This Flavorful Pumpkin Chili is a warm hug in a bowl! Packed with cozy spices, tender beans, and, of course, pumpkin, it’s both hearty and comforting.
On chilly days, this chili is my go-to! I love serving it with crusty bread for dipping. Plus, you can easily whip it up in one pot—easy peasy!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing veggies, but feel free to use vegetable or canola oil if you prefer. For a bit of flavor, try avocado oil.
Ground Turkey or Beef: This adds heartiness, but you can skip it for a vegetarian option. I often use lentils or a meat substitute for a plant-based version—both are delicious!
Beans: Black and white beans give texture and protein. If you don’t have those on hand, kidney beans or chickpeas work well too.
Pumpkin Puree: Make sure to choose pure pumpkin puree and not pie filling. If you’re out of pumpkin, butternut squash puree can be a great substitute!
Spices: Chili powder and cumin are key flavors here. If you like a kick, add cayenne pepper or red pepper flakes. For a smoky twist, smoked paprika is fantastic but can be skipped if you prefer a milder taste.
How Do I Get the Best Flavor from My Chili?
To build deep flavors in your chili, start by sautéing the vegetables in olive oil. Cooking them until they soften helps release their natural sweetness. It’s a game-changer!
- Don’t rush the browning of the meat if you’re using it—this adds great depth!
- Always toast your spices briefly before adding the liquids; it enhances their flavor.
- Let the chili simmer slowly to meld those flavors. Even an extra 15 minutes can make a difference!
- Finally, taste as you go. Adjust salt and spice levels to suit your preference.
Flavorful Pumpkin Chili for Cozy
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 lb ground turkey or beef (optional for vegetarian; you can skip or use plant-based meat)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable or chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- Salt and pepper, to taste
- 1 bay leaf
- Shredded cheddar cheese, for garnish (optional)
- Sliced green onions or fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This pumpkin chili requires about 10 minutes to prep and around 35-40 minutes to cook. The total time from start to finish is about 50 minutes, making it perfect for a cozy dinner! Plus, it only requires one pot, so cleanup is a breeze!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and green bell pepper, then sauté them for about 5 minutes until they’re softened and fragrant.
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional minute until the garlic is fragrant and golden.
3. Cook the Meat (Optional):
If you’re using ground turkey or beef, add it to the pot now. Cook until it’s browned and fully cooked through, breaking it apart with a wooden spoon as it cooks.
4. Toast the Spices:
Sprinkle in the chili powder, ground cumin, smoked paprika, and cinnamon, along with salt and pepper. Stir everything together and cook for another minute to toast the spices and bring out their flavors.
5. Combine the Ingredients:
Now it’s time to add in the black beans, white beans, diced tomatoes (including their juice), pumpkin puree, and broth. Give everything a good stir to combine.
6. Simmer:
Throw in the bay leaf, bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot partially and let it cook for at least 30 minutes, stirring occasionally. This allows the chili to thicken and the flavors to blend beautifully.
7. Adjust Seasoning:
After simmering, remove the bay leaf. Taste your chili and adjust seasoning if needed by adding more salt or chili powder.
8. Serve:
Serve the chili hot! Top each bowl with shredded cheddar cheese and sliced green onions or cilantro if you like.
9. Enjoy!
Dig into your cozy bowl of pumpkin chili and enjoy it with some crusty bread or cornbread. Perfect for warming up on chilly nights!
This pumpkin chili is a delightful mix of rich, spiced tomato base, hearty beans, and the comforting sweetness of pumpkin. Enjoy your cozy meal!
Can I Use Canned Pumpkin Instead of Fresh?
Yes! Canned pumpkin puree is perfect for this chili. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
What If I Don’t Have Black Beans?
No problem! You can substitute with any beans you have on hand, like kidney beans, pinto beans, or chickpeas. Just make sure to drain and rinse them before adding to the pot.
How Can I Make This Chili Spicier?
If you like your chili with a kick, you can add cayenne pepper, crushed red pepper flakes, or extra chili powder. Start with a little and adjust to your preferred spice level!
Can I Freeze Leftover Chili?
Absolutely! Allow the chili to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. When you’re ready to eat, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave.