dollop of sour cream, slices of avocado, and chopped green onions or cilantro. It’s incredibly warming and comforting!
8. Enjoy!
Pair your chili with some crunchy tortilla chips or warm cornbread for the ultimate cozy meal. Enjoy every bite!
This hearty pumpkin chili combines savory spices and sweet pumpkin for a uniquely comforting dish you’ll crave again and again!
Can I Use a Different Meat in This Chili?
Absolutely! Ground turkey or chicken works well for a leaner option. You can also use plant-based meat alternatives for a vegetarian version, which will still deliver great flavor and texture!
Can I Make This Chili Spicier?
Yes! If you prefer more heat, try adding more cayenne pepper or include finely chopped jalapeños. You can also top it with hot sauce before serving for an extra kick!
How Should I Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally. You can also freeze the chili for up to 3 months—just let it cool completely before transferring to freezer-safe containers!
Can I Add Other Vegetables?
Definitely! Feel free to mix in other vegetables like bell peppers, corn, or zucchini. Just remember to adjust cooking times accordingly so everything cooks through evenly!