This pumpkin chili is a warm and cozy dish that will spice up your meal times! It blends hearty beans, tasty spices, and creamy pumpkin for a unique twist on the classic chili.
You won’t believe how comforting it is, especially on chilly days! Plus, it’s a great way to sneak in some veggies. I like to serve it with crunchy bread for dipping—so good! 🍞
Key Ingredients & Substitutions
Ground Beef: Ground beef gives a rich flavor, but ground turkey is a great lean alternative. You can also use lentils for a vegetarian option! Just cook them in the broth for extra texture.
Pumpkin Puree: Canned pumpkin is super convenient and has a consistent texture. If you prefer fresh, peel and steam a sugar pumpkin until soft, then puree it. It adds a nice homemade touch!
Beans: Kidney and pinto beans are my go-to, but feel free to swap in black beans or chickpeas if you like those better.
Sweet Potatoes: Diced sweet potatoes add extra sweetness and substance. If you’re looking for a quicker option, you could use canned pumpkin instead and skip this ingredient!
How Do I Ensure Perfectly Balanced Flavors in My Chili?
Balancing flavors with spices is key to a delicious chili. Here’s how to nail it:
- Start by sautéing your onions and garlic to build a strong base flavor.
- Toast your spices in the pot for about a minute before adding the wet ingredients. This intensifies their flavor.
- Don’t forget to taste as you go! Adjust with more salt, pepper, or chili powder to suit your heat preference.
- Let it simmer! Cooking time allows flavors to meld, creating that cozy chili taste.
By paying attention to flavors at every step, your pumpkin chili will be both comforting and delicious. Enjoy your cooking adventure!
How to Make Pumpkin Chili
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup beef broth (or vegetable broth)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 cup diced sweet potato or butternut squash (optional)
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Fresh cilantro or green onions, chopped, for garnish
- Lime wedges (optional, for serving)
- Tortilla chips or crackers (for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and 30-40 minutes for cooking, giving you a total time of roughly 50-55 minutes. It’s a pretty quick meal that packs a punch in flavors, perfect for cozy evenings!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add your diced onion and sauté until it’s softened, which will take about 5 minutes. Then, add the minced garlic and cook for another 1-2 minutes until it smells fantastic!
2. Brown the Meat:
Now, add the ground beef (or turkey) to the pot. As it cooks, break it apart with a spoon. You want it to brown nicely and be cooked all the way through, which will take about 6-8 minutes. If there’s excess fat, feel free to drain it.
3. Toast the Spices:
Stir in the chili powder, cumin, smoked paprika, ground cinnamon, cayenne pepper (if you’re using it), salt, and pepper. Let this cook for about a minute to really bring out those spice flavors!
4. Combine Ingredients:
Next, stir in the diced tomatoes, pumpkin puree, drained beans, beef broth, and the optional diced sweet potato or butternut squash. Mix everything well to combine.
5. Simmer:
Bring your chili to a boil, then reduce the heat to low. You’ll want to let it simmer uncovered for about 25-30 minutes, stirring it occasionally. This helps thicken the chili and cooks the sweet potatoes until they’re tender.
6. Adjust Seasoning:
Taste your chili after it has simmered and adjust the seasoning if you’d like. You can add more salt, pepper, or even more chili powder if you prefer it spicier!
7. Serve & Enjoy:
Ladle the chili into bowls and top each one with shredded cheddar cheese and a dollop of sour cream. Finish with a sprinkle of cilantro or green onions for a fresh touch. Serve with lime wedges and tortilla chips or crackers for some crunch!
This pumpkin chili is both hearty and flavorful, providing a wonderful balance of savory and sweet notes from the pumpkin and spices. Enjoy every comforting bite!
Can I Use Different Types of Meat?
Absolutely! While ground beef adds richness, ground turkey or chicken will work well for a lighter option. If you want a vegetarian version, consider using lentils or mushrooms instead for a meaty texture.
How Should I Store Leftover Pumpkin Chili?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, transfer to a freezer-safe container and it can last for 2-3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Can I Make This Chili Spicier?
Yes, if you like more heat, feel free to add extra cayenne pepper or even some chopped jalapeños. You can also stir in hot sauce at the end for an added kick!
What Can I Serve With Pumpkin Chili?
This chili pairs wonderfully with cornbread, tortilla chips, or a simple side salad. You can also serve it over rice or quinoa for a heartier meal.
